I promise you this recipe is easier than trying to pronounce the word quinoa correctly (is it ‘keen-wa‘, ‘qui noa’, ‘key noa’!?!). It’s super squidgy; that’ll be the banana, lovely and sweet; courtesy of the honey and dates and packed with heaps of complete protein; thanks to the quinoa, making it pretty darn perfect in terms of fitness refuel. You don’t need the dark chocolate puffed quinoa on top, but if you can find it by golly it’s nice!
What’s In It?
- 200g Oats
- 200g Unsalted Butter
- 100ml Honey (plus extra to drizzle)
- 50 g Quinoa
- 50g Chopped Dates
- 1 Banana
- 1 Cinnamon Stick
- 10g Dark Chocolate Puffed Quinoa
How Do I Make It?
Cook the quinoa as per packet instructions (I used 150ml of water for 5og of quinoa) and pop the cinnamon stick in with it.
In a separate saucepan melt the butter along with the honey and chopped dates.
Mash the banana with the back of a fork and then stir this into the butter mixture.
Remove from the heat and stir in the cooked quinoa and oats.
Spoon into the squares of an individual brownie tin and bake for 25 minutes at 160ºC.
Leave in the tin to cool then remove and place on a cooling rack.
Drizzle with honey and scatter with the dark chocolate puffed quinoa balls.
Makes 8 squares.
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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