Recipe:
Quinoa & Blueberry Flapjacks
This recipe is delicious and created almost by accident when I had some leftover quinoa and needed to do something with it. Those kind of creations are always the best. It’s soft, naturally sweet and super satisfying. You must try this one, you will see on the addition that I often use this as an amazing breakfast dish.
Ingredients
- 135g of rolled oats
- 185g of cooked quinoa
- 70g coconut sugar
- 3 tbsp of flaxseed eggs (these will need to be pre-made at least an hour before. You can find the recipe in this module.)
- 3 medium ripe bananas
- 1 lemon (cut in half and juiced)
- 1 tsp of baking powder
- 50g of whole linseed
- 2 tbsp of almond butter
- 5ml of vanilla bean paste
- 200g of fresh blueberries
- Pinch of Himalayan pink salt to season the mix
- 10ml cold pressed rapeseed oil
Method
- Preheat oven to 180 degrees.
- Using two mixing bowls; one for the dry ingredients and one for the wet, place the oats, quinoa, coconut palm sugar, linseed, baking powder and a pinch of salt.
- In the second bowl, peel and add the bananas and the juice of the lemon. Mash the bananas in the bowl with the end of a whisk, add the flaxseed eggs and whisk together. Then add vanilla paste and nut butter and whisk further before combining the wet ingredients with the dry and then fold into the blueberries.
- Prepare a loaf tin by coating with cold pressed linseed oil and cutting a piece of baking paper to size to aid with the removal.
- Add the mixture to the tin and smooth evenly with a spoon.
- Place in the oven for 25 – 30 minutes at 180 degrees.
- Turn out of the tin, slice and serve.
Equipment needed:
Large loaf tin, baking parchment, 2 medium mixing bowls, fork or whisk for mashing, tablespoons, oven, cooling rack
Additions:
This flapjack is great on its own but it can be used as a loaf and accompany it with things like nut butters or tahini and serve it with fresh berries even yogurt for a great breakfast dish.
My Top Tips:
Lining the loaf tin with the baking parchment will help you remove the flapjack from the tin once it is cooked. Before you place the baking parchment in make sure you lightly oil the loaf tin with olive oil –– this will help it just slide out smoothly and avoid breaking or sticking.
Do try and use fresh blueberries for this recipe rather than frozen ones, when frozen ones defrost they will shrink causing gas in the flapjack. Fresh blueberries will go really soft in the flapjack giving it a great texture.
