Delicious gluten-free cookies made with rice and quinoa flours, ideal for breakfast or a light snack.
In a bowl, mix all the dry ingredients and the grated lemon zest.
Add the liquid ingredients and mix; finally add the banana previously mashed into a purée.
Work everything until you obtain a dough that is moldable but not elastic because it is gluten-free. Let rest for half an hour.
After the time has passed, line a baking tray with baking paper, shape medium-sized balls and flatten them slightly on top to give them the shape of a cookie.
Bake in a preheated static oven at 180°C for 10 minutes.
Baking paper
Baking tray
Static oven
Store in an airtight container for 3-4 days.
Recipe suitable for those following a gluten-free diet.
Italia, Emilia Romagna
| Energy (kcal) | 358.91 |
| Carbohydrates (g) | 71.79 |
| of which sugars (g) | 5.44 |
| Fat (g) | 7.19 |
| of which saturates (g) | 1.43 |
| Protein (g) | 6.05 |
| Fibre (g) | 0.74 |
| Salt (g) | 0.14 |
