1. Preheat the oven to 180ºC/160ºC fan forced. Grease a slice pan and line with baking paper.2. Place 1 tablespoon of the rice syrup and 2 teaspoons of the oil in a non-stick frying pan over medium heat. Simmer for 1-2 minutes or until reduced slightly. Add the apple. Cook, stirring occasionally, for 4 minutes or until caramelised. Transfer to a bowl. Set aside to cool. 3. Combine the oats, puffed rice, quinoa flakes, pumpkin seeds, flax seeds, cinnamon, ginger and orange zest in a bowl. Stir through the apple mixture and date paste. Make a well in the centre. Add the egg, remaining oil and remaining maple syrup. Stir well to combine. Spoon into prepared pan. Bake for 28-30 minutes or until golden and firm. Cool in pan completely. Cut into 12 bars. * for egg free option, simply soap chia seeds in coconut milk or any other liquid and once thickened added to the blended veggies.