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Recipe Corner: Simply Fit Almond-Apricot Squares

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As summer is winding down and back to school is on the horizon, it’s no surprise we are starting to think about fast, easy and healthy snacks to help us power through our busiest days. To operate at my optimal level, I need to be having a diet that is balanced with the “holy trinity” (see my post for further detail here) and that includes healthy fats, protein and carbs.

Having snacks that I can grab that I know will sustain and nourish me is crucial. If you don’t yet have a database of go-to snacks, don’t worry I’ve got you covered. Today I will start with a recipe that is not only easy to prepare but tastes too good to be THAT good for you, my Almond-Apricot squares.

These are great because you can make them ahead of time and store in the refrigerator for a healthy on-the-go snack. No thanks processed bars and snacks, and hello nutritious and satisfying whole foods!

Look for the chewy/crunchy texture and nutty/sweet flavor with a burst of unexpected coconut, so so yum. I often change up ingredients depending on what I have on hand, so feel free to change out the dried fruit or nuts or even sub peanut butter or sunflower butter for the almond butter. I feel like dried cherries and pistachios would be AMAZING in this.

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My Simply Fit Almond-Apricot Squares

Ingredients

1 cup cooked quinoa

1 cup unsweetened coconut flakes

½ cup dried apricots (I used local and organic)

1 cup chopped almonds (raw, no salt)

2 tbl ground flaxseed meal

1/3 cup raw almond butter

1/3 cup real maple syrup (could sub for honey)

pinch of Himalayan pink salt

dash of cinnamon

optional 1 tbl chia seeds (added protein!)

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Directions

Pre-heat oven to 400 degrees. Spread quinoa in even layer on lined cookie sheet (parchment or silpat). Toast in oven for 14-20 minutes, until golden brown. Leave to cool on counter top. Meanwhile, mix coconut flakes, apricots, almonds and flaxseed (chia seeds if using) in medium mixing bowl. Set aside.

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On the stovetop, heat almond butter and maple syrup, sprinkle in salt and cinnamon and whisk until smooth.

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Combine cooled quinoa and coconut flake mixture. Once combined, stir in almond butter mixture. Line 8”x8” pan with parchment paper. Press mix into an even layer in pan and refrigerator for an hour. Once set, cut into squares and enjoy! Store in air- tight container in refrigerator.

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Bon Apetite!

What are your go-to healthy snacks? I would love to hear!

❤ Megan

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