Prep 00:10 Cook 00:10 Makes 10 Source 28bysamwood.com
Place quinoa, coconut, almonds and seeds onto a lightly greased baking tray and toast for 5 minutes, stirring mid-way.
Pour toasted mix into a large bowl and stir through goji berries.
In a medium saucepan, add rice malt syrup, salt and vanilla and bring to the boil (about 4-5 minutes until thick), stirring constantly. Your syrup should be thick and golden, but take care not to overcook as it will burn.
Pour hot syrup over dry mix and combine thoroughly.
Line a cookie sheet pan or cake/bread tin with greaseproof paper, or lightly coat in coconut oil.
Transfer mixture and press firmly until flat (grease your hands with coconut oil to prevent sticking).
Pop in the fridge to set first, then remove before slicing. Once at room temperature, cut into 8-10 bars. Store in an airtight container or wrap individually in glad wrap to take on the bike or for when you’re on the go. *For nut free, please add an extra half a cup of pepitas and/or sunflower seeds in place of almonds.
Energy 75.15kj Calories 17.93cal Protein 0g Fibre 0g Fat 2.0g Saturated Fat 1.85g Carbs 0.07g Sugar