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INGREDIENTS
- 110 g pumpkin seeds
- 120 g quinoa
- 100 g dried cranberries
- 100 g chopped pistachios
- 150 ml agave syrup
- 60 ml honey
- 1 pinch of salt
- 40 g chopped dark chocolate
- 350 g unsalted almonds
PREPARATION
- 1Line a 24x33 cm baking tray with parchment paper, spray with a little cooking spray, then set aside.
- 2Preheat the oven to 160 °C. Spread the almonds, pumpkin seeds, and quinoa on a flat baking tray and toast until lightly browned, about 15 minutes. Then transfer to a large mixing bowl. Add the dried cranberries and pistachios.
- 3In a medium saucepan, start heating the agave syrup, honey, and salt, stirring with a whisk. Let it boil for about 3 minutes.
- 4Immediately pour the syrup into the mixing bowl and quickly stir to evenly coat the nuts and seeds. Press the mixture into the prepared baking tray. Let it cool completely (about 20 minutes), then cut into 30 squares.
