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Seedy Cherry-Quinoa Bars

['1 cup chopped almonds, toasted', '1/2 cup rinsed raw quinoa', '1/4 cup raw pumpkin seeds', '1/4 cup raw sunflower seeds', '1 cup dried tart cherries', '2 tablespoons brown rice syrup', '3/4 teaspoon kosher salt', '2 tablespoons water', 'One 8x8" baking pan', 'Parchment paper']

Coat 8x8" baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides. Toast 1 cup chopped almonds, 1/2 cup rinsed raw quinoa, 1/4 cup raw pumpkin seeds, and 1/4 cup raw sunflower seeds on a rimmed baking sheet in a 350° oven, stirring occasionally, until golden brown, 10–12 minutes. Let cool. Reduce oven temperature to 200°. Process 1 cup dried tart cherries, 2 tablespoons brown rice syrup, 3/4 teaspoon kosher salt, and 2 tablespoons water in a food processor until smooth. Transfer to a medium bowl and stir in toasted almond mixture. Press firmly into prepared pan and bake until no longer sticky, 20–25 minutes. Let cool, then cut into bars.

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