The quinoa soak cookies are egg-free and suitable for everyone.
A quick dough, where you only need a bowl and a fork to mix.
We are usually used to eating quinoa as a substitute for cereals, and I had already talked about it when I made the burgers. It is gluten-free and has a vegetal flavor; I couldn’t define it otherwise.
However, since the most important meal of the day starts with breakfast, I love to diversify and experiment with new things and also try to consume healthy foods made with minimally refined or “healthier” ingredients.
Returning to my fantastic quinoa soak cookies, I can say they pleasantly surprised me both for their texture and taste; in fact, thanks to cinnamon and the other ingredients in the recipe, you can’t taste the quinoa at all. Furthermore, if you pay attention to baking, you’ll bake perfect cookies to soak in your favorite drink.
READ THE TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Portions: 17 Pieces
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: All Seasons
- Energy 121.68 (Kcal)
- Carbohydrates 15.01 (g) of which sugars 3.30 (g)
- Proteins 3.04 (g)
- Fat 6.15 (g) of which saturated 1.60 (g)of which unsaturated 4.13 (g)
- Fibers 2.23 (g)
- Sodium 1.64 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz quinoa
- 7 oz milk (or plant-based)
- 1.4 oz whole cane sugar
- 3.5 oz apple sauce
- 2.8 oz rice oil (or another mild oil)
- 5.3 oz type 2 flour
- 1.8 oz unsweetened cocoa powder
- ground cinnamon
- vanilla
Steps
– Wash the quinoa first in a container and then rinse under running water; meanwhile, bring the milk with the used vanilla bean (which still releases seeds and aroma) to just below boiling. Cook the quinoa for about 10 minutes, stirring to prevent sticking. Then turn off the heat and cover (this way the grain will absorb all the liquid).
Mix the sifted flour, cocoa, and cane sugar in a bowl.
Add cinnamon and a pinch of baking powder. Mix everything.
– In a larger bowl, pour the cold quinoa, add the oil, apple sauce, and mix. Then incorporate the powders. The dough easily comes together by hand.
Roll a bit of dough between your hands, place it on the baking tray lined with a perforated mat or parchment paper, and press down slightly. Continue until the dough is used up.
Bake the cookies in a preheated oven at 350°F for about 15 minutes. They should still be slightly soft.
Variations and Tips:
– If you don’t want to use apple sauce, you can increase the sugar by another 1.8 oz to make it 3.2 oz and add 3.5 oz of another liquid; orange juice, water, or milk. Keep in mind that the final dough might be more liquid.
– The flour can be replaced with regular all-purpose; consider that the dough might be a bit more liquid.
– If the final dough turns out more liquid, don’t add more flour, but use 2 spoons to form the dough heaps.
– If you want to make them white, just omit the cocoa and use 7 oz of flour.
