If cooked quinoa isn't available, then add 1 cup of raw quinoa to a medium-sized pot with 2 cups of water. Bring the water to a boil. Cover the pot, turn the heat down to low-medium, and let the quinoa simmer for 15 minutes. Then, turn off the stove, leave the pan covered for another 5 minutes. Remove the cover and fluff the quinoa with a fork.

Fill a small pan with water and place it on a stovetop set to high heat to boil. When the water is boiling, add the pitted dry Chinese jujube fruit to it. Cover. And let it sit for 20 minutes. Drain the jujubes (the water can be reserved to drink).

Preheat the oven to 350 degrees Fahrenheit.

If the coconut oil is solid, melt it in the microwave by placing some in a microwave-safe dish and microwaving for 30 seconds. Similarly, warm the almond milk until it gets to room temperature.

Add the cooked quinoa, the soaked jujubes, eggs, almond milk, melted coconut oil, cardamom, ginger, cinnamon, salt, and vanilla extract to a blender and blend for 20-30 seconds or until the batter is smooth.

Line a 9-inch baking tray with parchment paper and spray it with cooking spray.

Using a spoon or spatula, scoop the batter into the 9-inch baking pan.

Place the pan in the oven and bake for 25-30 minutes.

When done, remove from the oven and let cool completely.

Slice into 9 bars and enjoy with peanut butter and honey.