Makes 15
INGREDIENTS
- 225g (2 ¼ cups) quinoa flakes
- 70g (½ cup) buckwheat flour
- 45g (1/3 cup) almond meal
- 50g raw cacao nibs
- 1 Tbsp black chia seeds
- 185g (½ cup) rice malt syrup
- 80ml (1/3 cup) coconut oil, melted
- 100g (1/3 cup) apple sauce
- 2 eggs, lightly whisked
- 1 tsp vanilla extract
- 125g fresh raspberries or frozen raspberries, plus extra, to decorate
- 45g dark chocolate, melted
- Raw cacao nibs, extra, to decorate (optional)
METHOD
- Preheat the oven to 180°C/160°C fan forced. Grease the base and sides of a 16 x 26cm slice pan and line with baking paper, allowing the sides to overhang.
- Place the quinoa flakes, buckwheat flour, almond meal, cacao nibs and chia seeds in a large bowl. Stir to combine and make a well in the centre.
- Combine the rice malt syrup and coconut oil in a heatproof bowl. Microwave on High for 30 seconds or until smooth. Add the apple sauce, eggs, vanilla extract and rice malt syrup mixture to the flour well. Stir to combine. Gently fold through the raspberries. Spoon into prepared pan. Smooth the surface. Bake for 30 minutes or until browned and firm to touch. Allow to cool in pan completely.
- Use a sharp knife to cut into 15 pieces. Drizzle with the melted chocolate. Set aside to set. Decorate with the extra raspberries and extra cacao nibs.
Approx. per serve: 953kJ | fat total 11g | saturated fat 7g | fibre 3g | protein 4g | carbs 27g
