1/6 cup whole grain quinoa
1/3 cup quinoa flakes
1 cup popped sorghum
Dash salt
1/3 cup maple syrup
1 tbs canola oil
Preheat oven to 325 F. Using a coffee grinder, grind the whole grain quinoa to a fine powder (alternatively, you could try using quinoa flour). Mix the powder with the flakes and spread them out in a thin layer on a baking sheet. Bake for 10 minutes, take out the pan and stir the mix then out it back in for about another 8 minutes or until lightly toasted. (Thanks to Amanda, author of Baby B's FPIES Test Kitchen for the flake roasting tips). Let cool a few minutes then dump in to a bowl. Add the popped sorghum and salt and mix. Add the maple syrup and oil then mix until everything is equally sticky. Coat a small pan with oil (I use a small glass Tupperware) then press in the mixture tightly. Cover and refrigerate until solid, a couple of hours. Cut in to bars and serve.
