Gluten Free Recipes
Obviously, quinoa flour is at the base of these Quinoa Cookies. Ammoniac and cinnamon add flavor while sugar gives them their sweetness. This is a cut out dough similar to sugar cookie dough.
1 cup quinoa flour
1/2 teaspoon ammoniac
1/4 pound shortering
1 cup warm water
1/2 cup sugar
2 cups rice flour
1/2 teaspoon cinnamon
Stiff quinoa and wheat flour, add ammoniac, cinnamon, and all the ingrdients altering liquids anad solids, until getting a soft dough.
Roll out thin and cut into desired shapes.
Bake at medium heat (350 degrees) in oven.
Let them rest and put some power sugar on top of each cookie.
Crispy Quinoa Cookies
Crispy quinoa cookies made with delicious and healthful quinoa, a high protein grain from the Andes. These cookies are naturally sweetened with honey.
1/2 cup honey
1/3 cup turbinado sugar
1/2 cup butter
1/2 cup natural peanut butter
1/8 teaspoon gluten-free vanilla powder
1 cup rice flour
3/4-cup quinoa flakes
1 teaspoon baking soda
1/4 teaspoon salt (optional)
1/2 cup nuts (optional)
Heat oven to 350-degrees.
Beat honey, sugar, margarine, peanut butter and vanilla extract or the Gluten-Free Vanilla Powder until creamy.
Combine rice flour, quinoa flakes, baking soda and salt. Add to mixture and beat until well blended.
If desired, add nuts.
Drop by teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until Crispy Quinoa Cookies are light golden brown.
Cool one minute before removing.
Yield: 18 muffins
Serving size: 1 muffin
Calories 125.8; Fat 6.2g; Carbohydrates 17.4g; Fiber 0.5g; Protein 2.5g
Exchanges: 1/2 starch, 1 fruit, 1 fat