1 cup nuts and seeds : activated almonds, pepitas, sunflower seeds — any combination will do
1 cup cooked Quinoa*
1⁄4 cup shredded coconut
1 tbs rice malt syrup
1 tbs tahini
1⁄2 tsp vanilla powder/extract/paste (optional)
3 cups fresh or frozen berries (or any other frozen fruit – I sometimes use peach and berry).
Yoghurt (preferably coconut yoghurt or banana nice-cream) to serve.
- Preheat the oven to 180°C/350°F. Using a food processer, roughly chop the nuts and seeds (they should be a little chunky). Add the quinoa, coconut, vanilla and and pulse a few times to combine, or stir in.
- Place mixture in a large bowl. Add the syrup and tahnin and stir.
- Arrange the berries in a baking dish, sprinkle with vanilla powder/extract and scatter the quinoa mixture over.
- Bake for 20-30 minutes on 180 degrees until golden. Serve warm with yoghurt.
*Any leftover quinoa is great with some almond milk, rice malt syrup and cinnamon. Zap in the microwave for 90 seconds for a quick, warming porridge or see my rice porridge recipe.