Deliciously Nutty Apricot Macadamia Quinoa Bars: A Gluten-Free Treat

When I first had to give up oats, I thought I’d never find a decent gluten free snack bar. Most store-bought options were either packed with unnecessary junk or tasted like cardboard. So, I set out to create my own. I wanted something naturally gluten free, loaded with good fats and protein, and still sweet enough to feel like a treat.

Why These Bars Are a Game Changer

These Apricot Macadamia Quinoa Bars tick all the boxes. The secret? Toasting the quinoa flakes first. This simple step gives them a delicious nutty taste that pairs perfectly with macadamias, chewy apricots, and a hint of dark chocolate.

They’re also incredibly easy to adapt for lunchboxes. Simply swap the macadamias for pumpkin seeds, sunflower seeds, or even shredded coconut to make them completely nut-free and school-friendly. The texture remains delightful, and they’re still packed with goodness.

Perfect for Any Time of Day

These bars are ideal for lunchboxes, a mid-morning snack, or even as a quick grab-and-go breakfast. And the best part? They freeze beautifully! You can make a big batch and always have a healthy option ready when you need it.

✔️ 100% gluten-free

✔️ No oats

✔️ Can be made nut-free for school snacks

✔️ Ready in under 30 minutes

Ingredients

• 150g dried apricots

• 150g macadamia nuts

• 110g honey

• 90g butter, roughly chopped

• 140g quinoa flakes (toasted – see method)

• 50g sesame seeds

• 40g pumpkin seeds

• 40g sunflower seeds

• 100g dark chocolate chips

  
  

To Make

Preheat your oven to 160°C (fan 140°C).

Spread the quinoa flakes evenly on a baking tray. Bake for 5–8 minutes, stirring halfway, until lightly golden and nutty-smelling. Set aside to cool slightly.

Roughly chop the dried apricots and macadamias (or your seed substitute) into small pieces. Set aside.

In a medium saucepan over low heat, melt the honey and butter together, stirring until fully combined. Remove from heat.

In a large mixing bowl, combine the toasted quinoa flakes, sesame seeds, pumpkin seeds, sunflower seeds, chocolate chips, and the chopped apricots and macadamias.

Pour the melted honey-butter mixture over the dry ingredients. Stir well until everything is evenly coated.

Spoon the mixture evenly into 12 silicone bar moulds, or press firmly into a lined 20x30cm baking tin. Use wet hands or the back of a spoon to press down firmly so the bars hold together.

Bake for 18–20 minutes, or until golden.

Allow to cool completely before removing from moulds or slicing into bars.

Store in an airtight container for up to 1 week or freeze for longer storage.

Why I Love These Bars

I love how versatile these bars are. You can easily switch up the ingredients based on what you have on hand. Plus, they’re a fantastic way to sneak in some extra nutrition. I often find myself reaching for one when I need a quick energy boost or a satisfying snack.

Creating your own gluten-free snacks doesn’t have to be complicated. With a few simple ingredients and steps, you can whip up something delicious and nutritious. I hope you give these Apricot Macadamia Quinoa Bars a try. They might just become your new go-to snack!

And remember, managing your health and thriving is possible. You’ve got this!

For more tips and recipes, check out Belinda Whelan Health Coach.