Popping in to give you lovely lot a bonus recipe to celebrate this Easter break. I present you Gluten Free Chocolate Quinoa Nests. Think a healthier version of chocolate rice crispy cakes. Because what better way to celebrate a few extra days off than with chocolate? I’ve loaded these up with pumpkin seeds, sesame seeds and a little coconut oil. Meaning these little bites of awesomeness have the added punch of amino acids, protein, magnesium and omega 3’s! Hip hip hooray for Easter ey?!
This was my first time using quinoa flakes and I just love their versatility. They work so well in these gluten free Chocolate Quinoa Nests and I know I’ll be hitting up porridge with them tomorrow. I get these flakes and a lot of my other cupboard essentials from Healthy Supplies. They have a fantastic range of stock, in small quantities and also in bulk, at really reasonable prices. They also offer pretty darn speedy delivery! This makes re-stocking our kitchen so much easier, and I get to avoid the crowds at the supermarket.
Do you have plans this Easter break? Will you be cooking anything special? Do let me know in the comments below. Don’t forget you can follow me on Facebook, Pinterest and Instagram! Tag @roughmeasures if you make anything from my recipe archives!
Chocolate Quinoa Nests
A gluten free Easter (or all year round) treat!
You will need about 6 normal sized cake cases or 12 mini ones.
- 250 g dairy free dark chocolate
- 1 tbsp coconut oil
- 2 tbsp almond butter optional
- 1 cup quinoa flakes
- 1/4 cup (30 grams) sesame seeds
- 1/4 cup (30 grams) pumpkin seeds
Bring about an inch of water to a simmer in your saucepan. Set a heatproof bowl in the mouth of the pan, making sure the water doesn't touch the bottom of the bowl.
Add the chocolate and coconut oil.
Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, stir in the almond butter if using.
Remove from the heat once all the chocolate has melted.
Stir in the quinoa flakes, pumpkin seeds and sesame seeds.
Divide mixture evenly into cake cases.
Push an almond or a few goji berries into the top of each one.
Chill in the fridge for 2 hours.
These are super easy to make and only take 10 minutes plus chill time.
Disclaimer – I was sent a selection of products from Healthy Supplies to feature in this post. I was not paid to write a positive review and as always, all opinions are my own. Thank you for supporting Rough Measures and it’s partners!