Ingredients for about 16 squares
- 200g quinoa
- 150 g of oatmeal
- 125 g of cashew nuts
- 100 g almonds without skin
- 75 g of grated coconut
- 80 g of flaxseed
- 3 tablespoons of liquid honey
- 2 tbsp. Chocolate drops
- 4 tablespoons of maple syrup
- 1 pinch of salt
- 3 tablespoons peanut cream
- 3 tablespoons of coconut oil
- baking paper
Preparation, approx. 35 minutes (+ 60 minutes waiting time)
- Fry the quinoa and oatmeal in a frying pan over medium heat until golden brown, remove and allow to cool. Finely chop the cashews and almonds and place in a bowl with grated coconut and flaxseed. Mix well. Add quinoa and oatmeal.
- Simmer honey, maple syrup, 2 tablespoons water, 1 pinch of salt, peanut cream and coconut oil over medium heat until completely dissolved. Mix the liquid with the dry ingredients.
- Place mass in a square springform pan (24 x 24 cm) lined with baking paper, spread chocolate drops on top and press well, in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) approx Bake for a few minutes. Remove the mold from the oven and allow to cool. Remove the cake from the mold and cut into equal pieces.
Nutrition Info
16 pieces approx .: 260 kcal, 7g protein, 15g fat, 21g carbohydrates
