I am so thankful for my friend, Lisa, for sending us all these gluten free recipes. She recently had to start eating G/F and has really jumped in with both feet to learn the food. She sent this recipe with the word "FANTASTIC". I love anything with blueberries and this looks yummy.
3/4 c quinoa flakes
3/4 c brown rice flour, finely ground
1/2 c tapioca flour or starch5 tbsp potato starch (NOT potato flour)
1/4 c unsweetened shredded coconut
1 tsp gluten free baking powder1 tsp baking soda
1 tsp xanthan gum or guar gum
1/2 tsp ground cinnamon
1/2 c honey (TIP: spray your measuring cup with non-stick cooking spray and your honey will slide right out)3 tbsp oil of your choice
1 c blueberries
Preheat oven to 350 degrees. Line a cookie sheet with parchment. Set aside. In a bowl, combine all dry ingredients and mix well. Add honey, oil, and egg. Mix well. Fold blueberries in until combined. Using wet hands, divide the dough into 6 balls using about 1/3 cup of batter. Put dough on a parchment lined cookie sheet. Bake at 350 degrees for 15 to 18 minutes until golden. Let cool slightly on pan before removing. Cool on cooling rack.
Courtesy of: Lisa B of Tennessee
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