Walnut Tea Cookies

Light and crisp, these wheat and gluten free walnut tea cookies make a perfect compliment to that afternoon cup of tea.

DRY

1 cup brown rice flour
1 1/2 cups garbanzo-fava bean flour
1 Tbsp. arrowroot powder
1/8 tsp. sea salt
1 cup finely chopped walnuts

WET

1/2 cup sunflower oil
1/2 cup maple or brown rice syrup
1 tsp. vanilla

DECORATION

1/2 cup brown rice syrup + 1 tsp. lemon juice
1/2 cup walnut meal or very finely chopped walnuts

Pre-heat oven to 350° F. In a large bowl, mix together dry ingredients. Separately, blend wet ingredients. Add liquid ingredients to the dry and mix thoroughly. Shape mixture into small balls and place on an ungreased cookie sheet 1 inches apart. Bake at 350° F 10 minutes or until golden. Cool cookies on a wire rack. In a small saucepan, warm rice syrup and lemon juice. Dip cooled cookies into hot syrup and then dip into chopped nuts.

Makes 16 cookies

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