GlutenFree Protein Bars with Quinoa Clean: Toasted & Nutty

Instructions:

1. Toast the Quinoa: Spread cooked and dried quinoa on a baking sheet at 350°F (175°C) for 10 minutes until golden brown and nutty.
2. Prepare an 8x8 inch square baking pan by lining it with parchment paper, leaving an overhang for easy removal.
3. In a large mixing bowl, whisk together the toasted quinoa, gluten-free oats, protein powder, chia seeds, pepitas, and sea salt.
4. In a small saucepan over low heat, whisk the almond butter, honey, and coconut oil until smooth and glossy. Remove from heat and stir in vanilla extract.
5. Pour the wet binder over the dry ingredients and fold together with a spatula until the mixture is thick and tacky. Fold in chocolate chips if using.
6. Transfer the mixture to the prepared pan and press down very firmly into an even layer using a flat-bottomed glass or spatula.
7. Place the pan in the refrigerator to chill and set for at least 2 hours.
8. Lift the bars out using the parchment paper and slice into 12 uniform bars with a sharp knife.