The best thing about baking? The way it fills the house with the aroma of something divine. Ever since I saw Bea's blog post about the rose-shaped quinoa, rice flour and almond meal based tiny 'muffins', I was in love with her photos and I wanted to try the recipe. So, now, several months later I finally got around to it to have all the ingredients: baking supplies, the beautiful baking pan and enough time. The tea cakes are gluten-free, and have a wonderful light texture, but a solid flavor with the almond meal and vanilla. Simply delightful.
As for the recipe, I point you directly to Bea's post.