I once tried to make my own rice flour without a mill. It was a spectacularly bad decision. It was Easter weekend, which, in Belfast, means almost everything is closed for at least three or four days. I really wanted to make quinoa cookies, and I needed rice flour. I’m not known for my patience, so I wouldn’t wait until the following week. I did have brown rice and a food processor, so, hey!, how hard could it be?
It turns out, making flour without a mill is hard. Huh. Who could have known?! I stood in front of the processor, scraping the sides, pushing it down, yelling at it, mumbling at it, pleading with it. THREE HOURS (yes, I’m that stubborn) LATER, I had a cup of flour. You can’t tell me it wasn’t worth it. You also can’t ever, ever tell me to do it again.
Rice and Quinoa Cookies
1/2 cup honey
1/3 cup brown sugar
1/2 cup butter
1/2 cup tahini (or peanut butter)
1 cup brown or white rice flour
3/4 cup quinoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla (optional)
Various measuring cups and spoons
Wire cooling rack
Preheat oven to 350°F/175°C.
Combine honey, brown sugar, butter, and tahini in bowl and mix until creamy.
Add remaining ingredients and mix well.
Drop teaspoon-size balls of batter onto baking sheet and bake about 14 minutes. They spread out pretty far so space them well. Let cool for a few minutes before transferring to a wire rack with a layer of paper towel to completely cool. They are great with greek yogurt because they lack the heavy richness of other cookies.