Gluten Free Weet-Bix Cookies©

The perfect morning tea snack for the kid's lunch boxes.
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Details
  • Makes 22
  • 10 Ingredients
  • 10 Minutes Prep
  • 15 Minutes Cook
  • Easy
Nutrition
  • Energy 426kJ
  • Protein 1g
  • Fat (total) 3g
  • - Saturated Fat 1g
  • Carbohydrate (total) 18g
  • - Sugar 9g
  • Fibre 1g
  • Sodium 76mg

Ingredients

4 Gluten Free Weet-Bix, crushed

2/3 cup quinoa flakes (toasted in oven 140⁰C/10min)

3/4 cup gluten free flour

100g brown sugar

1/3 cup dark choc bits*

2/3 cup dried apricots, diced

2 tablespoons reduced fat margarine

2 tablespoons golden syrup

1 teaspoon bicarbonate of soda

1/4 cup boiling water

Method

  1. Mix together Gluten Free Weet-Bix, quinoa flakes, flour, sugar, choc bits and apricots until well combined.
  2. Place margarine and golden syrup in a small saucepan and heat gently until melted.
  3. Mix bicarbonate of soda and water together then pour into margarine mixture. Add to dry ingredients and stir to combine.
  4. Place tablespoons of mixture onto baking trays lined with baking paper. Bake at 160⁰C for 15-20 minutes. Cool on trays before serving.

Dietitian Notes / Recipe Tips

The recipe above is based on ingredients that are typically gluten free. We have highlighted with an “*” any ingredients where traces of gluten may be present depending on the manufacturer. It is the responsibility of the consumer to always check the ingredients on the manufacturer’s labels before consuming their products.

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Provider Acknowledgement

Recipe and image kindly provided by Sanitarium Health & Wellbeing Company.

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