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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

1 tbsp Steenbergs Organic pumpkin pie spice

4 apples - grated

4 eggs - beaten

450ml almond milk (I like Rude Health)

60ml maple syrup

50g flaked almonds


  1. Preheat oven to 180c/ 350f/ Gas mark 4

  2. Line and grease a 20cm x 15cm tin.

  3. Mix together the quinoa and spices.

  4. Beat the eggs, almond milk and maple syrup together and pour into the quinoa.

  5. Add the grated apple and ¾ of the flaked almonds and mix well.

  6. Pour into the prepared tin and sprinkle over the remaining almonds.

  7. Bake for about 1 hour or until the mixture is set but not completely dry.

  8. Cool before cutting into slices.

  9. Store in the fridge and warm before eating.

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