These have a crisp outside but the inside is the texture of maybe raw cookie dough or of marzipan. I made them based on a shortbread recipe since that doesn't require baking soda and my daughter hasn't done well with it, not a full FPIES reaction to baking soda but somehting has always been off when she's had any.
You can't use quinoa flour as a straight substitute for wheat in a shortbread recipe because it has no gluten and won't bind well, especially since the recipe has no eggs. To keep them from being crumbly I used cooked quinoa flakes which are very sticky. Prepare the flakes ahead of time or use leftovers from breakfast. I'd say about 1 cup of water to 1/3 cup flakes to get the thick consistency you need for the recipe.
3 tbs canola oil
3 tbs sugar
1 tsp vanilla
1/2 cup quinoa flour
3 heaping tbs of prepared quinoa flakes (very stiff, not liquidy)
1 tbs maple syrup
Whisk together the sugar and oil then add the vanilla and flour. You'll get a mix that looks like crumbs. Add the prepared flakes and the syrup. It should all have a consistency half way between rolled cookie dough and oatmeal. Drop by the teaspoonfuls on a pan coated with canola oil and quinoa flour. Flatten them down a bit with your fingers so they are about 1/4 inch tall and round, they will stay the shape you make them. Bake at 350 for 12- 15 minutes until golden brown.
thank you so much!!! we I think... I pray.. are gaining quinoa as a safe. too early to celebrate but... I'm so excited that this might actually work for us! kiddo didn't get any treat at all for her first birthday and I we have 3/4 of a year left to see if we can do something at all for the second... and she sees everyone else eating this sort of stuff... also mama wants a cookie. or food. any food. really.
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