Ingredients

• 160 g cooked quinoa — cooled
• 40 g unflavoured or mild vanilla whey or plant protein powder — powdered
• 120 ml unsweetened soy milk — room temperature
• 30 g smooth peanut butter — unsalted if possible
• 15 g maple syrup — liquid
• 6 g unsweetened cocoa powder — sifted
• 2 g matcha powder — sifted
• 8 g chia seeds — whole optional

Instructions

1. Preheat the oven to 170°C and line a small loaf tin or square baking dish (about 12 x 12 cm) with baking paper.
2. In a medium bowl, whisk the soy milk, peanut butter, and maple syrup until smooth and well combined.
3. In a separate bowl, mix the cooked quinoa, protein powder, cocoa powder, matcha powder, and chia seeds (if using) until the powders are evenly distributed.
4. Pour the wet mixture over the quinoa mixture and stir thoroughly until a thick, spoonable batter forms and all quinoa is coated.
5. Spread the batter evenly into the lined tin, pressing it down gently with the back of a spoon to create a flat surface.
6. Bake for 12–15 minutes until just set and slightly firm to the touch, then remove from the oven and let cool completely in the tin.
7. Once cool, lift out using the baking paper and slice into 4 small squares; serve 2 squares per snack portion.