Choc coated Quinoa Cookies
Vegetarian. Low FODMAP. Gluten Free. Nut free. Makes approx 16
By utilising quinoa flakes and GF flour in this recipe it means these cookies are not only gluten free but also nut free. Be a good guy, next time you’re dropping into a friends place for a cuppa and a catch up take some of these with you. You’ll be the new fav in any gluten free or nut free household.INGREDIENTS:
3 tbsp of Natvia natural sweetner – baking mix
1/2 tsp of baking powder
1 tsp of cinnamon
1 tsp if cardamom
1 cup of GF flour
1 cup of quinoa flakes (or 1/2 ground flaxseed + 1/2 quinoa flakes)
4 tbsp of rice malt syrup or coconut sugar
60ml of coconut oil
85g of butter
1/2 tsp of vanilla essence
125g of natvia natural sweetener icing mix
1 tbsp of du chocolat – sugar free drinking chocolate
1 tbsp of cacao powder
60ml of melted coconut oil
Pre-heated oven to 170 degrees.Place natvia, spices, melted coconut oil & butter, rice malt syrup, eggs & vanilla essence into a bowl and whisk until well combined.
Sift coconut flour, quinoa flakes and baking powder into the wet mixture and stir until the mixture forms a dough.
Roll the dough into tablespoon sized balls and squish the mixture onto a tray lined with baking paper then press down on the top of each cookie with a fork. Place the cookies into the oven for 20mins or until they start to brown.
Whilst the cookies are baking, melt the coconut oil and combine with the icing ingredients.
Once you have removed the cookies from the oven allow then to cool for 15mins before coating the underside with icing. You could even lather up a cookie with icing and then stick two together, up to you!
Place the cookies back on some baking paper, with the chocolate side facing upwards and pop them into the freezer for 5mins or until the icing has gone hard.
Then Voila, you’re done.