Cranberry Quinoa Bars

Cooking Time

50 minutes


makes 10 bars or 20 small squares


2 ripe bananas (about 95 each)

250 g Quinoa ( activated by soaking over night and then rinsed)

2 tbsp chia seeds

100 g desiccated coconut

100 g chestnut flour (or 40 g coconut Flour)

60 g butter or coconut oil at room temperature

40 g sesame seeds (or hemp seeds)

1 tbsp ground cinnamon

1/2 tsp sea salt

2 tbsp maple syrup

50 g dried cranberries and/or dried fruit/berries of your choice

100 ml water


Preheat the oven to 180°C. 

In a food processor place all the ingredients except the cranberries. Pulse until blended and stir in the cranberries with a wooden spoon. 

Place the mixture in a bread baking dish, silicon or metal covered with baking sheet paper or buttered.

Bake for 50 minutes or more until lightly golden brown on top. Remove from the oven and leave to cool completely before turning out and cutting in to thick slices or squares. 

Keep in the freezer to have at hand.


Hemsley and Hemsley