This slice is perfect as a lunch box snack or an after-school treat.
1 cup quinoa
1 cup quinoa flakes
1/2 dessicated coconut
1/2 cup chopped almonds
1/2 cup your choice of sunflower seeds, pepitas or chia seeds (or a combo of all)
3/4 cup honey
1/2 cup natural peanut butter
3 tsp natural cacoa powder
1-2 tsp coconut oil
1 tsp vanilla extract
1. Preheat oven to 180 degrees celsius.
2.Place the quinoa on an oven tray in a thin even layer and bake in the oven for 5 minutes
3. In a small saucepan, melt the honey and butter, being careful not to let it burn (get darker)
4. Combine all of the dry ingredients in a large bowl
5. Once the quinoa is finished dry baking, add in with the dry ingredients and stir to combine
6. Pour in the melted honey and peanut butter, and stir well
7. Press the mixture into a greased and lined lamington (slice) tin and flatten the top so it's even
8. Bake in a moderate oven for 20 minutes or until it starts to turn golden around the edges
9. Allow to cool for about 10 minutes on a wire rack in the tin - while this is happening, make your chocolate drizzle
- Place cacao in a small bowl and add 1 tsp of the coconut oil and the vanilla extract. Stir well until it forms a paste. You want it to be the consistency of tooth paste, bearing in mind that coconut oil melts when at room temp so don't make it too runny. Add more cacao or coconut oil as needed.
- Place the mixture in a small zip lock bag, and press into one corner of the bag. Seal the zip lock.
Using kitchen scissors, cut a small hole in the corner of the bag where the mixture is, and then you have your own home made piping bag! Pipe the chocolate drizzle over the top of the slice in a zig zag pattern. Tip - You don't need a lot as cacao has a very strong flavour.
9. Once you have finished applying the chocolate drizzle, cut the slice up into your desired slice sizes and then allow it to cool fully, before lifting the slice pieces out of the tin. I like to keep my slice in the fridge and take it out just before serving. Enjoy!