Serving size: 30 cookies
Cooking time: 10 minutes
1/2cup brown rice flour
1/2cup dark buckwheat flour
3/4cup garbanzo (chick pea) flour
1/2cup raw carob powder
11/2 teaspoons baking powder
1/4 teaspoon salt
1/2cup chopped walnuts or pecans
1/3cup oil (I'm really into using coconut oil lately)
1/2cup brown rice syrup (sub: honey)
1/2cup unsweetened rice milk
Preheat oven to 350F (175C). Mix flours, carob, baking powder, salt, and nuts in medium mixing bowl. Put oil, rice syrup and rice milk in a small sauce pan. Heat 30 seconds to 1 minute or until rice syrup is softened and mixes well into milk and oil. Add liquid ingredients to the flour mixture, and stir well.
Drop by teaspoon onto cookie sheet and bake about 8 minutes, or until desired doneness.
Variation: substitute amaranth, quinoa or other gluten-free flours.