Supplied by Louisa Crossle

Heat oven to 180°c.  Line 2 trays with parchment.

MIX TOGETHER IN A BIG BOWL

½ cup mashed banana (I used 1)

½ cup peanut butter, no added anything (Macro brand from Woollies OK)

½ cup rice syrup

IN ANOTHER BOWL, COMBINE

1 cup quinoa flakes

1/2 cup GF flour (I used buckwheat & coconut)

2 teaspoons cinnamon

¼ cup milk/whey powder

¼ teaspoon bi-carbonate of soda

When combined, mix into wet mixture, adding 1 cup cranberries, or sultanas if you wish.

Make mounds 1/4 cup size, 5cm apart on trays. Use spatula dipped in water to flatten & tidy into rounds. Bake 1 tray at a time, 14 – 16 minutes. Cool on wire rack. Keep in fridge 3 days, freezer 3 months.