Sunflower Seed and Teff Cookies

These gluten free treasures are inspired by 'The Green Door" restaurant here in Ottawa.  I fell in love with this restaurant 8 years ago when I started to discover the world of whole foods.  The deserts are a particularly special treat as 95% of them are made without sugar, dairy or eggs.  If you are ever in Ottawa, I highly recommend you stop in for a bite, you will never be disappointed!

It is important that snacks be a source of protein, this is key in regulating blood sugar, which is helpful in regulating weight and more so for toddlers and kiddos... mood, energy and concentration.  Teff flour is a very good source of protein, mixed with the sunflower seeds and rice flour, you are serving up a very tasty complete protein, hoping to satisfy the hungriest of tummies.  In addition, these days it is important to be able to have nut free snacks on hand if ever the need arises. 

Eyla could not wait for these to come out of the oven and when they did, she could barely wait for them to cool.  And Hubby likes them very much also... I had to put some for him in a separate container... his are gone already... 2 days 12 cookies gone!!

So here is the recipe:

Sunflower Seed and Teff Cookies

1 cup brown rice flour

1 cup teff flour

2 cups sunflower seeds, finely ground

2 tsp cinnamon

1 tsp ground cardamom

1 tsp salt

3/4 cup canola oil

3/4 cup maple syrup

Preheat oven to 350F.  Mix all the dry ingredients in one bowl.  Whisk oil and maple syrup together in a separate bowl.  Pour the liquid into the dry.  Mix well with a spatula. 

Use two dessert spoons to place the dough on a cookie sheet lined with parchment paper.  Press the cookie dough with a wet fork until they are fairly thin.  Bake for 12 to 15 minutes, or until they are golden brown and crisp.