This recipe is a tasty and effective twist on traditional flapjacks. It uses quinoa flakes, which are firmer and more substantial than rolled oats, but still have a delicious gooey sweetness when cooked. These flapjacks are full of slow-release carbohydrates, and so are great for mid-morning snacks and in children’s lunch boxes.
Replace the golden (light corn) syrup with honey, and use alternative fruit and nuts if you prefer.
Nutritional Information: Gluten free Energy 255kcal/1064kJ; Protein 3g; Carbohydrate 26g, of which sugars 15g; Fat 16g, of which saturates 8g; Cholesterol 30mg; Calcium 35mg; Fibre 2g; Sodium 103mg.
© 2013 All rights reserved. Published by Anness.