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Quinoa Minis


  • 1 1/4 cup sorghum flour

  • 3/4 cup sweet rice flour

  • 2/3 cup arrowroot flour

  • 2 cups cooked quinoa

  • 1 tablespoon corn free baking powder

  • 1 teaspoon fine sea salt

  • 3 tablespoons honey (need more)

  • 1/2 teaspoon blackstrap molasses

  • 1/4 cup extra light olive oil

  • 1 1/2 cup water


Preheat oven to 350°F. Line 2 cookie sheets with parchment paper if tolerated.

Combine all dry ingredients and blend well with a whisk. Stir in wet ingredients until it all comes together. You may need to slowly add some extra water to moisten more. If you let the dough sit for a bit and liquid rises to the surface, it's too wet. To adjust you can sprinkle in more flour. Scoop batter onto parchment paper-lined sheets, with a small spoon.

Bake for about 20 minutes. Let cool on wire rack.

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