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Raspberry and cacao quinoa slice


Makes: 16
timePrep time: 15 mins
timeTotal time:
Raspberry and cacao quinoa slice
Recipe photograph by Ant Duncan

Raspberry and cacao quinoa slice

This gluten-free, vegan traybake makes a yummy teatime treat that stores for up to a week

Makes: 16
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
161Kcal
Fat
9gr
Saturates
3gr
Carbs
15gr
Sugars
9gr
Fibre
4gr
Protein
4gr
Salt
0.1gr

Natalie Seldon

Natalie Seldon

Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist
See more of Natalie Seldon’s recipes
Natalie Seldon

Natalie Seldon

Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist
See more of Natalie Seldon’s recipes

Ingredients

  • 150g cooked quinoa from a pouch
  • 100g gluten-free buckwheat flour (we used Rude Health)
  • 75g desiccated coconut
  • 30g cacao nibs
  • 2 tbsp chia seeds
  • 75g agave syrup or clear honey
  • 75g date syrup
  • 75g coconut almond butter, well stirred (we used Pip & Nut)
  • 1 tsp vanilla bean paste or extract
  • 150g frozen raspberries, slightly broken up into smaller pieces
  • 50g free-from dark chocolate, melted

Step by step

Get ahead
Store for up to 1 week in the fridge, or freeze for up to 1 month.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a rectangular baking tin, about 16cm x 24cm. Put the cooked quinoa in a small bowl with enough boiled water from the kettle to just cover the surface. Leave to absorb for a couple of minutes before draining off excess liquid and fluffing up with a fork to break up any clumps.
  2. Put the buckwheat flour, drained quinoa, desiccated coconut, cacao nibs and chia seeds in a large bowl. Add the agave or honey, date syrup, nut butter and vanilla, then stir to combine. Gently fold in about two-thirds of the raspberries.
  3. Tip into the prepared tin and smooth the top down. Scatter over the remaining raspberries and lightly press them into the surface of the mixture. Bake for 30 minutes, or until golden and firm. Cool in the tin for 15 minutes before removing onto a wire rack to cool completely. Drizzle with the melted chocolate and cut into 16 slices.
    Tip
    If you have dried quinoa in the storecupboard, cook 50g (following the pack instructions) and drain well, then continue from step 2.

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