A go-to recipe for a healthy snack option.
- 2 cups (160g) quinoa flakes
- ½ cup (30g) unsweetened shredded coconut
- ¼ cup (30g) brown rice flour
- 1½ cups (180g) mixed seeds (I use pepitas & sunflower kernels)
- ½ cup (60g) nuts of choice, such as walnuts and pecans (activated if possible), roughly chopped
- 1 tbs (10g) chia seeds
- 1-2 tsp (3-6g) ground cinnamon (depending on your taste preferences)
- ½ tsp (2g) ground cardamom (reduce this to ¼ tsp if you don’t want the cardamom to be pronounced)
- ¼ tsp (1g) ground dried ginger
- ¼ tsp (1g) Himalayan sea salt
- 3 large free range eggs (approx 65g each & organic if possible), lightly beaten
- ¼ cup (80g) pure maple syrup
- ¼ cup (60g) natural nut butter of choice (I use peanut)
- 2 tbs (26g) melted coconut oil
- 2 tbs (30mL) warm filtered water (can be boiled and then cooled slightly)
- 1 tsp (4.5g) pure vanilla extract
- Preheat oven to 180*C and line a slice tray or square cake tin with baking paper
- Combine all the dry ingredients in a large bowl with a wooden spoon
- In another bowl, add the beaten eggs and whisk in the remaining ingredients. Add wet mixture to dry mixture and combine well
- Spoon the mixture into the prepared tin and use your fingers to press it in firmly. Sprinkle the top with some pepitas and linseeds, if desired. Bake for 30 minutes or until firm and golden brown.
- Remove from oven allow to stand for 10 minutes, before removing and allowing to cool completely on a wire rack
- Cut the slice into 12 bars or 24 squares (I often do half and half), and store in an airtight container away from direct sunlight for up to one week.