Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 egg, beaten
- 1/4 cup canola oil
- 1 (4-oz) jar strained baby fruit or 1 mashed banana
- 1 teaspoon gluten free vanilla
- In another bowl, mix:
- 1 cup instant baby brown rice cereal
- 1/4 cup quinoa flour
- 1/4 cup brown sugar
- 1 teaspoon gluten free baking powder
- 1/2 teaspoon salt
- =
Directions
Combine, then add: EITHER 3/4 teaspoon cinnamon and 1/4 cup white raisins OR 1/4 cup chocolate chips and 1/4 cup chopped macadamia nuts.
The dough may be a bit sticky. Oil your hands slightly if necessary. Use a balled-up paper towel to spread canola oil on a cookie sheet. Do not discard.
Roll dough into small balls (1-inch), and place on the cookie sheet. Use the oiled paper towel to flatten the dough, or use oiled fingertips. Flatter means crispier - experiment with size and shape! They will not spread, so small and flat usually comes out the best.
Bake for 20-25 minutes. They will be perfect when bottoms are lightly browned. These look and taste almost exactly like the regular kind, and are worth the effort.