• 1¾ cups gluten-free plain flour
• 1 cup quinoa flakes
• ¼ cup coconut, shredded, dried
• ½ tsp ground cinnamon
• ½ tsp sugar-free pure vanilla extract
• 1 tbsp dextrose powder
• 125 g butter
• ¾ cup rice malt syrup
• 1½ tbsp boiling hot water
• ½ tsp gluten-free bicarb soda

1. Preheat oven to 180°C.
2. Place flour, quinoa flakes, coconut, cinnamon, vanilla and dextrose powders into a large mixing bowl. Combine ingredients well and set aside.
3. Place the butter and rice malt syrup into a small saucepan on a low heat until butter has melted.
4. In a separate small mixing bowl, place boiling water and bicarb soda, and mix until dissolved. Once dissolved, put bicarb mixture in the saucepan with the rice malt syrup.
5. When rice malt mixture begins to bubble, add to flour mixture and combine well.
6. Place tablespoon-sized scoops on a tray lined with baking paper.
7. Cook for approximately 15–20 minutes until golden brown. Cool and serve.

Read Casey's article: 8 hacks for when your child has food intolerances

Edited extract from Mum, Can I Eat This?, by Casey Ellis (2018).