QUINOA AND ALMOND COOKIES
Baking this mixture in tiny moulds looks pretty and helps with portion control.
About 74 mini cookies
150 g quinoa
150 g ground almonds
400 ml water
4 eggs, separated
250 ml (1 c) brown sugar
5 ml (1 t) baking powder
10 ml (2 t) cornflour
25 g butter, melted
ROSE PETAL SYRUP
500 ml (2 c) rose petals
30 ml (2 T) lemon juice
375 ml (1½ c) sugar
375 ml (1½ c) water
Greek yoghurt or thick cream to serve
1 Preheat the oven to 180 °C. Grease tartlet moulds with nonstick spray.
2 Cookies Toast the quinoa and almonds in separate pans over low heat for 15-20 minutes or until golden.
3 Put the toasted quinoa in a saucepan, add the water and bring to the boil. Cover and simmer for 15 minutes or until the grains burst. Drain if necessary and set aside to cool. 4 Whisk the egg yolks and half the brown sugar with an electric beater until thick. 5 In a separate mixing bowl whisk the egg whites, remaining brown sugar and baking powder until thick.
6 Fold the quinoa, almonds and cornflour into the egg yolk mixture. Add the egg white mixture and fold in. Finally fold in the melted butter.
7 Divide the batter among the moulds and bake for 10-12 minutes or until golden. Cool slightly in the moulds then turn out on a wire rack to cool completely.
8 Rose petal syrup Rinse the petals and tear off the white parts at the base. Heat the petals and lemon juice in a saucepan, stirring with a wooden spoon until the petals begin to disintegrate. Put the saucepan in a bowl of ice-cold water to stop the cooking process and preserve the colour.
9 Heat the sugar and water in a saucepan, stirring until the sugar has dissolved. Bring to the boil over high heat and add the rose petals. Simmer for 10-12 minutes. Stir occasionally.
10 Pour the syrup over the cookies. Serve with Greek yoghurt or thick cream.