Gluten free Weet-Bix cookies

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Serves 22
Prep 10
Cook 15
Tasty, gluten free wholegrain cookies for lunchboxes or as an after school snack.

Description

Tasty, gluten free wholegrain cookies for lunchboxes or as an after school snack.
  • 4 Gluten Free Weet-Bix, crushed
  • 2/3 cup quinoa flakes, toasted in oven 140°/10 min
  • 3/4 cup gluten free flour 
  • 100g brown sugar 
  • 1/3 cup dark choc bits
  • 2/3 cup dried apricots, diced 
  • 3 tbs reduced fat margarine 
  • 2 tbs golden syrup 
  • 1 tsp bicarbonate of soda 
  • 1/4 cup boiling water

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Mix together Gluten Free Weet-Bix, quinoa flakes, flour, sugar, choc bits and apricots until well combined. 
  2. Place margarine and golden syrup in a small saucepan and heat gently until melted. 
  3. Mix bicarbonate of soda and water together then pour into margarine mixture. Add to dry ingredients and stir to combine. 
  4. Line tray with baking paper and place 1 tbs of mixture per cookie on tray. Bake at 160°C for 15-20 minutes. Cool on trays before serving.

Tips

  • If you prefer your biscuits chewy, cook them for 15 minutes. For crunchier biscuits leave them in the oven for 20 minutes.
Remember to always check the label of each ingredient to ensure it is gluten free.

Tips

  • If you prefer your biscuits chewy, cook them for 15 minutes. For crunchier biscuits leave them in the oven for 20 minutes.
Remember to always check the label of each ingredient to ensure it is gluten free.

Nutrition Information