Try these fluffy quinoa flapjacks
These fluffy, satisfying flapjacks won't send you into a brunch coma. And it’s a lovely plant-based way to start your day.
INGREDIENTS:
- Flour: 240 g
- Woolworths Free Range Eggs: 2
- Sugar: 2 tablespoons
- Butter: 1 ½ teaspoons, melted
- Baking powder: 4 teaspoons
- Salt: 1/3 teaspoon
- Milk: 1 cup
- White quinoa: 1 cup, cooked
- Strawberries: 6, sliced
- Woolworths Carb Clever™ Almond & Seed Bar
- Honey, to drizzle
- Zest of 1 lime
METHOD:
- Beat the eggs and gradually add the sugar.
- Add half of the milk and the butter to the egg mixture and stir well.
- Sift the flour, baking powder and salt together and add to the egg mixture.
- Gradually stir in the remaining milk to form a smooth mixture.
- Fold in the cooked quinoa.
- Drop a spoonful of batter onto a greased heavy-bottom frying pan.
- Turn the flapjack once the top is full of air bubbles and bake on the other side. Repeat using up the remaining batter.
- Stack the flapjacks on top of each other and top with strawberries and the broken-up seed bar.
- Drizzle with some honey and lime zest.