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Categories:
extra virgin coconut oil cold pressed quinoa flakes coconut flakes almonds pepitas sunflower seeds goji berries malt syrup rice salt vanilla
Viewed: 7 - Published at: 3 years agoIngredients
- 1 tablespoon extra virgin coconut oil cold pressed
- 1 cup quinoa flakes
- 1/2 cup coconut flakes unsweetened
- 1/2 cup almonds
- 2 tablespoons pepitas
- 2 tablespoons sunflower seeds
- 2 tablespoons goji berries
- 1/2 cup malt syrup rice
- 1/4 teaspoon sea salt
- 1 teaspoon pure vanilla extract
Method
- Preheat grill
- Place quinoa, coconut, almonds and seeds onto a lightly greased baking tray and toast for 5 minutes, stirring mid-way
- Pour toasted mix into a large bowl and stir through Goji berries
- In a medium saucepan, add rice malt syrup, salt and vanilla and bring to the boil (about 4-5 minutes until thick), stirring constantly. Your syrup should be thick and golden, but take care not to overcook as it will burn
- Pour hot syrup over dry mix and combine thoroughly
- Line a cookie sheet pan or cake/bread tin with greaseproof paper, or light- ly coat in coconut oil
