Ingredients

• 1 cup organic quinoa flakes
• ¾ cup desiccated coconut
• 1 cup gluten free self-raising flour (or regular self-raising flour)
• ¾ cup firmly packed brown sugar
• finely grated rind of 1 orange
• ½ cup sliced or flaked almonds
• 125g unsalted butter
• 2 tablespoons golden syrup
• 2 tablespoons water
• ½ teaspoon bicarbonate soda

Instructions

1. Preheat oven to 130° celsius (fan forced). Line tray with baking paper.
2. In a large bowl mix together quinoa flakes, coconut, flour, sugar, orange rind and almonds.
3. In a small saucepan mix together the butter, golden syrup and water. Stir continuously over a low heat until the butter has melted.
4. Remove from heat. Add the bicarb soda to the saucepan and stir to combine.
5. Add the wet ingredients to the dry ingredients and stir till the mixture comes together.
6. Place tablespoon sized balls of the mixture onto a lined baking tray (I used a measuring spoon for this which gave me nice even biscuits), and flatten a little.
7. Bake in preheated oven for 10 minutes until the edges are just starting to brown. Keep an eye on the biscuits until you know the correct cooking time for your oven (I cooked mine in 3 separate batches). When you take the biscuits out of the oven they will look soft and if you try to pick them up they will fall apart.
8. Cool slightly on the tray and then move to a wire rack to cool completely. When the biscuits are cool they will stay together and be slightly chewy. If you prefer a crunchy biscuit add a couple of minutes to the cooking time.

https://blog.yourtea.com/body/recipes/almond-and-orange-quinoa-biscuits-gluten-free/