quinoa granola bars

  • 1 cup (100g) quinoa flakes
  • ½ cup (100g) white quinoa
  • 1 cup (160g) almonds, chopped
  • ½ cup (40g) desiccated coconut
  • ¼ cup (35g) buckwheat flour
  • ½ cup (70g) pistachios, roughly chopped
  • ½ cup (65g) dried cranberries
  • 1 egg
  • ¾ cup (270g) rice malt syrup
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla bean paste
  1. Preheat oven to 160°C (325°F). Place the quinoa flakes, quinoa, almond and coconut on a baking tray. Bake, stirring occasionally, for 10–15 minutes or until golden. Set aside to cool.
  2. Place the quinoa mixture, flour, pistachios, cranberries, egg, rice malt syrup, oil and vanilla in a large bowl and stir to combine.
  3. Press into a 20cm square tin lined with non-stick baking paper. Bake for 30–35 minutes or until golden. Allow to cool slightly before turning out onto a wire rack to cool completely. Using a sharp knife, cut into bars to serve. Makes 12 bars.
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