Riverford flapjacks

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Ingredients
100g quinoa
40g chopped dates
100g caste sugar
60g peanut butter
2 bananas, mashed
2 apples, chopped
100g jumbo oats
75g chopped toasted hazlenuts 
2 tspb pumpkin seeds
60ml butter/oil

1. Line 20cm x 20cm brownie pan, preheat over 160C
2. Cook quinoa w dates 200ml water and pinch salt for 12-15 mins gentle simmer. 
3. Gently heat sugar, peanut butter, butter in small pan until all melted tog. Add bananas off heat, and mash
4. Mix in bowl - apples, oats, mixed dried fruits, hazlenuts, pumpkin seeds, banana mix. 
5. Mix in quinoa 
6. Place in tin, level our, bake 40 mins



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Pippa Gawley
Tel/What's App: +44 7980 921030

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