This is a lovely little slice to make when you have friends popping in for a cuppa and chat. Chewy and sweet, I love it with a milky mug of earl grey. Add nuts and seeds to make this into a delicious muesli bar slice.
1/2 cup plain gluten free flour
2 cups quinoa flakes
2 tablespoons chia seeds
1 teaspoon vanilla powder
1 teaspoon cinnamon powder
1 cup rice malt syrup
1/2 teaspoon baking soda
2 tablespoons boiling water
1 cup mixed raw nuts and seeds
Preheat oven to 180 degrees and line a 20cm x 20cm slice tin with baking paper.
Combine flour, quinoa flakes, chia seeds, vanilla and cinnamon powder (and optional nuts and seeds, if using them) in a large bowl and make a well in the centre.
In a small saucepan melt the butter and rice malt syrup on medium heat. Remove from heat once melted. Combine the baking soda and boiling water in a cup, mix well and pour into the saucepan with butter and rice malt syrup. Add this mixture to the well in the dry ingredients. Stir to combine.
Transfer to the prepared slice tin. Using the back of a spoon press down and smooth the slice so it is evenly distributed in the tin.
Bake for 25 to 30 minutes or until golden brown. Once cooled cut into desired size and Store in an airtight container for a week.