Ingredients:
90g butter/dairy free spread, softened but not melted
6 tablespoons brown sugar
1 large egg
1/2 teaspoon vanilla essence
1 tablespoon chia seed + 4 tbsp boiling water
3/4 cup gluten free all purpose flour
1/4 teaspoon cinnamon
1/2 teaspoon gluten free baking powder
1 cup Healtheries Gluten Free Berry De-Light Cereal
1 cup gluten free rice pops
1/4 cup pumpkin seeds, chopped
1/2 cup freeze dried raspberries, chopped
Directions:
- Preheat the oven to 180ºC bake function. Line a 22cm by 18cm baking tin with baking paper. It’s also okay if you want to use a 20cm x 20cm square tin.
- Place the softened butter (do not melt it) and brown sugar into a large bowl and whisk together until creamy. Then whisk through the egg and vanilla.
- Place the chia seeds in a cup and pour over the boiling water. Allow to sit for 1 -2 minutes until they turn into a gel. Then stir and whisk through wet ingredients.
- In a separate bowl mix together the flour, cinnamon and baking powder.
- Add the dry ingredients to the wet ingredients and mix until thick. Then fold through the cereal, rice pops, pumpkin seeds and raspberries until well combined.
- Scoop the mixture into the baking tray and smooth the top with a knife.
- Place in the oven for 25 minutes, then check and continue cooking for another 5 to 10 minutes until the top is golden.
- Allow to cool before slicing into 8 pieces. Then store in an airtight container for up to 4 days.
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