Raspberry and cacao quinoa slice (GF DF)

Original recipe

Ingredients

• 150g cooked quinoa from a pouch (or cook 50g dry quinoa)
• 100g gluten-free buckwheat flour 
• 75g desiccated coconut
• 30g cacao nibs
• 2 tbsp chia seeds
• 75g agave syrup or clear honey
• 75g date syrup (or more honey/maple syrup/golden syrup)
• 75g coconut almond butter, well stirred (or choc peanut butter)
• 1 tsp vanilla bean paste or extract
• 150g frozen raspberries, slightly broken up into smaller pieces
• 50g free-from dark chocolate, melted

Methods

1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a rectangular baking tin, about 16cm x 24cm. 
2. Put the cooked quinoa in a small bowl with enough boiled water from the kettle to just cover the surface. Leave to absorb for a couple of minutes before draining off excess liquid and fluffing up with a fork to break up any clumps.
3. Put the buckwheat flour, drained quinoa, desiccated coconut, cacao nibs and chia seeds in a large bowl. Add the agave or honey, date syrup, nut butter and vanilla, then stir to combine. Gently fold in about two-thirds of the raspberries.
4. Tip into the prepared tin and smooth the top down. Scatter over the remaining raspberries and lightly press them into the surface of the mixture. Bake for 30 minutes, or until golden and firm. Cool in the tin for 15 minutes before removing onto a wire rack to cool completely. Drizzle with the melted chocolate and cut into 16 slices.

Can freeze