I’ve never been a huge fan of sultanas, I usually find them sickly sweet for my taste, my Gluten Free Sultana and Quinoa Biscuits however, have the sultana to biscuit ratio that I find just right.
The quinoa porridge flakes give the biscuits a good texture and added crunch. Quinoa porridge flakes can be found in the health food section of major supermarkets.
These biscuits are easy to make and a great lunch box addition. When first baked, the biscuits are crunchy on the outside and softer in the middle, they tend to harden over time.
Sultana and Quinoa Biscuits Recipe
Gluten Free Sultana and Quinoa Biscuits
Servings: 25 biscuits
Ingredients
- 1 cup gluten free plain flour
- 125 g butter
- 1 cup desiccated coconut
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 1/3 cup golden syrup
- 1 ½ cups quinoa porridge flakes
- 1/2 cup firmly packed brown sugar
- 1 cup sultanas
Instructions
- Preheat oven to 180°C or 160°C fan forced.
- Grease and line 2 baking trays with baking paper.
- Combine quinoa flakes, flour, coconut, sultanas, cinnamon and sugar in a large bowl.
- Place butter, syrup and 1/4 cup water in a saucepan over medium heat and cook, stirring, for 2 minutes or until butter melts. Remove from heat. Stir in bicarbonate of soda until mixture foams.
- Add to butter mix to dry ingredients, stir well to combine.
- Roll 2 tablespoonfuls of mixture into balls and place on the trays, flatten balls of mix slightly.
- Bake for 10 minutes or until golden.
- Cool on trays.
Have you made my Gluten Free Sultana and Quinoa Biscuits?
I’d love to hear what you thought about them. Add your comment to the comments box below or tag me on Instagram @glutenfreenotebook