200g quinoa flakes
70g brown rice flour
45g shredded coconut
2tsp ground cinnamon
1tsp baking powder
pinch of salt
80ml coconut oil
125ml runny honey
3 large free-range eggs
finely grated zest of 1 lemon
125g blueberries (fresh or frozen)
Preheat oven to 160ºc. Combine the dry ingredients in a bowl, then heat the coconut oil and honey over a medium heat until melted. Pour into the dry ingredients and mix. Add the eggs and lemon zest to the mix. Then lastly fold in the blueberries. Transfer to a shallow tin (like for flapjacks) and press down to even out. Bake for 20-25mins, remove from oven, let cool and then cut in to slices. Yum!
Store for 3days in a container or last longer in the fridge.
Recipe came from Mydarlinglemonthyme
New to the Lil’ Beans shop from today, keeping on the food theme is BKD. BKD produce great biscuit decorating kits that kids adore – believe me! What’s not to love, make a mess decorating biscuits with edible bits and then you get to eat your art at the end. We have two kits on the shop, an alphabet one and a 3d dinosaur kit. We have an introductory discount on the kits for a week, enter ABC or DINO at checkout on either of the kits to receive 20% off.