Seedy Cherry-Quinoa Bars

Ingredients

• Nonstick vegetable oil spray
• 1 cup chopped almonds
• ½ cup raw quinoa, rinsed
• ¼ cup raw pumpkin seeds
• ¼ cup raw sunflower seeds
• 1 cup dried tart cherries
• 2 tablespoons brown rice syrup
• ¾ teaspoon kosher salt

Steps

1. Preheat oven to 350°. Coat 8×8” baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides. Toast almonds, quinoa, pumpkin seeds, and sunflower seeds on a rimmed baking sheet, stirring occasionally, until golden brown, 10–12 minutes. Let cool.
2. Reduce oven temperature to 200°. Process cherries, brown rice syrup, salt, and 2 Tbsp. water in a food processor until smooth. Transfer to a medium bowl and stir in toasted almond mixture. Press firmly into prepared pan and bake until no longer sticky, 20–25 minutes. Let cool, then cut into bars.
3. __DO AHEAD:__Bars can be made 2 weeks ahead. Store airtight at room temperature.