Chef Ellen

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MATCHA RASPBERRY QUINOA SQUARES

Matcha is high in antioxidants which have positive effects on cells, cholesterol, blood pressure, brain function, and gut health. These promising health benefits paired with a fresh raspberry flavor and the crispness of puffed quinoa create a delicious texture worthy of your next snack, or mini-meal. It’s simple to assemble and a wonderful source of slow-release energy our body thrives on.

Ingredients
  

Makes about 35 small squares

  • 12 Medjool dates
  • 2 tablespoons matcha powder
  • 2 tablespoons raspberry powder
  • 1 cup oats
  • 2 tablespoons cacao nibs
  • 1 tablespoon sunflower butter or tahini
  • 1 teaspoon vanilla
  • 1 cup puffed quinoa cereal

Instructions
 

  • In a blender cup or food processor, add dates, matcha, raspberry, and oats. Blend until well incorporated.
  • Transfer contents to a large bowl. Add cacao nibs, nut butter, and puffed quinoa. Mix all ingredients (using your hands works best).
  • Transfer the mixture to a parchment-lined baking dish (8x8), and evenly distribute while pressing down to form a uniform square. Refrigerate for 20 minutes. Remove the parchment paper from the dish and use a knife to cut it up into squares. Store in an air-tight container and refrigerate or freeze for best results.