Quinoa flakes. There is something you don’t see everyday. That’s them sprinkled about in the photo above.
When I spotted a box at my local health food store I immediately popped them into my shopping basket. I just can’t resist cooking with a new and exciting ingredient.
The box sat patiently in my pantry for almost a month before I worked up the courage (and found the time) to give them a burl. The instructions on the box say to make the flakes into a breakfast porridge, but that’s far too obvious. There is also a choc-chip cookie recipe on the back which sounds pretty good, but I like to make up my own recipes.
I have been wanting to make my own muesli slice for a while now. I love the endless possibilities for flavours, however, that’s been the problem for my procrastination – there’s too many options! As with many of my recipes, my pantry solved my problem for me.
After pottering around my pantry and fridge for a few minutes I discovered an almost empty jar of peanut butter, some leftover dried apricots and a few dregs at the bottom of a tahini jar. Ah, ha! A flavour combination was born.
I really believe in loving food, not wasting it, so making a frugal and tasty snack like this is really satisfying for me. All I have to do now is work out how to use up the rest of the quinoa flakes. Perhaps I’ll try the boring porridge after all.
What do you like to make with leftover bits and bobs in the fridge or pantry?
This recipe content is proudly sponsored by Vitasoy.
Sticky quinoa and peanut muesli squares recipe
makes approximately 15 bite size squares
75g (3/4 cup) rolled oats
75g (3/4 cup) quinoa flakes*
75g (1/2 cup) dried apricots, roughly chopped
75g (1/2 cup) roasted peanuts, roughly chopped
15g unsalted butter
125ml (1/2 cup) honey
2 tablespoons peanut butter (smooth or crunchy)
1 tablespoon tahini
60ml (1/4 cup) soy milk**
1. Place the oats, quinoa flakes, dried apricots and peanuts into a large mixing bowl and set aside.
2. Melt the butter in a small saucepan over medium heat then add the honey and stir to combine. Add the peanut butter, tahini and soy milk and whisk thoroughly. Bring to the boil, stirring constantly. Pour over the dry ingredients and mix well.
3. Line a slice pan or shallow cake tin with enough baking paper to cover the bottom and hang over the sides. Press the muesli mixture into the tin and cover with the baking paper (see second picture above for reference). Press down firmly. It’s best to use another tin the same size to press down evenly, but just do the best you can with your hands or whatever you have on hand (a tin of tomatoes rolled firmly over the surface works well).
4. Refrigerate for at least one hour. You can slice into small squares and serve right away, but the squares will hold together even better if you slice and layer in between baking paper on a plate, then refrigerate again for at least another hour.
*Available at health food stores or the health section of the supermarket. See first picture above for a visual reference.
**I used Vitasoy Original.