This moist, grain and gluten-free treat is so easy to make and really delicious. It’s one of my kids favourite after school or weekend snacks, hot out of the oven – yum!
This is a wonderful, protein and nutrient rich sweet treat. I like to try to have a fair bit of variety in my families diet to really extend the nutrients they are consuming and often include naturally gluten-free foods, especially baked goods. My baked treats are always wheat-free (more about why we do our very best to avoid wheat HERE)
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
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- 125 g walnuts or pecan nuts (1 cup) chopped
- 20 g butter -melted
- 2 tbsp rice malt syrup, honey or maple syrup
- 50 g rolled / flaked quinoa (½ cup)
- 1 tsp ground cinnamon
- Pinch sea salt
- 50 g butter -melted
- 85 g rice malt syrup, honey or maple syrup (¼ cup)
- 1 free-range or organic egg/s
- 150 g almond meal (1½ cups)
- 2 tbsp true arrowroot flour
- 20 g desiccated coconut (¼ cup)
- 1 tsp vanilla -powder, extract or essence
- 1 tsp baking powder
- Preheat the oven to 180℃/350°F (fan-forced).
- Start with the streusel. In a small bowl, mix the butter and sweetener until combined. Add the dry ingredients and mix to combine.
- Now for the batter. In a mixing bowl mix the butter, sweetener and egg until well combined. Add the almond meal, arrowroot, coconut, vanilla and baking powder and mix until well combined.
- Line a small loaf tin with baking paper and scrape half of the thick batter into the tin.
- Top with approx. ½ of the streusel mix (use damp hands to spread the sticky mixture across). Then place the rest of the batter on top and finish with the remaining streusel.
- Bake for 30-40 minutes (watch during cooking as with top heating ovens, you may need to cover with foil if the topping is browning too fast).
- Start with the streusel. Pulse the nuts to chop using the turbo button 3-4 times and set aside.
- Melt the butter, 1 minute, temp 90, speed 4.
- Add the sweetener and mix, 10 seconds, speed 4.
- Add the quinoa flakes, sea salt, cinnamon and nuts, and mix to combine, reverse, 10 seconds, speed 4.
- Set aside.
- Without washing the bowl, melt the butter 1 minute, temp 90, speed 4.
- Add the sweetener and egg and mix 30 seconds, speed 4.
- Add the rest of the ingredients and mix 20 seconds, speed 4.
- Go to step 4 above.
- Store in an airtight container in the fridge or freezer.