These Tahini Cranberry and Seedy Cookies are full of goodness and oh so delicious. Perfect for gluten free lunch box ideas that will keep them going all day!

Serves 12 large

Gluten Free ·  Nut Free

Ingredients

Dry Mix

100g / ⅔ cup Anything But Ordinary Plain Flour

1 tspn cinnamon

1 tspn flaxmeal

1 tablespoon hemp seeds

1 tablespoon chia seeds

40g / ½ cup quinoa flakes

40g / ½ cup dessicated coconut

80g / ½ cup coconut sugar

70g / ½ cup raisins or cranberries

75g / ½ cup pepitas

Wet Mix

60g / ¼ cup butter

25g / 1 tablespoon tahini

80g / ¼ cup rice malt syrup

1¼ teaspoons bi-carb soda

1 tablespoon boiling water

Method

Preheat the oven to 150 degrees Celsius.

Line two cookie trays with baking paper.

In a large mixing bowl stir together the Anything But Ordinary Plain Flour, cinnamon, flaxmeal, hemp seeds, chia seeds, quinoa flakes, coconut, coconut sugar, raisins or cranberries and pepitas.

In a small saucepan heat the butter, tahini and rice malt syrup. Remove from the heat. Mix the bi-carb and boiling water and tip into the hot mix in the saucepan. Stir well while it fizzes and foams up.

Pour into the dry mix, scraping the saucepan well with a spatula.  

Mix well to bring all of the ingredients together. Divide the mix evenly into twelve and roll each piece into a ball. Place six on each tray leaving room between to spread. With your fingers press down on each to flatten.

Bake for 15 - 20 minutes, until golden and crisp. Remove from trays and cool on wire racks after they have been out of the oven for five minutes.

Store in an airtight container for up to a week.

Notes

Recipe is easily doubled for a larger batch

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