Makes 20
INGREDIENTS
- 115g (¾ cup) buckwheat flour
- 40g (1/3 cup) almond meal
- 45g (¼ cup) brown rice flour
- 40g (¼ cup) quinoa flour
- 25g (¼ cup) quinoa flakes
- 35g (¼ cup) panela sugar
- 1 ½ Tbsp panela sugar, extra
- 2 ½ tsp ground ginger
- 1 ½ tsp ground cinnamon
- 1 tsp bicarbonate of soda
- ¼ tsp ground cloves
- 80ml (1/3 cup) molasses
- 60ml (¼ cup) melted coconut oil
- 1 egg
METHOD
- Preheat the oven to 180°C/160°C fan forced and line 2 baking trays with baking paper. Combine the buckwheat flour, almond meal, brown rice flour, quinoa flour, quinoa flakes, panela sugar, ginger, cinnamon, bicarb and cloves in a large bowl and make a well in the centre.
- Combine the molasses, oil and egg in a jug and use a fork to whisk to combine. Add to the well and stir until a sticky dough forms. Place in the fridge for 20 minutes to firm.
- Place the extra panela sugar on a plate. Roll tablespoon of mixture into balls and quickly roll in the sugar. Place on prepared trays, allowing room for spreading. Flatten with the palm of your hand. Bake, swapping trays after 10 minutes of cooking time, for 16 minutes or until crisp. Allow to cool completely on trays.
