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Let the slow cooker do the work for you and make you a gluten-free, healthy snack loaded with apples, almond butter and quinoa!
Spray slow cooker with cooking spray and cut a piece of parchment to just fit in the bottom of it. I just traced my slow cooker on a large piece of parchment, cut it out and stuck it in. Spray parchment with cooking spray, and press it down to adhere it to slow cooker. (Don’t skip this step. It makes the bars so much easier to get out.)
In a large, microwave safe bowl, combine almond butter and maple syrup and melt until almond butter is creamy, about 30 seconds. Whisk together almond butter and maple syrup. Then, whisk in almond milk, cinnamon and salt. Whisk until milk is well incorporated with almond butter.
Whisk in eggs until well combined, then stir in all remaining ingredients thoroughly.
Pour mixture into prepared slow cooker and cook on low heat until top of bars just appear set, about 3 ½ to 4 hours.
Run a knife around outside of bars and remove bowl from slow cooker. Place into refrigerator to cool completely.
Once cool, cut into bars and devour!
Notes:
1. If you can’t find toasted almonds, just dry toast almonds in a 400ºF oven for about 5–10 minutes, until lightly golden brown.
2. Store the bars in an airtight container in the refrigerator.
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