Baking for my Granddaughter


My granddaughter was over this weekend. Such a wonderful time! But I have diet restrictions (gluten-free) and so does she (no dairy or eggs)! This grandma wanted to bake for her girl. Thankfully, I found a recipe on the back of the quinoa flakes box. It called for butter but no eggs and no gluten. I substituted coconut oil for the butter and what yummy cookies they were! I was happy to offer a healthy treat to my sweet 2 year old blessing. Here’s the recipe:

Crispy Quinoa Cookies (Gluten-Free)

1/2 cup Honey                               1 cup Rice Flour
1/3 cup Brown sugar                       3/4 cup Quinoa Flakes

1/2 cup Coconut Oil                        1 teaspoon Baking Soda

1/2 cup Peanut butter(or Almond)    1/4 teaspoon Salt (optional)
1/2 teaspoon Vanilla                        1/2 cup nuts (optional)
Heat oven to 350 degrees. Beat honey, brown sugar, coconut oil, peanut butter, and vanilla in medium bowl until creamy. Combine rice flour, quinoa flakes, baking soda and salt in small bowl. Add to mixture and beat until well blended. If desired add nuts. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until light golden brown.
Cool 1 minute before removing from cookie sheet. Yields about 3 dozen cookies.
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