Name: Cranberry and lemon quinoa bars
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 1
Ingredients: 437.50 ml quinoa flakes; 187.50 ml plain flour; 90.00 gm firmly packed brown sugar; 125.00 ml chopped dried apricots; 4.00 gm baking powder; 3.75 gm ground cinnamon; 20.00 ml finely grated lemon rind; 250.00 ml dried cranberries; 100g butter, chopped; 235.95 gm honey; 84.98 gm milk; 2 eggs, lightly beaten

Cranberry and lemon quinoa bars

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Prep Time:
35 minutes

Cook Time:
20 minutes

Total Time:
55 minutes

Nutritious cranberry lemon quinoa slice fuels body and soul.

Ingredients:

437.50 ml quinoa flakes
187.50 ml plain flour
90.00 gm firmly packed brown sugar
125.00 ml chopped dried apricots
4.00 gm baking powder
3.75 gm ground cinnamon
20.00 ml finely grated lemon rind
250.00 ml dried cranberries
100g butter, chopped
235.95 gm honey
84.98 gm milk
2 eggs, lightly beaten

Instructions:

Preheat the oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan and line it with baking paper, leaving a 2cm overhang on the edges for easy removal.
In a large bowl, mix together quinoa, flour, sugar, dried apricot, baking powder, cinnamon, lemon zest, and cranberries.
In a saucepan over medium-low heat, melt butter with honey and milk, stirring until smooth. Incorporate mixture with quinoa, then add eggs and combine. Spread the mixture into the prepared pan, ensuring the top is smooth. Bake for 20 minutes until firm. Allow to cool before cutting into bars and serving.

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