This is a great alternative to some of the sugary muesli bars and processed cakes that sometimes find their way into kids' lunch boxes.
180 degrees / 20 - 25 minutes
2 cups quinoa flakes
1/2 cup dessicated coconut
1/2 cup coconut sugar
1/4 cup sunflower seeds
1 cup gluten free flour
3/4 cup coconut oil
1/2 cup sunflower oil
1/2 cup lactose free milk
2 tab rice malt syrup
1 tsp bicarb soda
1. Melt oil and rice malt syrup. Add milk and stir well.
2. Take off the heat then add bicarb soda. Stir well until slightly 'foamy'.
3. Combine the remaining ingredients in a large bowl. Add the wet ingredients and mix well.
4. Press into a greased and lined slice tin (lamington tin) and bake for 20-25 mins or until golden. Cool before slicing.
Variations: Add 1/2 cup chopped peanuts or dried apricot. Another option is to drizzle melted dark chocolate over the top.