These delicious biscuit bites are predominantly made of quinoa flakes (my favourite grain-free substitute for oats) and almond meal and easily whipped up and thrown in the oven for a perfect accompaniment for a morning cup of tea. Quinoa (pronounced “keenwah”) is not a grain, but a seed that is harvested from a species of a plant called goosefoot. It is part of a group of “pseudo-grains”, making it neither a cereal nor a grain, and more closely related to spinach and beets than to cereals or grains. It is because of this unusual categorisation that many people are confused as to what quinoa actually is and how it affects the health of people who eat it regularly. Quinoa is high in prebiotic fibre, which feeds the good bacteria in your gut and is a complete protein, so great for vegetarians/vegans, aswell as being high in magnesium, manganese and it can also help balance your blood sugar. Quinoa has a relatively high carbohydrate load, so it should be avoided by those trying to loose weight on a strict grain free program (so don’t treat it like other seeds), but in a balanced diet, as long as it is prepared properly it can be a great gluten free, grain free addition for flavour, texture and versatility of meals. It feels bit more substantial when cooked so can be a great side dish too instead of other carb laden grains such as rice. The best way to prepare quinoa is ideally to rinse it, removing the bitter saponins and then to soak it overnight, removing the phytic acid present that impairs its digestion. You can actually pre soak the quinoa flakes and almond meal mixed together if you wish to before baking in this recipe- just remember to do it the night before! Overall these biscuits are a terrifically health snack and being gluten free, grain free, egg free and dairy free they are great for those with intolerances too, without be free of taste!
So to the recipe! First pre-heat your oven to 150c then mix thoroughly in your high speed blender until combined
1 1/2 cups (175g) quinoa flakes
1/2 cup (40g ) organic desiccated coconut
1/2 cup (60 g) almond meal
2 1/2 tablespoons coconut oil (melt first if solid)
2 tablespoons raw honey
1 tablespoon water
Once mixture is formed then roll into small balls, place onto baking tray lined with baking paper and press down with your fingers until a biscuit shape is made
Cook for 10-15 minutes until lightly browned, how long will depend on the heat of your oven so keep an eye on them- warning if overcooked they will dry out! Allow to cool and then demolish, if you can wait for them to cool!
In good health! Victoria xoxo
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yummy! (and healthy)