Honeyed quinoa and almond citrus cookies (no eggs, milk or butter)

These cookies are chewy, crunchy, soft, sweet, caramely, textured, warming, and perfect with tea.

I invented the recipe myself and I had three today - they are really wholesome and not sickly sweet - just naturally flavoured and sweetened. The combination of oats and quinoa makes good interesting textures while the base of almonds rounds them out as nutty and satisfying. You can taste the zing of the zest as well which is a nice touch.

Makes 20

Ingredients:
200 g of cooked red quinoa
200g almonds, toasted and chopped in food processor
100g oat flakes
100 g brown sugar
50 ml extra virgin olive oil
60 g of honey
50 g of SR flour
2 tablespoons lemon juice
100 ml of orange juice
1 tablespoon orange rind
1 tablespoon lemon rind

Method:
Preheat oven to 200º C.

Line an oven tray with baking paper.
Mix the oat flakes, almonds, flour and sugar.
Add honey, olive oil and orange and lemon juice and rinds. Mix!
Place tablespoons of the dough on the baking sheet. Don’t flatten. They will spread out during the cooking so leave large gaps (about 10cm) between cookies.
Bake for about 15 minutes till edges are brown.
Remove from oven. The cookies will be soft until they cool and harden so allow them to cool on a baking tray to keep their shape.