Gluten free coconut and cranberry biscuits

Line 2 large oven trays with baking paper.

Place quinoa, coconut, seed mix, cranberries, sugar, arrowroot andcoconut meal in a large bowl, mix well.

Combine butter, honey and water in a medium saucepan. Stir over medium heat until melted. Bring to boil. Stir in soda. Remove from heat. Stir in quinoa mixture until combined. Add egg white. Mix well

Roll 2 level tblspn of mixture into balls. Place on preparedn trays 4 cm apart.

Cook in moderate oven (180c) for about 20 minutes, swapping trays halfway, or until golden brown. Cool biscuits on trays.