Intro: Almond Butter and Cranberry Cookies (GF, LF, EF)
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Step 1: How To
1. Start by placing the almond butter into a bowl with the flaxseed and the water, then whisk them together until the almond butter has lightened in colour and everything is uniformly combined. Whisk in the vanilla extract then add the almond milk and whisk everything together thoroughly. (I used a hand whisk to do this)
2. Now you can sift in the quinoa flour, the baking soda, the brown sugar and add the pinch of salt. Stir them all together until the 'liquid' part of the mixture form little crumbs coated by the dry mixture. Then add the cranberries and mix all the ingredients together with your hands. The warmth from your hands will help all the ingredients come together as one ball of dough.
3. Then taking about a tablespoon of the mixture form little balls with your hands then flatten them with the palm of your hand. You might need to wash your hands every three or four biscuits as they'll start heating up causing the dough to stick to your hands when you try and flatten them. Flatten them as thick of as thin as you want, bearing in mind they will raise a little in the oven.
4. Once you're happy, pop them in an oven that has been pre-heated to 180°C for 8-10 minutes. They'll look a little undercooked and still be a bit soft (so don't touch them for 5-10 minutes), but as they cool a crunchy crust will form keeping the inside a little chewy.
Step 2: The Thing About Quinoa Flour
I'm just going to mention that as these biscuits are made with quinoa flour, they have a very nutty and slightly bitter taste that I find is balanced by the sweetness of the cranberries and the caramel flavour provided by the brown sugar, but if you don't like the smell of quinoa flour then you will really be able to taste it.
Therefore, if you don't like quinoa flour use another flour like white rice flour :)
Hope you like them! They're so easy and quick to make there perfect if you have to quickly knock something up :) x