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Serves
6
Creator Notes
These bars are gluten free, refined sugar free and oil free. Basically top-of-the-line pudgy is the natural pudgy in the quinoa. They’re packed with sluggish launch vitality and lean proteins as nicely as needed amino acids. You are going so that you can purchase quinoa flakes in any nicely being store or online though I’m obvious you would also change them with gluten free oats too.
These bars are the finest summer season day breakfast. They retain most appealing in the fridge or even the freezer. You are going so that you can exhaust them on the slip or balanced with a cup of coffee or a smoothie. You are going so that you can drown them in ice cool almond milk or disintegrate them over coconut yoghurt and garnish them with berries. —Yolanda Hinchiffe
Ingredients
150g
quinoa flakes
50g
flaked almond
25g
coconut flakes
6
dried apple rings
25g
dried cranberries or sultanas
2 tablespoons
pumpkin seeds
1 tablespoon
chia seeds
3
dried figs
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Diminutive fragment recent ginger
100ml
New orange or apple juice (you would also merely need a shrimp bit of extra)
Instructions
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Residing quinoa flakes, almonds and coconut right into a non stick frying pan and lightly toast over a medium warmth
- Leave to chilly and then pronounce right into a meals processor with all factors rather then the juice
- Shred for a shrimp while and then slowly incorporate the juice until you’ve got got gotten a thick sticky dough
- Residing the dough right into a lined dish or silicone mold and flatten with down with the help of a fork
- You are going so that you can sprinkle the tip with extra seeds or dried fruit whenever you cherish
- Quilt with clingfilm and pronounce into the freezer for two hours earlier than transferring to the fridge
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