Blueberry Lemon and Quinoa slice
This slice sits somewhere between a cake and baked oatmeal in texture, lovely and sturdy and filling too, which is exactly what I was looking for in a good plane snack. The little pops of blueberry are awesome and I reckon next time I'm gonna try it out with raspberries to counteract the sweetness of the slice, maybe swapping in brown rice syrup for the honey too. I use quinoa flakes for a 100% gluten-free slice, however if you tolerate oats by all means use them. I'm thinking buckwheat flour or quinoa flour would also work as great substitutes for the brown rice flour if that's what you've got.
MAKES 15 SQUARES
ingredients
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2 cups (200g) quinoa flakes
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½ cup (70g) fine brown rice flour
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½ cup (45g) Shredded Coconut
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2 teaspoons ground cinnamon
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1 teaspoon gluten-free baking powder
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a good pinch fine sea salt
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⅓ cup (80ml) Coconut Oil
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½ cup (125ml) runny honey (or your preferred liquid sweetener)
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⅓ cup (65g) Coconut Sugar
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2 large free-range eggs (or vegan alternative)
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the finely grated zest 1 lemon
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1 cup (125g) blueberries, fresh or locally grown frozen ones
method
- Step 1 :Preheat oven to 160C/ 320F. Grease or line a 28 x 18cm slice tin with baking paper, extending up and over the sides by a centimetre or two.
- Step 2 :Combine dry ingredients in a large bowl, mixing well to combine. Heat coconut oil, runny honey and sugar in a small saucepan over medium heat, stirring until melted.
- Step 3 :Pour into dry ingredients and mix until just combined. Add eggs and zest and mix well.
- Step 4 :Fold through blueberries at the last second then transfer mixture to the slice tin, pressing down with the back of a spoon to even it out. Bake for 20-25 minutes or until golden around the edges and firm to the touch in the centre.
- Step 5 :Remove from the oven and set aside to cool before slicing. Will store airtight for 2-3 days, or in the fridge for longer.
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