Quinoa Flapjacks
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 70g melted butter
- 60g honey
- 100g oats
- 25g puffed quinoa
- 50g mixed seeds
- 30g sugar
Method
- Preheat the oven to 180c fan and line an 8x8 inch baking dish with parchment.
- Add all the ingredients to a large bowl and mix well.
- For children under 5 years you will need to chop the seeds into smaller pieces.
- Transfer the mixed into the lined dish and press down with the back of a spoon to make it as compact as possible.
- Bake for 15 minutes.
- Once cooked, leave in the tin for at least 10 minutes to cool. This allows the flapjacks to harden as they will still be very soft when they come out of the oven.
- Cut into 16 pieces.