An easy low-cal, gluten-free slice packed with the goodness of quinoa, raw cacao and studded with raspberries.
225g (2 1/4 cups) quinoa flakes
70g (1/2 cup) buckwheat flour
45g (1/3 cup) almond meal
50g raw cacao nibs
1 tbsp black chia seeds
185g (1/2 cup) rice malt syrup
80ml (1/3 cup) coconut oil, melted
100g (1/3 cup) Coles apple sauce
2 eggs, lightly whisked
1 tsp vanilla extract
125g fresh raspberries or frozen raspberries, plus extra, to decorate
45g no-added-sugar dark chocolate, melted (see notes)
Raw cacao nibs, extra, to decorate (optional)
Preheat the oven to 180C/160C fan forced. Grease the base and sides of a 16 x 26cm (base measurement) slice pan and line with baking paper, allowing the sides to overhang.
Place the quinoa flakes , buckwheat flour , almond meal , cacao nibs and chia seeds in a large bowl. Stir to combine and make a well in the centre.
Combine the rice malt syrup and coconut oil in a heatproof bowl. Microwave on High for 30 seconds or until smooth. Add the apple sauce , eggs , vanilla extract and rice malt syrup mixture to the flour well. Stir to combine. Gently fold through the raspberries . Spoon into prepared pan. Smooth the surface. Bake for 30 minutes or until browned and firm to touch. Allow to cool in pan completely.
Use a sharp knife to cut into 15 pieces. Drizzle with the melted chocolate . Set aside to set. Decorate with the extra raspberries and extra cacao nibs , if using.