- 230 gr quinoa flour
- 70 gr oat bran
- 100 gr margarine
- 90 gr brown sugar
- 25 ml soy milk
- 1 / 2 tsp vanilla
- Pinch salt
- Pinch propeller
- Cane honey
- Soy milk
Preheat the oven to 175º (heat up and down, fan) and prepare a tray with paper.
In a bowl, mix the flour, the bran, the salt and the impeller. set aside.
In another bowl, mix the margarine with the sugar and beat until smooth. now add the vanilla and milk, and beat again.
Little by little we add the dry ingredients to the wet ones and mix until they are well integrated.
On a floured surface we go stretching our cookie dough to about 3 mm thick and cut with a cookie cutter of our liking. place on the tray.
Mix the cane syrup with the soy milk and brush the cookies. You can skip this step, it’s just to give them that golden color, but they still look good without painting them.
We bake them for 15 minutes, let them rest on the oven tray and then let them cool completely on a grid… enjoy! >^_^<
Note: I made these cookies in the afternoon, but found they were better the next morning. Freshly made, the characteristic bitterness of quinoa was more noticeable, whereas the next day it was more subtle.