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How to make Cacao and raspberry quinoa slice

Yield = 15 pieces
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 225g (2 1/4 cups) quinoa flakes
  • 70g (1/2 cup) buckwheat flour
  • 45g (1/3 cup) almond meal
  • 50g raw cacao nibs
  • 1 tablespoon black chia seeds
  • 185g (1/2 cup) rice malt syrup
  • 80ml (1/3 cup) coconut oil, melted
  • 100g (1/3 cup) apple sauce
  • 2 eggs, lightly whisked
  • 1 teaspoon vanilla extract
  • 125g fresh raspberries or frozen raspberries, plus extra, to decorate
  • 45g no-added-sugar dark chocolate, melted (see notes)
  • Raw cacao nibs, extra, to decorate (optional)

Method

  • Step 1 Preheat the oven to 180C/160C fan forced. Grease the base and sides of a 16 x 26cm (base measurement) slice pan and line with baking paper, allowing the sides to overhang.
  • Step 2 Place the quinoa flakes, buckwheat flour, almond meal, cacao nibs and chia seeds in a large bowl. Stir to combine and make a well in the centre.
  • Step 3 Combine the rice malt syrup and coconut oil in a heatproof bowl. Microwave on High for 30 seconds or until smooth. Add the apple sauce, eggs, vanilla extract and rice malt syrup mixture to the flour well. Stir to combine. Gently fold through the raspberries. Spoon into prepared pan. Smooth the surface. Bake for 30 minutes or until browned and firm to touch. Allow to cool in pan completely.
  • Step 4 Use a sharp knife to cut into 15 pieces. Drizzle with the melted chocolate. Set aside to set. Decorate with the extra raspberries and extra cacao nibs, if using.