Blueberry, Lemon and Quinoa Slice
Ingredients: Makes about 15 slices
2 cups quinoa flakes
1/2 cup fine brown rice flour
1/2 cup shredded coconut
2 teaspoons ground cinnamon
1 teaspoon baking powder
a good pinch fine sea salt
1/3 cup virgin coconut oil
1/2-2/3 cup of runny honey
3 large eggs
The zest of one lemon (finely grated)
1 cup blueberries, fresh or frozen
Directions:
Preheat oven to 160C/320F. Grease or line a 28 x 18cm slice tin with baking paper, extending up and over the sides by a centimeter or two.
Combine dry ingredients in a large bowl and mix well.
Heat coconut oil and honey in a small saucepan over medium heat, stirring until melted. Pour into dry ingredients and mix until just combined.
Add eggs and zest and mix well. Fold in blueberries then transfer mixture to the slice tin, pressing down with the back of a spoon to even it out. Bake for 20-25 minutes or until golden around the edges and firm to the touch in the centre. Remove from the oven and set aside to cool before slicing. Will store airtight for 2-3 days, or in the fridge for longer.
Recipe adapted from My Darling Lemon Thyme.
