Gluten and dairy free bars where the slow cooker does all the work for you!
- 2 tablespoons Almond butter, plus more for drizzling
- 2 tablespoons Pure maple syrup
- 1 cup Unsweetened vanilla almond milk
- ½ teaspoon Cinnamon
- Pinch of salt
- 2 large eggs
- ⅓ cups Quinoa, uncooked
- ½ cups Raisins
- ⅓ cups Toasted almonds, coarsely chopped
- ⅓ cups Dried apples, coarsely chopped
- 2 tablespoons Chia seeds
Spray a 5-quart slow cooker (see notes) with cooking spray and cut a piece of parchment to fit just in the bottom of it. I just traced my slow cooker onto a large piece of parchment, cut it out, and glued it on. Spray the parchment with cooking spray and press down to adhere it to the slow cooker (don’t skip this step, it makes the bars so much easier to pull out).
In a large microwave-safe bowl, combine the almond butter and maple syrup and melt together until the almond butter is creamy, about 30 seconds. Whisk together. Then add the almond milk, cinnamon and salt. Whisk until the milk is well incorporated into the almond butter.
Whisk the eggs until well blended, then thoroughly incorporate all the remaining ingredients.
Pour mixture into prepared slow cooker and cook over low heat until tops of bars appear just set, about 3 1/2 to 4 hours. Turn off the slow cooker and let the bars cool completely inside, without the lid.
Run a knife around the outside of the bars and remove the bowl from the slow cooker. Once cooled, cut into bars, drizzle with additional almond butter and devour!
• If you can’t find any toasted almonds, simply dry-toast them in a 400°F oven for about 5-10 minutes, until lightly browned.
• *I tried this in a smaller slow cooker and doubled the recipe and it didn’t work well. So I’m led to believe that this recipe won’t work well in a small stove either because the bars will be too thick and they’ll cook weird.
• Store bars in an airtight container in the refrigerator.
• Cooking time is based on a 5-quart slow cooker.