Method

You will need a 20x20cm cake tin (a loose bottom tin is recommended)

Preheat oven to 200°c/400°F/Gas Mark 6.

Rinse the quinoa in a fine mesh sieve under cold running water for about a minute. Transfer the quinoa to  a small saucepan with approx 300ml of water, bring to the boil, turn down to a medium high heat and cook for approx. 5 minutes. The quinoa will still be quite firm.

Drain the water away using the sieve and shake off as much excess water as possible.

Spread the quinoa out evenly onto a lined baking tray.

Roast the quinoa for approx. 20 mins. Check on the quinoa every 5 minutes, turning and moving the quinoa with a spoon. After 20-22 minutes the quinoa should be golden, dry and crunchy. Remove from the oven.

Turn the oven down to 120°c /248°F/ Gas mark1/4

Add the walnuts to a food processor and pulse 2-3 times, next add the roasted quinoa, desiccated coconut, coconut flour, orange zest, cinnamon, ginger, nutmeg and a good pinch of sea salt. Pulse again several times making sure everything is well incorporated.

Finally add the chopped cranberries, orange juice, vanilla extract and date syrup.

Pulse again until mixed thoroughly.

Line the bottom of a 20x20cm cake tin. Grease the sides with a little coconut oil.

Evenly distribute the mixture into the tin, smoothing down the top with the back of a spoon/spatula.

Bake in the oven (at 120°c /248°F/ Gas mark 1/4)  for 30 minutes.Then turn up the temperature to 200°c/400°F/Gas Mark 6 and continue to bake for a further 7-10 minutes. Watch carefully as the top may start to brown quickly especially after 5 minutes. Remove from the oven when golden brown.

Using a knife go around the edges of the tin to loosen the sides, then leave to cool for at least 30 minutes before removing the tin.

Cut into slices and leave to cool completely on a wire rack. Store in an airtight container for up to 7 days.

*The bars can also be made without a food processor, finely chop the walnuts, cranberries and coconut before mixing everything together by hand.

Look after yourself and your gut with these delicious, tasty bars. Packed with walnuts, quinoa, dried cranberries, orange zest and winter spices. No refined sugars and no added fats. Plant-based and gluten free, with an aroma and taste that is oh so Christmassy!

*All of our recipes are tested in the Against the Grain kitchen and oven. Baking times can vary, especially depending on your specific oven and its size. The times are an estimate only. Everyone’s kitchen tools are also a little different. Prep time may take longer or shorter than listed due to the type of equipment used*