These crispy bites are delicious and packed full of goodness. The puffed quinoa is what provides the crunch and is a great grain. It is a complete protein, meaning that it contains all eight essential amino acids which helps with growth and repair of muscles. Quinoa is also a good source of calcium, magnesium and manganese. Being naturally high in fibre is another benefit of this versatile grain. The pumpkin seeds and flaxseeds in these bites pack a powerful punch of goodness. Pumpkin seeds are a rich source of magnesium, zinc and omega 3s, the healthy fats that a lot of western diets lack. These healthy fats help lower bad cholesterol and are anti-inflammatory, very important, especially for athletes! Flaxseeds are also a great vegan source of omega 3 and contain many vitamins and minerals.
Prep: 10 mins
Cooking: 20 mins
50g puffed quinoa
20g pumpkin seeds
1 tbsp ground flaxseeds
1 tbsp coconut oil
1 tbsp almond butter
1 tbsp maple syrup
3 pitted dates
100g (70% or higher) dark chocolate
Pre heat oven to 160 degrees.
Finely slice the dates. In a saucepan melt the coconut oil and almond butter.
In a large bowl add all the ingredients and mix well. Place the mixture in a baking tray to a depth of about 1cm. Bake in the oven for about 20 mins.
After baking allow to cool. Meanwhile melt the dark chocolate and then pour over the quinoa mixture and allow to set in the fridge. Break into pieces and enjoy!