2½ cups of quinoa flakes
1½ cups sultanas (organic if possible)
½ cup of agave nectar or maple syrup
1 apple, grated
150g of extra virgin coconut oil
1 cup of gluten free flour
2 eggs, lightly beaten
Pre-heat the oven to 160C and line a 25x25cm baking tin with baking paper.
In a medium saucepan, combine the agave nectar or maple syrup and coconut oil till melted.
Add the remaining ingredients and thoroughly combine, and then spread evenly into the baking tin.
Place in the oven for 20-30 minutes, leave to cool and cut into bars and serve.