Grain-Free Nut-Free Choc Chip Biscuits
I am always looking to make new creations for my kids that are school friendly and therefore need to be nut free. I have been experimenting a lot with quinoa flour and finally I have created a recipe that BOTH my kids like (even the one that doesn't like banana....). These biscuits are sweetened mostly by a ripe banana and a little maple syrup, which you can eliminate if you like. They are packed with protein and are a fabulous snack. Winning all around!
1 cup quinoa flour
¾ cup quinoa flakes
1 teaspoon baking powder
¼ teaspoon sea salt
1 teaspoon cinnamon
2 tablespoons coconut oil, melted
1 ripe banana, mashed
2 tablespoons maple syrup
½ cup sweet cacao nibs
Preheat oven to 180 degrees and line tray with baking paper.
In a large bowl mix together the flour, quinoa flakes, baking powder, salt and cinnamon.
In a separate bowl, whisk together your eggs and melted oil. Add the mashed banana and maple syrup ensuring that it is all well combined.
Add your liquid ingredients to your dry ingredients and mix until a dough forms. Gently fold in the cacao nibs.
Place a spoonful of the mixture onto your prepared tray and bake for 20 minutes. Transfer the cookies onto a cooling rack.
Store in a well-sealed container for 5 days.
Makes 10-12 biscuits