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Quinoa, Teff & Almond Bake

Serves: 6 | Prep time: 15 minutes | Cooking time: 15 minutes | Cooking Skills: Simple

Quite often I find that the best recipes arrive through a mistake; this recipe is one of those. I decided to experiment with teff flour expecting to create a more biscuit-like texture, but in fact ended up with a super-fluffy result, so this recipe became a bake. The mixture can also be used for making muffins – perfect to put into your bag for a post-workout treat or an afternoon pick-me-up. They are also ridiculously healthy – with the whole grains as well as the omega fatty acids in the chia seeds – so your health halo can shine when you make these at home.

Recipe taken from my book Honestly Healthy Cleanse by Natasha Corrett 

Ingredients

80g quinoa
2 tbsp ground chiaseeds
6 tbsp cold water
130ml warm water
2 tbsp coconut oil
150g almond butter
100g coconut blossom syrup or agave syrup
1 tsp vanilla extract
150g teff flour
1 heaped tsp bicarbonate of soda
finely grated zest of 1 orange
30g cacao nibs
1 tsp orange-flower water
raw walnuts and almonds, roughly chopped, for the topping (optional)

    Instructions

    1. Preheat the oven to 180°C/gas mark 4. Line a baking dish with baking parchment, or line a
    2. 12-hole muffin tin with paper cases if you prefer.
    3. Cook the quinoa according to the packet instructions. Drain and leave to cool in a bowl.
    4. Soak the ground chia seeds in the measured cold water for 10 minutes until you get a thick gloopy texture.
    5. Put the warm water, coconut oil, almond butter, syrup, soaked chia seeds, vanilla and cooked quinoa into a blender and blend until fully mixed.
    6. Sift the teff flour and the bicarbonate of soda into a largish bowl and add the zest and cacao nibs.
    7. Now, stir in the wet mixture (from the blender) – it will be thick.
    8. Scoop the mixture into the prepared baking dish, keeping it about 3cm thick. Pop the tray into a preheated oven and bake for 12–15 minutes.
    9. The bake will be ready when a sharp knife inserted into the middle comes out clean.
    10. Lift the bake out of the dish, using the parchment to help you, and transfer to a wire rack.
    11. Sprinkle with the crushed nuts (if using) and drizzle with orange-flower water. Set aside to cool.

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    Comments

    Corinne:

    This recipe is amazing! The texture is SOOO good. I’ve made several variations with different nut butters and also substituting the orange zest/water for matcha, rose water or different herbal teas. Absolutely love it! x

    Feb 28, 2016

    Kasia:

    Delicious- better than expected;)

    Feb 25, 2016

    Hannah:

    Mmm, looks delicious! I have everything in my pantry for this, except agave syrup and teff flour. Could i substitute honey for agave syrup and coconut flour for teff? Hannah :)

    Feb 12, 2016

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