Although it's getting slightly warmer and the days are getting longer, I still find myself craving wintery comfort foods and this apple, almond and quinoa bake hits the spot. It is full of protein and slow releasing carbs and is gluten-free and dairy-free! Enjoy it with homemade blackberry and blueberry compôte and Arla Skyr or Greek yoghurt (as pictured) or with fresh berries for breakfast or as an after dinner sweet treat.
INGREDIENTS - Makes 20 squares
92kcal, 3g protein, 3g fat, 3g carbs
140g uncooked quinoa (I like British Quinoa Company)
1 tsp cinnamon ground
4 apples - grated
4 eggs - beaten
450ml almond milk (I like Rude Health)
60ml maple syrup
50g flaked almonds
Preheat oven to 180c/ 350f/ Gas mark 4
Line and grease a 20cm x 15cm tin.
Mix together the quinoa and spices.
Beat the eggs, almond milk and maple syrup together and pour into the quinoa.
Add the grated apple and ¾ of the flaked almonds and mix well.
Pour into the prepared tin and sprinkle over the remaining almonds.
Bake for about 1 hour or until the mixture is set but not completely dry.
Cool before cutting into slices.
Store in the fridge and warm before eating.