Preheat the oven to 375°F, gas mark 5, 180°C(160°C fan-assisted). Line a baking tray with either parchment paper or a silicon baking mat.
Into a large mixing bowl, add the puffed quinoa,sliced apricots, sunflower seeds, pine nuts, pumpkin seeds, maca powder (if using) and sea salt and mix until thoroughly combined.
In a separate mixing bowl, combine the tahini and water and whisk together until smooth, then add the syrup (or honey) along with the vanilla bean paste or seeds and whisk again. Pour the liquid mixture into the bowl with the dry ingredients and mix thoroughly. Tip the mixture onto the pre-lined baking tray, spread it out evenly, the press the mixture down with either a fork or the back of a spoon.
Bake in the pre-heated oven for 25-30 minutes (25 minutes if you prefer it less crispy), stirring frequently to prevent the mix from burning. Once golden and evenly baked, remove the tray from the ovenand set aside to allow the mixture to cool completely.
When it’s cold, break the mix up into bite-sized clusters and store in an airtight container for up to 2 weeks (although I always devour it all within days!).
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