Quinoa Crunch

Recipes

Quinoa Crunch

Gluten, dairy and sugar free energy snack

Level | Easy

 

Ingredients

200g quinoa flakes

200g 85% dark chocolate

100ml coconut oil

100g walnuts

100g sunflower seeds

100g gogi berries

100g desiccated coconut

 

Method

  1. Soak the walnuts in purified water overnight.
  2. Line a cake tin with baking parchment (20cm x 20cm).
  3. Preheat the oven to 170’C (fan bake).
  4. Line a baking tray with parchment paper and spread quinoa flakes out.
  5. Melt the coconut oil and pour half over the flakes. Mix in well and place in the oven for 15 minutes, turn after 10 minutes.
  6. Rinse walnuts and spread on a tray to bake until golden brown, turn after 10 minutes.
  7. Combine the cooked quinoa flakes, walnuts, sunflower seeds, gogi berries and desiccated coconut together in a bowl.
  8. Place a bowl over a boiling pot of water, break chocolate into the bowl and melt. Add the melted coconut oil and mix well.
  9. Add the chocolate mixture to the dry ingredients and mix in well.
  10. Press the mixture into the prepared cake tin and place in the fridge overnight.