Food

Puffed millet and quinoa, along with chia and oats, are encased in a blanket of sweet honey and maple, spiced with cinnamon and nutmeg. The lively texture of blueberries and the warmth of toasted pecans add hits of flavour and crunchy texture.

Ingredients

1 cup (250 mL) old-fashioned (large flake) rolled oats
1 cup (250 mL) chopped pecans
1/3 cup (75 mL) chia seeds
1 cup (250 mL) quinoa puffs
1 cup (250 mL) millet puffs
1/2 cup (125 mL) dried blueberries
1/2 cup (125 mL) lightly packed brown sugar
1/4 cup (60 mL) liquid honey
1/4 cup (60 mL) pure maple syrup
1/4 cup (60 mL) unsalted butter
1/4 tsp (1 mL) salt
2 tsp (10 mL) pure vanilla extract
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) nutmeg

Preparation

Grease or spray with cooking oil an 8-inch (2L) square cake pan and line with parchment and set aside. Also line a rimmed baking sheet wtih parchment. Preheat the oven to 350F (180C).

Evenly spread the oats, pecans and chia seeds on the prepared baking sheet. Toast in the preheated oven for 5-6 minutes, until fragrant. Set aside to cool briefly.

In a large bowl, combine quinoa puffs, millet puffs and dried blueberries. Add the toasted pecans, oats and chia seeds. Stir and set aside.

In a medium saucepan, stir brown sugar, honey, maple syrup, butter and salt. Bring to a boil and reduce to a simmer. Cook until butter is melted and sugar is dissolved completely, 3 to 4 minutes. Remove from heat; stir in vanilla, cinnamon and nutmeg.

Pour syrup mixture over puff mixture. Stir until blended and mixture is evenly moistened. Press into pan with a spatula. Place an additional piece of parchment over the top and press firmly with your hands. Chill in the pan for 2 hours.

Lift and remove from pan and cut into bars. Best served cold. Store the bars, separated by layers of wax paper or parchment, in a sealted container in the refrigerator for up to 10 days.

From Grain Power: Over 100 Delicious Gluten-Free Ancient Grain & Superblend Recipes, by Patricia Green and Carolyn Hemming.

Yield: Makes 16 bars