A gluten free take on a traditional recipe
2 1/2 cups Organic Rolled Quinoa
1/2 cup Coconut Crunch
1 cup Activated goodMix Blend 11
2 tablespoons Coconut Syrup
250 grams Butter
1 cup Desiccated Coconut
1 cup Plain Gluten Free Flour
1 cup SR Gluten Free Flour
2 cups Coconut Sugar
1 1/2 teaspoons Bicarbonate Soda
8 tablespoons Boiling Water
Method
- Activate goodMix Blend 11by soaking in a little water
- Melt butter and coconut syrup in a large saucepan on low heat
- Place all dry ingredients in a large mixing bowl. Mix together
- Add Blend 11 to dry ingredients and knife through making sure that the Blend is separated i.e no clumps
- Put bicarbonate soda and boiling water in a small jug and mix together
- Add bicarbonate mix to the butter mix in the saucepan. This will foam on top
- Add butter mix to the dry ingredients and mix through
- Roll into balls and place on baking tray. Press down with fork
- Bake in a moderate oven (160 degrees) for about 20 minutes
Leave a Reply