These biscuits are based on some Honey Oat Biscuits from Itchin’ Kitchen. Based on Jess’ suggestions for making them oat free I have used a mix of quinoa flakes, organic desiccated coconut & hazelnut meal or flax seed meal. I used a mix of brown rice flour, corn starch, tapioca flour and yellow maize flour. I used butter and maple syrup.
Go here for the original recipe.
And then to make my version:
Sub the rolled oats for:
- 100g quinoa flakes
- 50g coconut
- 50g hazelnut meal or flax seed meal
Also use these amounts of flour:
- 100g brown rice flour
- 100g corn starch
- 50g tapioca flour
- 50g yellow maize flour
Do you substitute ingredients in recipes to make them suitable for yourself or your family?
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