1½ cups quinoa flakes
½ cup gluten free oats
⅓ cup dried cranberries
⅓ cup pumpkin seeds
¼ cup flaked almonds
½ teaspoon cinnamon
¼ cup coconut oil
⅓ cup maple syrup
dash organic vanilla extract
a good pinch of sea salt

Preheat oven to 150C/300F.
Line a tin with baking paper, extending a little over the sides.
Place all dry ingredients into a large bowl and mix together.
Place the coconut oil, maple syrup, vanilla and salt into a small saucepan and warm over a gentle heat until liquid and combined.
Pour the liquid mixture over the dry ingredients and mix thoroughly until evenly coated.
Turn out into your lined baking tray, pressing down with the back of your spoon – ensure the mixture reaches the edges of the tin and is smooth on top.
Bake for approximately 40 minutes or until fragrant and golden all over.
Remove from the oven and cool, before gently breaking into pieces.
Store airtight for 4-5 days.