Combine the sugar, flour, coconut, quinoa flakes and oats in a large bowl.
Add the butter and golden syrup to a small saucepan and bring to the boil.
Combine the bicarb and water together and whisk to dissolve.
Remove the butter mixture from the heat and add the bicarb mix, watching it bubble up.
Pour immediately over the dry ingredients.
Mix well until there are no dry spots.
Press into a 30x30cm silicone cake tin.
Bake at 180 degrees for 25-30 minutes or until golden.
Rest in the pan until cool, then transfer to a wire rack. Cut into squares and serve!
Notes
Freezer friendly, cut into squares and then freeze.
making this gluten free: swap out the flour for gluten free plain flour and use only quinoa in place of the rolled oats
making this dairy free: swap out the butter for the same amount of coconut oil. The slice might end up slightly more crumbly, but it will still taste great.