All the flavour of the bun in a bar, minus the cross! Gluten, dairy and nut free but certainly not flavour free. So easy to whip up there is no doubt I will be making this all year round - I hope you enjoy this take on an Easter classic.
2 cups quinoa flakes
1 cup buckwheat flour
1.5 cups organic sultanas
1 tablespoon mixed spice
1/2 tablespoon cinnamon
1/4 teaspoon each ground nutmeg and clove
Pinch of salt
1 apple, grated
1/2 cup maple syrup (the real stuff)
150g coconut oil, melted
2 eggs, beaten
Zest from 1 orange (optional but delicious)
Grease a medium sized square baking dish with coconut oil or grease proof paper and preheat oven to 180 degrees. In a large bowl combine quinoa flakes, buckwheat flour, spices, salt, sultanas, grated apple and orange zest if using.
In another bowl whisk together coconut oil, maple syrup and 2 eggs.
Pour wet ingredients into dry and mix until well combined. The mixture will be smooth but thick.
Pour into baking tray and bake in oven for 20 min or until browned around the edges. Allow to cool and slice into bars. Will keep in fridge for up to 1 week, if they last that long.