Makes 24
Ingredients
- ¾ cup honey
- ¼ cup coconut oil
- ¾ cup peanut butter
- 1 ½ cups quinoa flakes
- ¾ cup desiccated coconut
- ¾ cup crushed cornflakes, gluten free
- ½ cup raw almonds, chopped
- ½ cup raw cashew nuts, chopped
- ½ cup sunflower seeds
- ½ cup raisins
- 1 tsp cinnamon
- ½ tsp salt
Method
- Preheat oven to 150 degrees Celsius.
- Line the base and sides of a 20 x 30 cm sponge roll tin with baking paper.
- Place honey, coconut oil and peanut butter in a small saucepan. Stir over medium heat until the mixture is melted.
- Combine quinoa flakes, coconut, cornflakes, almonds, cashews, sunflower seeds, raisins, cinnamon and salt in a large bowl.
- Pour the honey and peanut butter mixture over the dry ingredients and mix together well.
- Press mixture firmly and evenly in to the prepared baking tin.
- Bake for 25 minutes or until a light golden brown.
- Let cool then refrigerate for at least one hour before cutting in to bars.
Recipe provided by Sally Holland
