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.