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  • 2 cups rolled oats
  • 1 cup quinoa flakes
  • 2 eggs
  • 1 1/2 cups organic coconut oil
  • 8 pitted dates (soak in water beforehand for best results)
  • 2 tlbsp hemps seeds
  • 2 tlbsp chia seeds
  • 2 tlbsp pumpkin seeds
  • 1 tlbsp sunflower seeds
  • 2 tlbsp goji berries
  • 4 tlbsp rice malt syrup (or agave/organic honey/maple syrup)

Foodie Facts

Try our goji berries or organic incaberries for an antioxidant hit.


– Preheat oven to 160 degrees C

– Combine oats, quinoa flakes, chia, hemp, sunflower and pumpkin seeds in a large mixing bowl.

– Roughly chop goji berries and add to mixing bowl

– Give the eggs and dates a quick whiz in the blender, until dates are finely chopped. Add to mixing bowl.

– Melt coconut oil and rice malt syrup over low heat. (I just scrape the oil from the jar with a knife and then measure in cup).

– Once the coconut oil and rice malt syrup is completely melted, add to the mixing bowl and combine well.

– Pat ingredients onto a baking tray, level top with a spatula

– Cook in oven for 15 to 20 minutes, or until it just turns a light golden brown.

– Cool for 15 minutes

– Slice and store in airtight container in the fridge

– Mmmmm, delicious…..

Thank you to the talented Melinda Cook for this yummy recipe.