Description
Delicious flapjacks made with puffed quinoa. A great natural source of protein and fibre and completely nut free so suitable for school lunchboxes
Ingredients
Scale
- 70g melted butter
- 60g honey
- 100g oats
- 25g puffed quinoa
- 50g mixed seeds
- 30g sugar
Instructions
- Preheat the oven to 180c fan and line an 8x8 inch baking dish with parchment.
- Add all the ingredients to a large bowl and mix well.
- For children under 5 years you will need to chop the seeds into smaller pieces.
- Transfer the mixed into the lined dish and press down with the back of a spoon to make it as compact as possible.
- Bake for 15 minutes.
- Once cooked, leave in the tin for at least 10 minutes to cool. This allows the flapjacks to harden as they will still be very soft when they come out of the oven.
- Cut into 16 pieces.
Notes
These Quinoa Flapjacks will keep in an airtight container at room temperature for up to 5 days.
They can also be frozen for up to 2 months. Defrost at room temperature.
Oats and Quinoa are naturally gluten free but can often suffer cross contamination when being packed. So if you require gluten free then please buy a "certified gluten free" brand.