Ingredients
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1 stick unsalted butter
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⅓ cup honey
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4 dried figs
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1 cup dried cranberries
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1 cup granola
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½ cup rainbow quinoa
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⅓ cup coconut palm sugar
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1 cup cake flour
Steps
1
Preheat the oven to 350°F. Line a 9x9-inch square cake pan with parchment paper.
2
Melt the butter and honey in a saucepan over low heat. Meanwhile, cut the figs into small pieces. Remove the pan from the heat and pour the butter-honey mixture into a large bowl. Stir in the figs, cranberries, granola, quinoa, palm sugar, and cake flour. Mix until well-combined.
3
Pour the mixture into the pan and press down with a spatula to create an even layer. Place a piece of wax paper on top and press down firmly. Bake until firm, 20 min. Cool slightly and then refrigerate for 1 hour. Carefully remove from pan and cut into 12 bars. Store in an airtight container.
