Delicious gluten-free cookies made with rice and quinoa flours, ideal for a light breakfast or snack.
In a bowl, mix all the powders and the grated lemon zest.
Add the liquid part and mix; finally, add the banana previously mashed into a puree.
Work everything into a moldable but not elastic dough as it is gluten-free. Let it rest for half an hour.
After the time has passed, place parchment paper on a baking tray, form medium-sized balls and slightly flatten them on the surface to give them a cookie shape.
Bake in a preheated static oven at 180°C for 10 minutes.
Parchment paper
Baking tray
Static oven
Store in an airtight container for 3-4 days.
Recipe suitable for those following a gluten-free diet.
Italy, Emilia Romagna
| Energy (kcal) | 103.44 |
| Carbohydrates (g) | 23.36 |
| of which Sugars (g) | 6.92 |
| Fat (g) | 0.86 |
| of which Saturates (g) | 0.09 |
| Protein (g) | 1.46 |
| Fiber (g) | 0.24 |
| Sale (g) | 0.12 |
