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Quinoa and Berry Muesli Slice Recipe

written by Jacqueline Alwill

gluten-free Recipes eatwell

Jacqueline Alwill's Quinoa and Berry Muesli Slice Recipe

Credit: Jacqueline Alwill

Here’s a super-simple recipe that also makes for a super-quick, nutritious, flavoursome breakfast or snack when you need it.

Makes: 16 slices

Ingredients

Method

  • ½ cup quinoa flakes
  • ½ cup almond milk
  • ¼ cup coconut oil or macadamia oil
  • 2 free-range eggs
  • ¼ cup honey
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp orange zest
  • ½ cup sultanas
  • ½ cup cranberries
  • ½ cup chopped prunes
  • 2 tbsp golden linseeds
  • 2 tbsp hemp seeds
  • 1 cup buckwheat flour
  • 1 cup coconut flakes
  • 150g mixed berries (frozen or fresh)
  1. Preheat oven to 170°C and line square baking tin with greaseproof paper.
  2. In small bowl, combine quinoa flakes and almond milk. Mix and set aside to soak for 5-10 mins.
  3. Place coconut/macadamia oil, eggs, honey, baking powder, cinnamon and orange zest in large bowl and whisk until creamy.
  4. Add sultanas, cranberries, prunes, linseeds, hemp seeds, buckwheat flour, coconut flakes and soaked quinoa and mix well.
  5. Spoon into lined tin, top with berries, pressing in slightly, then bake for 45-55 mins.
  6. Cool in tin for 20 mins, then transfer to wire rack to cool completely.
  7. Slice into pieces and serve.
  8. Store in airtight container up to 3 days or in fridge for up to 1 week.




  

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.

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