Did I Ever Tell You about the Time . . .

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

I made piles of these cookies just to prove a point (to myself)

I made piles of these cookies just to prove a point (to myself)

Ingredients:
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)

Hardware:
Mixing bowl
Spatula
Baking sheet
Various measuring cups and spoons
Oven
Wire cooling rack
Paper towels

Directions:
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.

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