Ingredients
- 3 large or 4 medium egg whites.
- 1/3 cup rice malt syrup.
- 1 1/2 cup shredded coconut.
- 1 cup cooked Quinoa.
- pinch salt.
Directions
- Whisk the egg whites and syrup. Stir in the coconut, quinoa and salt and place in the fridge for 1 hour. Preheat the oven to 160°C / 325°F and line a baking tray with baking paper. Scoop the quinoa mixture into ‘blobs’ and arrange on the tray. Use your fingers to mould the blobs into small domes. Bake for 15 minutes until golden brown. Cool.
Note
You can find our Quinoa recipe here.
We recommend Pureharvest rice malt syrup.
We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.
These little quinoa balls of goodness are so delicious you wont need to eat a sugar coated macaroon again.
Ingredients
- 3 large or 4 medium egg whites.
- 1/3 cup rice malt syrup.
- 1 1/2 cup shredded coconut.
- 1 cup cooked Quinoa.
- pinch salt.
Directions
- Whisk the egg whites and syrup. Stir in the coconut, quinoa and salt and place in the fridge for 1 hour. Preheat the oven to 160°C / 325°F and line a baking tray with baking paper. Scoop the quinoa mixture into ‘blobs’ and arrange on the tray. Use your fingers to mould the blobs into small domes. Bake for 15 minutes until golden brown. Cool.
Note
You can find our Quinoa recipe here.
We recommend Pureharvest rice malt syrup.
We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.