Monday 5 December 2016

Indy Power's Quinoa Crispy Treats

Indy Power

Published 14/05/2016 | 02:30

Crispy Quinoa treats
Crispy Quinoa treats
Step 1: whisk on medium heat.
Step 2: mix with quinoa pops.
Step 3: press into tin.
Indy Power. Photo: Patrick Bolger

Indulge your sweet tooth with a healthier option.

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Quinoa Crispy Treats

Anyone who's a fan of rice crispy treats will love these. They're the best treats and they couldn't be easier to make. The only challenge is waiting for them to set! Each one is loaded with healthy fats and protein so they're perfect for indulging your sweet tooth and nourishing your body in one go. The almond butter mixture is irresistible and makes these hard to beat, plus, kids will never know the difference...

Gluten-free, dairy-free and vegan. Makes 12-16

You will need

130g of almond butter

5 tbsp of coconut oil

4 tbsp of maple syrup

65g of quinoa pops

Handful of goji berries

Method

Add the almond butter, coconut oil and maple syrup to a saucepan on medium heat. Let it all melt together and then whisk it well.

In a large bowl, combine the quinoa pops and the almond butter mixture and mix well.

Line an 8-inch baking tin with parchment paper. Press the mixture very firmly into the baking tin, taking special care to make sure the edges and corners are pressed tightly.

Add the goji berries to your blender and blend on high until bitty. Sprinkle them over the top and then use the back of a spoon to press them into the mixture.

Pop the tin in the freezer for about an hour and then slice into squares. Store in the fridge.

Fool-proof fluffy quinoa

Being such a quinoa lover, it disappoints me when so many people say they don’t like it. More often than not it’s because it’s cooked incorrectly. When it’s good, it’s so good — fluffy, flavourful and light but so satisfying. The most important thing is that it must be cooked in stock. You can use chicken or vegetable. Cook it with a 2:1 ratio of stock to quinoa, on medium heat with the lid on. When all the liquid is absorbed, take it off the heat and let it steam with the lid on for a few more minutes, then fluff it with a fork. You’ll never look back.

Keen on quinoa

You can pick up the quinoa ‘pops’ mentioned in this recipe (I use a brand called Biofair) in all good health stores and online. Simply quinoa grains heated until they’re popped/puffed as is done with popcorn, they’re one of my favourite things to use in treats.

I’m a fiend for regular quinoa too — it’s an incredible wheat-free alternative to other grains. Even though it’s prepared like a grain, it’s actually a seed that sprouts into a vegetable like spinach or chard if it’s not harvested.

Quinoa is an amazing source of protein, containing all nine essential amino acids, so it’s a great way for vegans, vegetarians or anyone cutting down on meat to get protein in to their diet.

It’s also extremely high in fibre, containing almost twice as much as regular grains. It’s gluten-free too, so if you’re coeliac or avoiding gluten you don’t have to miss out. Plus, it has a low glycemic index value and is a good source of antioxidants and minerals such as magnesium, iron and zinc.

Indy loves…

I’ve always loved nice homeware but as I do so much food photography these days I’m now constantly on the lookout for pretty plates, pots and pans. I usually just pick up odd ones as I see them but Helen James’s latest Considered range for Dunnes Stores is too gorgeous to resist. There’s everything from beautiful copper pots to fabulous serving plates and marble boards. The only problem is deciding what to go for — this week I splurged on the prettiest set of speckled plates and now I’m lusting after the bowls to match...

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