Preparation:

1. Preheat oven to 160 degrees Celsius and line 2 baking trays with non stick baking paper

2. Add the dry ingredients to a large mixing bowl

3. Add the cacao buttons, rice syrup and coconut sugar to a small pan on medium to melt and dissolve the coconut sugar, stir to combine making sure it doesn’t burn, you will need to turn the heat to low once it starts to melt

4. Add the melted mix to the dry mix and stir through with the 2 tbs water to make a thick dough, it will appear crumbly at first just keep mixing until it comes together, if needed add another tbs of water

5. Shape into cookies (I used a damp coffee measurer about 1 large tbs in size to shape mine) and space them out on the baking trays. 

6. Gently flatten them down slightly with the back of a damp fork or your fingers. 

7. Place in the oven and bake for apporximatly 14 minutes without the fan!

8. Allow to cool and they will become crisp

9. Store in an airtight container

NOTES:

• GLUTEN FREE* Make sure that you use gluten free oats if you are ok with few a grains.

• STrICT PALEO* A good substitute for the oats and quinoa is almond flakes/slivers. 

• Almond flakes can be substituted with quinoa flakes which are not strictly Paleo but they are a seed and not a grain and some allow it when on a grain free diet.