Ingredients
- ¾ cup raw quinoa
- 1½ cups water
- 1 cup Bob’s Red Mill Gluten-free All-Purpose Baking Flour
- ½ cup freshly ground flax seed
- ½ teaspoon ground cinnamon
- ½ cup maple syrup
- 2 tablespoons grape seed oil, or melted coconut oil, or walnut oil, or… any kind of oil you want, really!
- 2 teaspoons pure vanilla extract
- ⅓ cup raw walnuts
- 1 banana, cut into small chunks
- 1 banana, sliced into coins
Instructions
- Add quinoa and water to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.
- Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
- Add all dry ingredients to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
- Add all wet ingredients to a small bowl and stir well.
- Pour into the bowl with dry ingredients and stir to combine.
- Stir in walnuts and banana chunks.
- One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.
- Place sliced bananas on top (if using) and bake in preheated oven for 25-30 minutes, until cooked through and golden.
- Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool completely. Because cooked quinoa was used in this recipe, when the cookies first come out of the oven, they’re a bit soft on the inside but they will firm up nicely!
- Once they’ve cooled completely, transfer them to a container and keep in the fridge for up to 7 days.
Notes
For details on why you should soak your nuts, and a quick step-by-step on everything nut soak, check out this post.
Add quinoa and water to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.
Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
Add all dry ingredients to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
Add all wet ingredients to a small bowl and stir well.
Pour into the bowl with dry ingredients and stir to combine.
Stir in walnuts and banana chunks.
One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.
Place sliced bananas on top (if using) and bake in preheated oven for 25-30 minutes, until cooked through and golden.
Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool completely. Because cooked quinoa was used in this recipe, when the cookies first come out of the oven, they’re a bit soft on the inside but they will firm up nicely!
Once they’ve cooled completely, transfer them to a container and keep in the fridge for up to 7 days.
Thank you so, so, so much for banding together with me. I am hoping that we can make a BIG change in the lives of many when we pull this off!
Source healthfulpursuit
Source: How To Quinoa Banana Bread Breakfast Cookies
0 comments:
Đăng nhận xét