Can you guess which is mine?
The quinoa slice was a hit at yesterday’s OK! Magazine Pink Ribbon Breakfast.
Everyone baked, scoffed, and more importantly donated money to the National Breast Cancer Foundation.
I baked a sugar-free gluten- free quinoa slice which is a recipe I adapted from Gwyneth Paltrow’s Bummer Bars.
Here’s what you’ll need:
1 1/2 cups of quinoa flakes
1/4 cup of LSA or Flaxseed flakes
Teaspoon of chia seeds
Pinch of sea salt
Pinch of cinnamon
Pinch of nutmeg
Teaspoon of crushed ginger
1/4 cup of olive oil (coconut oil could work also)
1/4 cup organic maple syrup
1/4 cup chopped apricots or dates
1/4 cup chopped pecans
Tip: Add shredded coconut if mixture is too moist
Combine in a bowl until mixture is moist.
Bake at 180 degrees for 25 minutes in a baking tray or roll into balls
Let cool and slice to desired size
Can you see mine? Hint: above the pink cupcakes.