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coconut and puffed amaranth muesli squares

Coconut and Puffed Amaranth Muesli Squares


  • 1/2 cup (50g) quinoa flakes
  • 2 cups (60g) puffed amaranth
  • 1/3 cup (50g) rice flour
  • 1/2 desiccated coconut
  • 1/2 cup sultanas
  • 1 1/2 cups dried apple (or any dried fruit you like)
  • 1/4 cup pepitas
  • 1/2 cup coconut oil
  • 2 eggs
  • 3/4 cup maple syrup


  • Pre-heat oven to 160 degrees C (325 degrees F). Line a 20cm x 30cm slice tin with non-stick paper. Place the quinoa flakes, puffed amaranth, rice flour, coconut, sultanas, apple and pepitas in a large bowl and mix to combine. Whisk together the coconut oil, eggs and maple; add to the puffed amaranth mixture and stir until well combined
  • Spoon mixture into the prepared tin and use the back of the spoon to smooth the surface. Bake for 40 minutes or until golden brown and set. Cool in tin for 15 minutes, transfer to the fridge and chill until firm. Slice into squares and serve


Will keep in the fridge for a week. Or they freeze really well. Puffed amaranth is available from health food stores
Adapted from Donna Hay Magazine - Kids issue 11, 2014