These are perfect for pre or post workouts as a healthy snack on the go! As quinoa is a slow-release carb it releases energy at a slower rate and keeps you feeling satisfied for longer. It is also packed full of protein. These truffles are an ideal guilt-free snack that tastes delicious!

Ingredients 50g ground almonds 50g of coconut flour (any flour will work) 80g Uncooked pearl Quinola 2 eggs 6 pieces of chicken (use a mix of drumsticks and thighs), skin on Sea salt and black pepper 1 teaspoon Spice Mix 1 teaspoon Cayenne pepper 3 teaspoons of smoked paprika ½ teaspoon thyme ½ teaspoon of mixed spice 1 teaspoon of ground cumin 1 teaspoon of sea salt Method Mix the ground almonds, Quinola, coconut flour, paprika, cayenne pepper, mixed spice, cumin, sea salt, thyme and black pepper together in a large bowl. Beat the 2 eggs in a separate bowl,...

Ingredients 2 Limes200ml carton coconut creamSmall punnet of fresh blueberriesLarge handful of cooked pearl quinoa from Quinola140g sugar284ml double cream MethodZest and juice the limes and heat in a pan with the sugar. Once the sugar dissolves add the blueberries and simmer for about 2 minutes until the skins start to splitPour into a bowl and mix in the coconut cream.Leave to cool.Whip the cream, then stir in the coconut and lime mixture and quinoa.Freeze for an hour, whisk, then freeze again for a further hour before a final whisk.Transfer to a covered container and freeze until solid. Enjoy!

Ingredients 1 ½ cups quinoa flakes 180g (about 20) dried figs, diced 3 tbsp of honey 1 ½ cups peanut butter Method Blend figs, peanut butter and honey with a dash of water until a dough.Add quinoa flakes and spread evenly in baking pan.Bake in preheated oven at 180°c (gas mark 4) for 30 minutes.Chop into bars when cool.