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Coconut, quinoa and pepita slice

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  • Makes26
  • Cook time40 minute
  • Prep time10 minute, + cooling time
Coconut, quinoa and pepita slice

This coconut, quinoa and pepita slice recipe makes for the ultimate snack or afternoon tea treat. It's packed with crunchy goodness and familiar flavours.

Ingredients

  • 1 1/4 cups (200g) plain wholemeal flour
  • 1/2 cup (100g) pepitas (pumpkin seeds)
  • 3/4 cup (65g) rolled oats
  • 1/2 cup (100g) quinoa flakes
  • 1 cup (220g) firmly-packed brown sugar
  • 1/2 cup (40g) shredded coconut
  • 150g butter, chopped
  • 2 tbs maple syrup
  • 1/2 tsp bicarbonate of soda
  • 2 tbs boiling water
  • 70g white chocolate melts, melted

Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.

Method

  1. Step 1

    Preheat oven to 180°C. Grease and line a 3cm-deep, 20cm x 30cm (base measurement) lamington pan with baking paper, allowing 2cm of paper to overhang at long ends.

  2. Step 2

    Combine the flour, pepitas, oats, quinoa flakes, sugar and coconut in a large heatproof bowl. Make a well in the centre.

  3. Step 3

    Place the butter and syrup in a saucepan over low heat. Cook, stirring occasionally, for 8-10 mins or until melted and smooth. Remove from heat. Combine the bicarbonate of soda and boiling water in a jug. Pour into the bicarbonate of soda mixture and stir to combine. Pour into the well in the flour mixture and stir to combine.

  4. Step 4

    Spoon the mixture into the prepared pan and use the back of a spoon to press the mixture evenly into pan. Bake for 25-30 mins or until golden. Cool in the pan. Cut into squares and drizzle with white chocolate. Refrigerate until chocolate is set and serve.

Now get cooking

Looking for a sweet treat that you can gift to your loved ones? This coconut, quinoa and pepita slice recipe is just the thing you need. The coconut, butter and maple syrup make these delectably chewy slices taste similar to the old fashioned Anzac cookie, while the pepitas and quinoa add some crunch and goodness to each slice so you can feel great about including it to your or your child's lunchbox. And definitely do not skimp on drizzling the slices with white chocolate to turn up the decadence. These are chock-full of energising ingredients that help keep you feeling satisfied for longer, making it a perfect midday snack at home or when you're on-the-go! Take less than an hour to make it ahead on a Sunday afternoon and enjoy it for the rest of the week. It’s a recipe you’ll go back to time and time again.

Coconut, quinoa and pepita slice

Coconut, quinoa and pepita slice
  • Makes26
  • Cook time40 minute
  • Prep time10 minute, + cooling time
Ingredients
  • 1 1/4 cups (200g) plain wholemeal flour
  • 1/2 cup (100g) pepitas (pumpkin seeds)
  • 3/4 cup (65g) rolled oats
  • 1/2 cup (100g) quinoa flakes
  • 1 cup (220g) firmly-packed brown sugar
  • 1/2 cup (40g) shredded coconut
  • 150g butter, chopped
  • 2 tbs maple syrup
  • 1/2 tsp bicarbonate of soda
  • 2 tbs boiling water
  • 70g white chocolate melts, melted
Method

  1. Step 1

    Preheat oven to 180°C. Grease and line a 3cm-deep, 20cm x 30cm (base measurement) lamington pan with baking paper, allowing 2cm of paper to overhang at long ends.

  2. Step 2

    Combine the flour, pepitas, oats, quinoa flakes, sugar and coconut in a large heatproof bowl. Make a well in the centre.

  3. Step 3

    Place the butter and syrup in a saucepan over low heat. Cook, stirring occasionally, for 8-10 mins or until melted and smooth. Remove from heat. Combine the bicarbonate of soda and boiling water in a jug. Pour into the bicarbonate of soda mixture and stir to combine. Pour into the well in the flour mixture and stir to combine.

  4. Step 4

    Spoon the mixture into the prepared pan and use the back of a spoon to press the mixture evenly into pan. Bake for 25-30 mins or until golden. Cool in the pan. Cut into squares and drizzle with white chocolate. Refrigerate until chocolate is set and serve.