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)


  1. 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.
  2. Let cool and then combine with cashews, almonds, coconut, linseed and cranberries.
  3. Add all remaining ingredients and press into a backing tray dressed with parchment paper.
  4. Bake for 25-30 min and let cool before cutting into triangles.
  5. Dip into a chocolate couverture and let dry.

Nutritional Information

Total Calories: 4066 | Total Carbs: 417 g | Total Fat: 244 g | Total Protein: 117 g | Total Sodium: 1568 g | Total Sugar: 143 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.