When I was a little girl my mom would make 'Nussecken' whenever our VW-campervan would hit the road for a weekend away. It must be one of those German hit recipes of the 80's because I have never seen them anywhere but at home and neither my Scottish counterpart nor Aussie are familiar with them.On my recent visit to homeland, I walked into this beautiful organic supermarket in Straubing and they sold a vegan version of my childhood snack and they tasted really nice! So I went on a baking quest to bring a revised version of Nussecken back to the table: Gluten free, plant-based with reduced/natural sugars, extra fibre and a longer shelf life.
Quinoa and Cashew Corners [Vegan, Gluten-Free]
- 1 cup quinoa (puffed)
- 1 cup cashews (chopped)
- 1 cup almonds (chopped)
- 2 cups oatmeal (ground)
- 1 cup cranberries (chopped)
- 1 cup desiccated coconut
- 1/2 cup linseed
- 8 tablespoons maple syrup
- 3 tablespoons coconut oil
- 3 tablespoons peanut butter
- 2 tablespoons water
- 1/2 teaspoon salt
- Chocolate couverture for dipping (optional)
- Soak quinoa overnight, wash, drain and pat dry with a paper towel. Pop* the quinoa and then quickly roast it with the oatmeal in a cast iron skillet.
- Let cool and then combine with cashews, almonds, coconut, linseed and cranberries.
- Add all remaining ingredients and press into a backing tray dressed with parchment paper.
- Bake for 25-30 min and let cool before cutting into triangles.
- Dip into a chocolate couverture and let dry.