for 18 biscuits
- 1 cup cooked Quinoa
- 1 cup oat flour
- 1 teaspoon Baking powder
- ¼ teaspoon salt
- ½ cup sugar
- ½ cup desiccated coconut
- 0.333 cup toasted, chopped Hazelnuts
- ¼ cup sunflower oil
- 2 eggs
- 1 teaspoon vanilla extract
Mix together the dry ingredients in a mixing bowl
Mix together the wet ingredients, then pour into the dry and mix until combined. Cover and chill for 15 minutes.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line a large baking tray with non-stick baking paper.
Drop rounded spoonfuls of the mixture on the baking tray.
Bake for 12-14 minutes until golden. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.