Cakes

Quinoa, fennel seed and orange muesli slice

48

These gluten free, dairy free and sugar free muesli bars have been a hit with everyone that has tried them.

8
1 and half cups of quinoa flakes.
1/4 cup of almond meal
1/2 cup of currants soaked in boiling water to plump them up
1/2 cup slivered almonds
1 tbsp of fennel seeds
1 tbsp of orange rind finely grated, (make sure you don't get the white part because this has a bitter taste).
1/4 cup of rice syrup
1/4 cup extra virgin olive oil
Prepare a small square baking tin and line the base with baking paper Preheat the oven to 180 degrees celcius Drain the currants and place them in a large bowl Combine the rest of the ingredients together with the currants, it's a little sticky so I use my hands at this point. Once all the ingredients are well combined, place in the baking tin. Press the mixture down so it is nice and smooth on top Bake in the oven for 25-30mins or until golden Take out of the oven and let it cool for a couple of hours Once cooled cut into rectangles - you can serve straight away or store them in an airtight container. Enjoy!!
Nutritions

Calories
175

Sodium
22mg
0% DV

Fat
11g
17% DV

Protein
2g
5% DV

Carbs
18g
6% DV

Fiber
1g
5% DV
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These amazing little twist on Chicken Pot Pie with Biscuits is a quick, easy, creamy, delicious comfort food in a scrumptious little puff.

Get the full printable recipe here:


See the full directions on my site
Chicken Pot Pie with Biscuits is a quick, easy, creamy, delicious comfort food in a scrumptious little puff. It makes such a nice twist on the traditional method.