Hi Katy, I've never had Kashi Quinoa Corn & Roasted Pepper bars so I'm not sure how to replicate them. Regarding egg whites, they will work to bind the bar together, but any freeze dried veggies you add will absorb the water from the egg whites and will lose their crisp texture. Cheese would work better because it has a relatively low moisture content and high fat content that should in theory keep the veggies from going soggy. The only problem with this approach is that they will burn easily, so you'll probably want to reduce the oven temperature and bake it for longer. As for quinoa, I'm pretty sure you have to cook it first (as you normally do with water) and then bake it to dry it out and crisp. Otherwise they will end up very hard. Another option is to puff the quinoa, but this requires very high temperatures, so it would be best to dry roast it in a pan until they puff (like popcorn). Hope that helps!

They get eaten before they go bad in our household, so I honestly don't know. I think we've had them around for as long as 3 weeks though.

Ok, so one more question. Lol How many weeks would you say is a few weeks?

Hi Stacy, you actually want the opposite to preserve it (i.e. storing them with a packet of desiccant), as moisture will make these go stale. The other thing that's going effect shelf-life is the temperature, the warmer it is, the faster the oils from the cheese will go rancid.

Thank you Marc. What if I added an humectant, would that make them last longer at room temp?

They never last that long in my house! However, I’ve had luck with freezing in serving sizes...slows me down a little!

Hi Stacy, they're baked until there's very little moisture left, so they're fine at room temperature (as long as your room isn't too hot). I've had them sitting around for a few weeks. The oils in the cheese will eventually go rancid though so I wouldn't keep them around for more than a few weeks.