125g butter, chopped
2 tablespoons golden syrup
1 cup gluten-free self-raising flour
1 cup quinoa flakes
1 cup desiccated coconut
1/2 cup flaked almonds
3/4 cup firmly packed brown sugar
2 tablespoons hot water
Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.
Place butter and golden syrup in a small saucepan over medium heat. Cook, stirring, for 3 to 4 minutes, or until melted.
Combine flour, quinoa flakes, coconut, almonds, and sugar in a large bowl. Add butter mixture and hot water. Stir with a wooden spoon until combined. Set aside for 5 minutes.