- 1/3 cup chickpea flour
- 1/4 cup protein powder
- 1/3 cup quinoa flakes
- 3 tablespoon ground flaxseed
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 1/2 cup toasted walnuts, chopped
- 1/2 cup dried cranberries
- 1/2 cup dried apricots, cut into small pieces
- 1/2 cup medjool dates, pitted, and cut into small pieces
- 1/2 apple, diced
- 1/2 cup prunes
- 1/4 cup maple syrup
- Preheat oven to 350F. Line an 8×8 pan with parchment paper across both sides for easy lifting. Then, line a baking sheet with parchment or a silicon baking mat.
- Scatter chopped walnuts on baking mat and toast in the oven for 8-10 minutes [mine took 10]. Remove from oven and set aside.
- Meanwhile, place apple and prunes in a small saucepan, cover with water and bring to a simmer. Allow to cook for 5 minutes. Drain and puree with maple syrup in a food processor or blender until smooth. Set aside.
- In a large bowl, whisk together chickpea flour, protein powder, quinoa flakes, flaxseed, baking soda, cinnamon, and salt. Sit in the walnuts and dried fruit. Make sure the nuts and dried fruit are completely coated with the flour mixture.
- Add the fruit puree mixture to the fruit and nut mixture and mix well. Spread into the 8×8 prepared pan, pressing with your fingers to even it out. If you don’t have a pastry roller, use a small medicine bottle to roll the bars as flat as possible. [Sorry Lactaid!]
- Bake for 30-35 minutes at 325F or until golden. [Mine took 32 minutes]
- Remove from the pan and allow to cool for 20 minutes before slicing with a sharp knife.
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Nutrition Information Per Serving
- Calories: 158
- Calories from Fat: 71
- Total Fat: 7.9
- Saturated Fat: 0.5 g
- Sodium: 63 mg
- Carbs: 17.5 g
- Dietary Fiber: 3.2 g
- Net Carbs: 14.3 g
- Sugars: 10.4 g
- Protein: 6.3 g