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Apple and raisin quinoa slices
Makes 18 | prep 20 mins | total time
Apple and raisin quinoa slices
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Makes 18 | prep 20 mins | total time
Rate
Nutritional information (per serving)
Calories
126Kcal
Fat
9gr
Saturates
5gr
Carbs
10gr
Sugars
5gr
Fibre
2gr
Protein
3gr
Salt
0.2gr
Ingredients
- 150g quinoa
- 50g sunflower seeds
- 50g pumpkin seeds
- 3 tbsp ground arrowroot
- 2 tbsp maple syrup
- 1 large egg white
- 1 tsp bicarbonate of soda
- 1 tbsp vanilla extract
- 1 tbsp ground cinnamon
- 50g coconut oil, melted
- 50g ground flaxseed
- ½ tsp sea salt
- 2 apples, skins left on, coarsely grated
- 1 medium carrot, grated
- 150g desiccated coconut
- 75g raisins
Step by step
Get ahead
Make 2-3 days in advance and store in an airtight container.
- The night before you plan to make these, soak the quinoa in 300ml water. Soak the sunflower and pumpkin seeds in 200ml water at the same time.
- Preheat the oven to 190°C, fan 170°C, gas 5, and line a 20cm x 30cm baking tray with baking paper.
- In a food processor, whiz together the arrowroot, maple syrup, egg white, bicarbonate of soda, vanilla extract, cinnamon, coconut oil, ground flaxseed and sea salt. Rinse and drain the quinoa in a fine sieve, discarding the soaking water and add the quinoa to the food processor and blend again. Transfer to a large bowl. Rinse and drain the seeds and stir in with the remaining ingredients until well combined.
- Spoon into the baking tray and smooth with a spatula or the back of a spoon. Bake for 45-50 minutes or until golden brown.
- Carefully remove from the tray and leave to cool on a wire rack. Slice into 18 pieces to serve.
Quinoa is a protein-rich seed that can be cooked like a grain. Here it provides a substantial and nutritious base with added coconut and sunflower and pumpkin seeds for crunch. You can also add in your favourite nuts and cacao nibs, if you like. Many "multiseed" granola-style snacks are loaded with sugar – here we use a mixture of grated carrot, apple, a handful of raisins and a touch of maple syrup to turn the usually savoury quinoa into a slightly sweet "flapjack-style" slice while keeping the sugar at a low level. Be sure to cook it in the correct sized tin – otherwise the slice will be very moist. We keep it in the fridge; it's even better the next day.