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1 cup uncooked quinoa
2 cups rolled oats (or brown rice flakes if gluten free)
1 cup slivered almonds
1⁄2 cup sun ower kernels
1 cup dried apple, diced
1 1⁄2 cups puffed rice
1⁄2 cup honey
1⁄2 cup crunchy peanut butter
1 tsp vanilla extract
3 tbs olive oil
Preheat oven to 165°C. Line a 22 x 30cm slice pan with baking paper. Combine quinoa, oats, almonds, sun ower kernels, apple and puffed rice in a medium-sized bowl.
Heat honey, peanut butter, vanilla, oil and 1⁄2 cup water in a small saucepan until combined, then pour over dry ingredients, mixing well to incorporate.
Transfer mixture to pan, cover with baking paper and press rmly and evenly into pan. Bake for 25- 35 minutes, or until golden. Remove from oven and cool for 10 minutes before cutting into 16 bars.
PER SERVE
Energy: 1256kj
Protein: 8.5g
Calories 300cal
Fat: 16.9g (Sat: 2.1g)
Carbs: 27.3g
Fibre: 4.2g
Sugar: 12.3g
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