Incan Super-Power Bars

Recipe printed from chiknpastry.com

Incan Super-Power Bars
adapted from Food & Wine, September 2011; makes 2 dozen bars

time commitment: ~1 hour, 15 minutes (including lots of down time)

ingredients
2 c quinoa flakes (7 ounces)
1 c sliced almonds (3 1/2 ounces)
1/2 c raw roasted sunflower seeds (2 1/2 ounces)
1/2 c toasted wheat germ (2 ounces)
2 T chia seeds
3/4 c golden berries, also known as Incan berries and dried cape gooseberries (4 ounces), coarsely chopped
3/4 c raisins
4 T unsalted butter
1/2 c plus 2 T light brown sugar
1/2 c plus 2 T agave syrup
1 1/2 t pure vanilla extract
1/2 t sea salt

instructions
Preheat the oven to 350 F. On a sturdy rimmed baking sheet, toss the quinoa with the almonds and toast for 15 minutes, until golden and fragrant. Transfer to a large bowl and stir in the sunflower seeds, wheat germ, chia seeds, golden berries and raisins.

In a medium saucepan, combine the 4 tablespoons of butter with the brown sugar and agave syrup and bring to a boil. Cook over moderate heat, stirring, until the sugar is just dissolved, about 2 minutes. Stir in the vanilla and salt. Pour the mixture into the large bowl and stir until the dry ingredients are evenly coated.

Line the baking sheet with parchment paper and lightly spray with cooking spray (or butter). Scrape the mixture onto the baking sheet and form into a 7-by-12-inch rectangle, pressing lightly to compact it; use a straight edge to evenly press the sides. Bake the bar for 10 minutes, until very lightly browned. Let cool slightly, then refrigerate until firm, 20 minutes.

Invert the bar onto a work surface and peel off the paper. Cut the bar into twelve 1-inch-wide strips, then cut each strip in half to form twenty-four 1-by-3 1/2-inch bars.
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