Quinoa Flapjacks (Oat Free)
These quinoa flapjacks are made without oats. They are soft and chewy breakfast bars made with quinoa and sunflower seeds for added crunch. Healthy oat free quinoa flapjacks are a sugar free balanced snack with plenty of protein and fibre.
Equipment
- 21 x 11cm baking tin
- baking paper
- Large sauce pan
Ingredients
- 180 g cooked quinoa (60 uncooked weight)
- 2 tablespoon peanut butter
- 1 tablespoon coconut oil or use butter or vegan butter
- 3 tablespoon honey or maple syrup
- 2 tablespoon ground flaxseed
- 50 g sunflower seeds
- 1 teaspoon ground cinnamon
Instructions
- Line the base of the baking tray with baking paper and lightly grease the sides of the tin. Preheat the oven to 180 degrees.
- Melt the peanut butter, coconut oil and honey in a large sauce pan over a low heat. Remove from the heat as soon as it is melted.
- Add the ground cinnamon, cooked quinoa, ground flaxseed and sunflower seeds to the peanut butter mixture. Stir well until thoroughly mixed.
- Spoon into the prepared baking tray and flatten out with the back of the spoon.
- Bake for 20 minutes.
- Leave the quinoa flapjacks to cool in the tin. Once cool remove and cut into 6 slices or squares.
Notes
If you need to cook the quinoa specifically for this recipe, cook 60g dry weight of quinoa (Cooked quinoa weighs more than dried quinoa as it absorbs water during cooking).
Rinse the quinoa, place in a pan and cover with boiling water. Simmer gently for 15 minutes, then drain well.
50 g of chopped nuts or dried fruit can also be added to the recipe.
If you want to make double the quantity of quinoa flapjacks, use a 20 x 20cm brownie tin.
Nutrition
Calories: 212kcalCarbohydrates: 19.5gProtein: 6.3gFat: 13.3gSaturated Fat: 3.6gFiber: 2.7gSugar: 9.9g
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