Apple and Ginger Breakfast Bars from The Quinoa Cookbook by Penny Doyle

Ingredients

• 30 ml/2 tbsp puffed quinoa
• 2 small or 1 large eating apple, peeled and grated
• 30 ml/2 tbsp roughly chopped hazelnuts
• 30 ml/2 tbsp ground flaxseeds (linseeds)
• 150 ml/¼ pint/⅔ cup clear honey
• 45 ml/3 tbsp demerara (raw) sugar
• 40 g/1½ oz/3 tbsp butter
• 5 ml/1 tsp mixed (apple pie) spice
• 2.5 ml/½ tsp ground cloves
• 10 ml/2 tsp ground ginger