225g quinoa flakes
70g buckwheat flour
45g almond meal
50g raw cacao nibs
1 tablespoon black chia seeds
185g rice malt syrup
80ml coconut oil, melted
100g apple sauce
2 eggs, lightly whisked
1 teaspoon vanilla extract
125g fresh raspberries or frozen raspberries, plus extra, to decorate
45g organie dark chocolate, melted
Raw cacao nibs, extra, to decorate
Preheat the oven to 180C/160C fan forced. Grease the base and sides of a slice pan and line with baking paper.
Place the quinoa flakes, buckwheat flour, almond meal, cacao nibs and chia seeds in a large bowl. Stir to combine and make a well in the centre.
Combine the rice malt syrup and coconut oil in a heatproof bowl. Microwave on High for 30 seconds or until smooth. Add the apple sauce, eggs, vanilla extract and rice malt syrup mixture to the flour well. Stir to combine. Gently fold through the raspberries. Spoon into prepared pan. Smooth the surface. Bake for 30 minutes or until browned and firm to touch. Allow to cool in pan completely.
Use a sharp knife to cut into 15 pieces. Drizzle with the melted chocolate. Set aside to set. Decorate with the extra raspberries and extra cacao nibs, if using.