"Quinola" with Berries & Almond Butter
- 2 peeled, cored & sliced cooking apples
- Juice of 1/2 lime (1 tbsp)
- 100g GF quinoa puffs
- 100g almond flakes
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- 2 tsp raw cacao powder
- 2-4 tsp organic maple syrup
- Unsweetened almond milk
- 5 defrosted blackberries
- 5 defrosted blueberries
- 3 defrosted raspberries
- 1 tbsp almond/hazelnut butter
- 1 tbsp coconut cream
Serving size 40g, though some may want more
Makes approx. 260g
Preheat oven 110oC
Bring the apple slices and lime juice with 3 tablespoons of filtered water to the boil and simmer, with the lid on until the apples are soft, but hold their shape.
When cooled down whizz in a food processor until it becomes smooth apple puree. Use 100g of this puree and the rest can be kept refrigerated for use in a smoothie, porridge topping or a snack with 3-4 almonds.
Meanwhile slowly melt the coconut oil and when cooled down. Add the cooled coconut oil, vanilla extract and maple syrup to the apple puree and whizz slowly until combined.
Mix the quinoa pops in a bowl with the cinnamon, raw cacao powder until combined. Add the apple puree mix and combine with the quinoa pop mix. Adjust the sweetness to your liking, another teaspoon or two if desired.
Spread out on a parchment-lined baking tray. Remember not to have any clumps in the 'quinola' mix as they will not cook properly.
Bake for 10 minutes in the preheated oven, remove from the oven and stir the "quinola" around and ensure no lumps. Bake for another 10 minutes and repeat the process until the "quinola" is baked. This usually takes about 40-50 minutes. Once cool the "quinola" should be crispy after 40 minutes. If not bake for 10 more minutes and leave to cool completely.
Remove from oven when ready and leave to cool down completely before storing in a mason jar or other sealable container.
Serve with the toppings above and enjoy.