200g gluten free flour
100g quinoa flakes (use these instead of rolled oats)
100g rapadura or coconut sugar
100g dessicated coconut
1/2 tsp Himalayan salt
1/2 tsp bicarb soda
150g coconut oil
2 Tbspn organic honey
Preheat oven to 180'C.
Place all the dry ingredients into the Thermomix bowl, and mix for around 10 sec, at speed 4.
Add the coconut oil and honey and mix for another 30 seconds at speed 4.
Line a couple of oven trays with baking paper.
Roll your sleeves up.
Shape the dough into little balls and squash them down a bit, depending on your preference. You may prefer flat, crunchy biscuits, or plumper, chewier biscuits.
Bake for 15 to 20 minutes. 15 minutes for chewy biscuits, or 20 for crunchy biscuits.
Eat them while they are warm!