Monday, March 12, 2012

Amazing Quinoa Cookies

  Ok, I just said it in my last post but finding a good cookie recipe has been next to impossible since finding out Jack was also allergic to rice and oats. The cornmeal hedgehogs are good, the boys love em, but they aren't really cookies.
  While at a wonderful organic health food store in Weatherford (Abundant Health Nuturally) on Saturday, I came across a product I had never really paid attention to before: quinoa flakes.  The box says "For hot cereal and much more!" I thought for hot cereal it might be really nice, as I can only stand grits so often, so we bought it. Once I got it home I saw the back of the box had recipes for cookies and banana bread muffins. The cookie recipe called for rice flour but I just used corn flour (NOT corn meal) instead and the results were fantastic! These LOOK like cookies, taste like cookies, do not fall apart and are also not hard as a rock, just perfect! I am in love! I can't wait to try out the banana muffin recipe (that will call for substituting egg so it's hard to say if it will work as well or not).

 Some nutritional facts about quinoa versus other grains:

                           Quinoa         Wheat       Rice         Corn        Oats
Protein                   16.2             14.0        7.5            3.5           13.0
Fiber                       3.5                2.3        0.9            0.7           10.6    
Healthy fats            6.9                2.2        1.9            1.0            5.4
Carbs                      63.9              69.1      77.4          22.1          66.1

per 100 grams
Calcium, mg         141.0             36.0       8.0            6.0
Phosphorus, mg    449.0            224.0    143.0         207.0
Iron, mg                 6.6                4.6          0              3.7

Amazing Quinoa Cookies

1/2 cup honey (or agave nectar if vegan)
1/3 cup brown sugar
1/2 cup Soy Free Earth Balance
1/2 cup peanut butter
1/2 tsp vanilla extract
1 cup corn flour (or quinoa flour, perhaps)
3/4 cup quinoa flakes
1 tsp baking soda
1/4 tsp sea salt
1/4 cup raisins (optional)
1/4 cup Enjoy Life vegan chocolate chips (optional)

Heat oven to 350.
Beat honey, brown sugar, Earth balance, peanut butter, and vanilla in stand mixer until creamy. In a small bowl, combine flour, flakes, baking soda, and salt and mix well. Add to honey mixture and beat until well mixed. Drop by rounded tablespoons about 2 inches apart onto an ungreased cookies sheet. Bake 12-17 minutes (longer for crunchier texture) or until light golden brown. Cool 5 minutes before removing to a cooling rack. Makes about 2 dozen cookies.

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