I wanted to make some cakey cookies - a little like flapjacks but not so sweet and buttery. I wanted to use apricots for their high iron content. The almonds, eggs, quinoa and urid make these a high protein snack.
120g almond butter
100g dried chopped apricots (mine are sulphite free so brown rather than orange) blitzed in blender with
100g flour (40% urid, 40% tapioca, 20% cornmeal)
65g dried apricots, chunks
100g quinoa flakes
50g flaked almonds
25g flaked almonds for topping
Mix the almond butter and egg to a slurry.
Blitz the flour and 100g apricots in blender so that you get a brownish powdery mixture.
Mix flour mix into egg slurry, stir in remaining ingredients except the final 25g almonds. I added the sugar after tasting the mix - you may want to add more or less sugar/sweetener to meet the taste of your eaters.
Put blobs onto parchment paper/silicon baking sheets, press the final flaked almonds on top.
Bake at 170C fan for about 12-15 minutes. If you make them thick they will need longer.
I am not too sure about the use of the quinoa flakes. Quinoa can have a sharp unwelcome flavour from the saponin coating, which the plant uses as an insect/bird repellent. This is best dealt with by rinsing before use. If I want flour I tend to use whole quinoa and rinse it well, dry it in the oven then grind it to be sure to remove all of this taint. With the flakes this rinsing was more difficult to do. I think I would stick to quinoa flour or cooked quinoa (well rinsed) in future.