Description
Gluten-free and dairy-free bars where the slow cooker does all the work for you!
Ingredients
- 2 Tablespoons Almond Butter, Plus More For Drizzling
- 2 Tablespoons Pure Maple Syrup
- 1 cup Unsweetened Vanilla Almond Milk
- ½ teaspoons Cinnamon
- Pinch Of Salt
- 2 Large Eggs
- ⅓ cups Quinoa, Uncooked
- ½ cups Raisins
- ⅓ cups Roasted Almonds, Roughly Chopped
- ⅓ cups Dried Apples, Roughly Chopped
- 2 Tablespoons Chia Seeds
Preparation
Spray a 5-quart slow cooker (see notes) with cooking spray and cut a piece of parchment to just fit in the bottom of it. I just traced my slow cooker on a large piece of parchment, cut it out and stuck it in. Spray the parchment with cooking spray, and press it down to adhere it to the slow cooker (don’t skip this step—it makes the bars so much easier to get out).
In a large, microwave safe bowl, combine almond butter and maple syrup and melt until almond butter is creamy, about 30 seconds. Whisk together. Then whisk in almond milk, cinnamon and salt. Whisk until milk is well incorporated with almond butter.
Whisk in eggs until well combined, then stir in all remaining ingredients thoroughly.
Pour the mixture into the prepared slow cooker and cook on low heat until the top of the bars just appears set, about 3 1/2 to 4 hours. Turn the slow cooker off and let the bars cool inside completely, with the lid off.
Run a knife around the outside of the bars and remove the bowl from the slow cooker. Once cool, cut into bars, drizzle with additional almond butter, and devour!
Notes:
• If you can’t find toasted almonds, just dry toast them in a 400ºF oven for about 5–10 minutes, until lightly golden brown.
• *I have tried this in a slighter bigger slow cooker and doubling the recipe and it did not work well. So, I am led the believe this recipe will also not work well in a smaller cooker as the bars will be too thick and they cook weird.
• Store the bars in an air tight container in the refrigerator.
• Cooking time is based on a 5-quart slow cooker.
