Guatemala Huehuetenango with fig and honey granola bars
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1 teaspoon vanilla
- 1 tablespoon chia seeds
- 1/4 teaspoon sea salt
- 1/2 cup old fashioned rolled oats
- 1/2 cup uncooked quinoa
- 1/2 cup mixed seeds and nuts. i used sunflower seeds pumpkin seeds
- 1/2 cup peanut butter (or any nut butter of your choice)
- 1/3 cup coffee blossom honey
- 1/2 cup black mission dried figs coarsely chopped
- dark chocolate chips
- Carbohydrate 20.7748737494746 g
- Cholesterol 1.176 mg
- Fat 6.69219324963153 g
- Fiber 2.93704749376898 g
- Protein 3.19080049981283 g
- Saturated Fat 3.35991279996194 g
- Serving Size 1 1 bar (34g)
- Sodium 48.5768749997723 mg
- Sugar 17.8378262557056 g
- Trans Fat 0.416223899974549 g
- Calories 157 calories
Preheat oven to 325 degrees F.Add oats, quinoa and your nuts/seeds to a large baking sheet and spread around evenly. Once oven is preheated, toast the oats and quinoa for 8-10 minutes. Once done toasting, pour oats and quinoa into a medium bowl and set aside.While quinoa and oats are toasting, add peanut butter, honey, vanilla and sea salt to medium saucepan over low heat. Stir every so often until the mixture is smooth and creamy. Remove from heat and allow to cool for a few minutes, then add to the bowl with the oats and quinoa. Stir well to incorporate. Fold in dried figs and chia seeds.Line an 8x4 or 9x5 inch loaf pan with parchment paper; pour mixture in and spread out evenly, then press mixture down in the pan very firmly.Next melt chocolate chips for 20 seconds in the microwave or over low heat in a saucepan on the stove top. Drizzle over bars. Place pan in freezer for 30 minutes or until mixture has hardened. Remove bars from pan and cut into 10 bars.
