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Christian Vegetarian Association Presents:
Take Heart!
Crunchy Quinoa Cookies

1 stick of butter/110g butter
1 tablespoon of golden syrup
1/3 cup/75g of brown sugar
1/3 cup/50g of whole almonds
1 cup/100g self raising flour
1 cup/100g of quinoa flakes
- Preheat the oven to 325F/170C. Next, put the butter, golden syrup and brown sugar in a saucepan and melt together over a medium to low heat. When the butter is melted and the sugar dissolved, remove from the heat.
- Coarsely chop the almonds. I do this by placing them in a ziploc bag and bashing them with a rolling pin. Now add these to the pan with the sugar, flour and quinoa flakes, mixing well.
- Line a baking sheet with a silicone mat or some parchment baking paper. Drop tablespoons of the mixture onto the sheet, leaving room for cookies to expand a little. You should get 15-18 cookies. Bake for 12-15 minutes until golden.
- Leave the cookies to cool for 10 minutes or so on the baking sheet before transferring to a wire rack to cool completely.

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