Apple and Ginger Breakfast Bars

Preparation info

  • Difficulty


  • Makes


Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About


  • 150 ml/¼ pint/ cup clear honey
  • 40 g/ oz/3 tbsp butter
  • 45 ml/3 tbsp demerara (raw) sugar
  • 2 small or 1 large eating apple, peeled and grated
  • 30 ml/2 tbsp puffed quinoa
  • 30 ml/2 tbsp ground flaxseeds (linseeds)
  • 30 ml/2 tbsp roughly chopped hazelnuts
  • 2.5 ml/½ tsp ground cloves
  • 5 ml/1 tsp mixed (apple pie) spice
  • 10 ml/2 tsp ground ginger


  1. Heat the oven to 180°C/350°F/Gas 4. Grease a 18 cm/7 in square baking tin (pan), and line with baking parchment.
  2. In a large pan over low heat, heat the honey, butter and sugar, stirring, until the sugar has dissolved, and you have a thin syrup.
  3. Remove the pan from the heat and stir in the remaining ingredients, until thoroughly combined. Transfer to the prepared tin and spread evenly into the edges with the back of a fork.
  4. Bake for 30-35 minutes until crisp at the edges. Score into eight bars with a sharp knife while still warm, but leave in the tin until totally cool. Wrap each one in clear film (plastic wrap) and store in an airtight container.

Nutritional Information: Gluten Free Energy 174kcal/731kJ; Protein 2g; Carbohydrate 26g, of which sugars 22g; Fat 8g, of which saturates 2g; Cholesterol 10mg; Calcium 16mg; Fibre 1g; Sodium 35mg.