Quinoa and cranberry cookies
These biscuits don’t last long in our house. Quinoa gives the biscuits a nice, nutty flavour as well as being a good source of protein. They’re guilt-free and gluten-free (if you swap baking powder for the gluten-free version) too!
Makes 12 biscuits
- 60g quinoa
- 100g rice flour
- 60g cornflour
- 125g light muscovado sugar
- 3/4tsp baking powder
- 1/2tsp bicarbonate of soda
- 1/2tsp ground cinnamon
- 75ml olive oil
- 1tsp of vanilla extract
- 4tsp of honey or maple syrup
- 1 medium egg
- 50g white and milk chocolate chips
- 30g of dried cranberries
- In a large bowl mix the quinoa, rice flour, cornflour, sugar, baking powder, bicarb, cinnamon, cranberries and a pinch of salt.
- In a separate bowl, mix the oil, vanilla extract, honey (or maple syrup), egg with 3tsp of water and whisk until well combined.
- Add the wet ingredients to the dry. Mix well then place in the fridge for 30 minutes to chill. (You can also at this stage freeze the mixture.
- Heat the oven to gas mark 4, 180c (160c for fan ovens). Line 2 baking sheets with baking parchment.
- Allow 1tbsp of mixture for each biscuit and space well on the baking sheet as the mixture will spread slightly during cooking.
- Sprinkle with the chocolate chips and place in the oven for 12-15 minutes or until golden.
- Once cooked, remove from the oven and allow to cool on the tray as they will begin to firm up.
- Store in an airtight container for up to one week.