- 1 Heat oven to 160*C. Line a baking tray with baking paper; set aside.
- 2 In a food processor combine quinoa flakes, pecans, cashews, agave nectar, almond butter, figs, flax seeds, canola oil, lemon zest and ginger; pulse until coarsely chopped. Add blueberries and coconut; pulse until incorporated.
- 3 Pour mixture into a large bowl and stir well. Form into 12 bars or rounds, 2cm thick. Bake on prepared baking sheet for 25 minutes, until edges are browned. Let cool completely before serving.