Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂
Thank you for visiting my blog.
My daughter Yumi has been teething for the past few days, and she is having a very picky appetite. No more muffins, as she prefers to bite on something harder. I have been giving her non-salt low-fat crackers, but it has come to a point that she is eating too much of it, so I decided to make something for her myself.
It is a cookie made from rice flours! Because it doesn’t contain any butter, it is crispy and crunchy in a way. I hope she likes it. This recipe is gluten free, no-egg, no-butter, and no-sugar, so it’s great for everyone! I hope you enjoy it too!!
Ingredients (will make about 40 bite-size cookies)
-100g Rice flour
-50g Glutinous rice flour
-20g Organic cocoa powder OR 20g Almond meal
-5g Aluminium Free Baking powder
-1 pinch salt
-2 Tablespoon Maple Syrup
-2 Tablespoon Oil (I used Extra virgin olive oil)
-1/2 to 2/3 cup boiling water
Making it is so easy, and the best part is you don’t have to rest it!
Step 1: Put all the ingredients except boiling water in a food processor and mix for about 30 seconds, until everything is blended. It may be crumbly but take it out in a large bowl.
Step 2: Add boiling water little by little, beating well each time with a wooden spoon until the dough becomes like your earlobe.
Step 3: Roll out about 3mm thick, cut out into desired shape and bake in pre-heated 170C oven for 10 to 12 min.
As you can see from the photo, I made half almond and half coco. This will keep in an airtight container for about a week, but I don’t think it’ll last that long because they taste great!