Last updated: Tuesday November 13th 2018
140g rolled oats
185g cooked Andean Sol Organic Royal Quinoa
1 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
30g finely chopped walnuts
2 medium bananas, mashed
2 flax eggs
2 Tbsp nut butter
juice of 1/2 lemon
1 tsp vanilla extract
2 chopped green apples
Preheat oven to 200°C and line a 9×9 or equivalent pan with parchment.
In a large bowl, combine the oats, quinoa, baking powder, cinnamon, salt, sugar, and walnuts.
In a small bowl, mix together the bananas, flax eggs, nut butter, lemon juice and vanilla until well incorporated.
fold the wet ingredients into the dry, mixing until just combined. Add the apples and stir together.
Press into prepared pan and bake for 25-30 min.
Allow to cool before slicing, and store on counter or in refrigerator for up to 5 days.