Bak­ing this mix­ture in tiny moulds looks pretty and helps with por­tion con­trol.

YOU Gluten Free - - Bakes & Treats -

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


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.

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