Quinoa, Apricot, and Nut Clusters

I don’t think I can refer to these as cookies, and they’re not quite granola bars either. They’re healthy snack-type cookie bars, and they came from Living’s October 2004 issue. Several years later, I did at least make them in the month of October. The nuts and fruit could easily be changed out to suit any craving, but I went with the suggested dried apricots, pistachios, and sesame seeds. One change I did make was using all honey rather than a combination of honey and refined sugar.

The quinoa is the main character here with its own nutty quality, but it needs to be completely dried in the oven to work well. The instructions state that you should spread the quinoa on a baking sheet and bake for 30-35 minutes fluffing with a fork occasionally. It sticks a little at first but less so as it continues to bake. To speed up the next steps, the oats and sesame seeds can be browned at the same time the quinoa is in the oven. Once all the ingredients are combined, the resulting mixture is a little runny and messy, but it comes together and crisps up during baking if baked as directed.

I formed some clusters into oblong, oval bars, and any shape would work. However, one thing that doesn’t work is baking the mixture in a small pan. I had thought I could bake some in an eight inch square pan and then cut tidy bars after it cooled, but no. The pan-baked version didn’t become crisp throughout, so forming individual clusters on a baking sheet is the way to go. The ones that were made properly were crunchy and delicious. It’s recommended that the cooled clusters be stored loosely covered with foil. They do lose some crunch if stored air-tight, but re-warming them in the oven would revive their crispness. It occurred to me that the addition of some cinnamon or nutmeg would be nice, and next time I’ll definitely give that a try. As they were, they made a guiltless, nutritious, and tasty snack.

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