Quinoa Minis

Ingredients

• 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

Directions

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.