Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sieve the coconut flour, quinoa flour, baking powder and baking soda into a large mixing bowl. in a separate bowl whisk together the coconut oil, vanilla extract, maple syrup and milk. gradually add the wet ingredients to the dry, stirring until it clumps to form a moist batter. fold in the almonds. place large tbsps of the mixture onto a baking tray lined with greaseproof paper. it should make around 16. bake at 350 for 10-12 minutes.

Target recipe: preheat the oven to 350f degrees. line an 8 inch shallow square baking pan with oiled foil. melt the lowfat spread and rice syrup in a small saucepan over low heat, do not let the syrup mixture boil or the cookies will be tacky rather than crisp. off heat, stir in the flour, oats and pine nuts until well mixed. scrape the mixture into the prepared pan and pat it out evenly with your fingers. press the mixture down lightly. bake for 25 to 30 minutes, until the cookies are lightly browned and crisp. mark into squares while still warm. cool slightly, then lift them out of the pan and cool on a wire rack.