Calories: 277
Fat (of which saturated fat): 13 g (2.5 g)
Carbohydrate (of which sugar): 21 g (10 g)
Salt: 0.3 g
makes 12
sunflower oil, for greasing
3/4 cup gluten-free all-purpose flour
1 1/8 teaspoons gluten-free baking powder
1/8 teaspoon salt
1/2 cup quinoa flakes
3 1/2 cups puffed rice
1/2 cup slivered almonds
1 1/2 cups blueberries
1/3 cup plus 1 tablespoon dairy-free soy spread
1/3 cup plus 1 tablespoon honey
1 egg, beaten
Preheat the oven to 350°F. Grease an 11 x 7-inch rectangular baking pan and line the bottom with nonstick parchment paper.
Sift the flour, baking powder, and salt into a mixing bowl, add the quinoa, puffed rice, almonds, and blueberries, and mix together. Place the soy spread and honey in a saucepan and heat gently until just melted, then stir evenly into the dry ingredients with the egg.
Spread the batter into the prepared pan, smoothing with a spatula. Bake in the oven for 25–30 minutes, until golden brown and firm.
Let cool in the pan for 15 minutes, then cut into 12 bars. Transfer to a wire rack to continue cooling.