How to Cook

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Recipe

Quinoa & Cranberry Cookies

15 - 20 min single recipe cover
Ingredients
  • 5g psyllium
  • 50ml hot water
  • 150g MGF flour blend
  • 145g quinoa flakes
  • 180g rapadura sugar
  • 75g desiccated coconut
  • 135g butter
  • melted
  • 60g maple syrup or honey
  • 1tsp baking powder
  • 100g dried cranberries
  • 85g macadamia pieces
  • 50g pumpkin seeds
Methods
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1

Preheat the oven to 160°. Line an oven tray with baking paper

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2

Place all ingredients into a large mixing bowl and stir well until mixture comes together to form a dough

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3

The easiest way to do this is with your hands as you really need to massage the butter into the dried quinoa flakes

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4

Don’t be tempted to add water, the mixture is supposed to be dry

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5

Roll out 18x50g balls and flatten each to the height of 8mm on the baking tray

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6

Bake for approximately 15-20 minutes or until golden brown

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7

Set aside for 10min before transferring the cookies onto a cooling rack

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