- 14
Ingredients
- 2/3 c. quinoa 1 1/3 c. water 1 1/2 c. whole almonds 1 1/2 T. agave nectar 1/2 tsp. table salt 1 tsp. cinnamon 2 T. brown sugar 1 1/2 tsp. vanilla extract
Preparation
Step 1
Preheat the oven to 375 degrees Fahrenheit.
Combine the quinoa and water in a small pot. Heat, covered, over medium heat until it starts to boil. Remove the cover and lower to a simmer. Cook, stirring occasionally, until the quinoa has absorbed all the water. Spread quinoa out on a mat or pan to cool.
In the meantime, spread the almonds on a baking sheet. Roast at 375 for 5-7 minutes.
Place roasted nuts in the bowl of a food processor. Process almonds until almond butter is formed (If you don’t have a food processor, or just want to skip this step, you can also use already-made almond butter)
Add the agave nectar, salt, cinnamon, vanilla, and brown sugar to the almonds. Blend until thoroughly mixed.
Grease/spray a baking sheet. Mix the quinoa and almond mixture together. With your hands, form 2"-balls and place them on the sheet, with about 1" between each ball.
Bake at 375F for 20-25 minutes, or until the tops start to brown.
Allow to cool 5-10 minutes before removing from the pan. Cool completely on a flat surface.