Golden syrup muesli cookies


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My husband has been in hospital this week, and it’s been a hectic week of trips back and forth. It’s surprisingly difficult to find allergy friendly foods in hospital cafeterias. I baked these at the beginning of the week, so I’d have something to munch on. They will easily last at least a week in an airtight container.

gluten, dairy, egg, nut and soy free.

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Ingredients

1 1/4 cups of gluten free plain flour

1 cup of cornflakes (gluten and dairy free)

1/2 cup of shredded coconut

1/2 cup of rolled quinoa flakes

1 teaspoon of baking powder

1/2 cup of raisins

1/2 teaspoon of ground cinnamon

3/4 cup of nuttelex

2 tablespoons of golden syrup

Method

Preheat oven to 180 degrees

Combine dry ingredients in a large mixing bowl.

Heat nuttelex and golden syrup on the stovetop or microwave for a couple of minutes, until melted. Pour into the mixing bowl.

Stir gently until well combined. Spoon into a muffin tray, and press down lightly with your fingertips.

Bake for about 12 minutes, until golden. Be careful not to over cook, as they will burn easily.

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