I’ve written about quinoa before. While I’ve always enjoyed using quinoa flakes, I didn’t always love baking with the flour. Just too earthy, I thought.
But toasting the quinoa flour first mellows the grassy and sometimes overpowering taste of the flour. In A Tiger in the Kitchen, Cheryl Tan writes about her grandmother toasting tapioca flour for kueh bangkit, a traditional cookie, to get the right texture. To toast in the oven, spread quinoa flour evenly on parchment lined sheets and bake for about an hour at 225 degrees. Let flour cool completely before storing in airtight bags.
These small bites are like an oatmeal cookie, but with quinoa flakes in place of the oats. There’s nothing better than a cookie for a well-rounded breakfast!
Quinoa Breakfast Cookies
Blend together in large bowl:
½ cup ripe banana, mashed
3/4 cup brown sugar, packed
1/3 cup oil
2 teaspoons pure vanilla extract
Combine the following dry ingredients, then add to large bowl:
½ cup toasted quinoa flour
½ cup brown rice flour
¼ cup mesquite flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
Pinch ginger and cardamom
1 and ¼ cups quinoa flakes
Let dough chill in fridge for at least an hour. To bake, preheat oven to 325 degrees. Using a #40 disher, drop dough onto parchment lined cookie sheets. Press each cookie once with tines of a fork to flatten slightly. Bake for about 12 minutes. Yield: 20 cookies
Edited to add: Don’t miss a a delightful variation of this recipe, Spiced Apple Quinoa Cookies, at Family Style Food
Still here? Today’s Let’s Lunch on twitter features small bites. Take a look at these delicious posts!
Cheryl‘s Popiah (Summer Rolls) at A Tiger in the Kitchen
Ellise‘s Bite-Size Black Pepper-Strawberry Scones at Cowgirl Chef
Emma‘s Radish Phyllo Cups at Dreaming of Pots and Pans
Karen‘s Sushi video demo at Geofooding
Danielle‘s Bomboloni + Meyer Lemon Curd at Beyond the Plate
Cathy‘s Dandelion Bread Pudding with Sundried Tomato & Gruyere at Showfood Chef