Great for a quick snack on the run or to pack for a road trip this summer.
1 ripe medium banana, mashed
1 cup quinoa flakes or quick oats
1 cup hemp hearts
1 cup almond or other nut/seed butter
1/4 cup maple syrup or honey
1/2 cup chopped dried fruit (apricots or dates)
1/2 cup dried berries
1/2 cup sunflower or pumpkin seeds
1 tsp. ground cinnamon
1/2 tsp salt
Preheat oven to 325 degrees.
Mix all ingredients together and scoop about 1/4 cup of batter onto parchment lined cookie sheet. Flatten slightly to smooth tops. Bake for 15-20 minutes. Let cool on rack.
Keeps for about 1 week at room temperature or can be wrapped individually and frozen.