Ingredients
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Sunflower Oil
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⅔ cup all-purpose Flour
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½ teaspoon Baking Powder
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½ cup Quinoa
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3⅔ cups puffed Rice
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½ cup slivered Almonds
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1½ cups Blueberries
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1 stick Butter
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⅓ cup plus 1 tablespoon Honey
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1 Egg
Directions
Honey gives cakes and baked goods a rich flavor and chewy texture. These portable snacks are ideal for packing ahead of a long journey.
Steps
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1
Done
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Preheat the oven to 350°F. Brush a shallow 11 x 7-inch baking pan with oil and line the bottom with parchment paper. |
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2
Done
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Mix together the flour and baking powder mixture, quinoa flakes, puffed rice, almonds, and blueberries in a bowl. |
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3
Done
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Heat the butter and honey in a saucepan over low heat until melted, then pour over the dry ingredients. Add the egg, and stir well. |
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4
Done
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Spoon the batter into the prepared pan and level with a spatula. Bake for 25–30 minutes, or until golden brown and firm. Let cool in the pan for 15 minutes, then cut into 12 bars and transfer to a wire rack to cool completely. |
