Sorry to disappoint anyone…but we’re not doing marijuana brownies today. A lil counselor humor. Moving on…
I am now a quinoa convert. I have yet to try the red version, but the “regular” version is my new fun. Although I must say it reminds me of chia in how it can easily be added to anything and then I decide it’s healthy for me. Quinoa ice cream anyone? OK just kidding. I decided a good idea for me would be to add quinoa to my oatmeal cookies. Once again I am not that creative, because an after the fact Google search shows me how everyone under the sun has already jumped on this train. Not going to pretend these are healthy, they’re still cookies after all, but if you’re going to splurge on a cookie, why not at least have fruit and protein?
Oatmeal Raisin Quinoa Cookies
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup butter
- 1/2 cup sugar (or Stevia – check conversion rate on your package)
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup oats
- 3/4 cup quinoa
- 3/4 cup raisins
- Preheat oven to 350 degrees F
- In a bowl combine flour, baking soda and baking powder
- Add in butter, sugar (or Stevia), brown sugar, egg and vanilla
- Mix in oats, quinoa and raisins
- Distribute dough on cookie sheet
- Bake for 12-15 minutes
Photos & Comments:
Yes, they make quinoa flakes/flour, but I chose traditional quinoa. As I mentioned above it reminds me of chia in the way it looks, and also in the way it reacts in my mouth. If I get a “seed” stuck in my teeth for example. Personally I like the look of it, giving the cookies a bit of a dotted appearance.
Since I did not take photos of the process of cookies, I revisited two of my favorite recipes from the past.
My first attempt at fortune cookies was posted at the start of the year.
I discovered if I pinch the fortune cookies and mold their shape more from the side (think the way you may fold a letter) the curve looks more traditional. Also, beating the eggs a bit longer produced a better batter.
Granola bars are one of the first things I tackled back in Nov 2011. Since then I’ve made several different batches, each time tweaking the process a tad.
I used 100% honey this time, no Karo syrup and IMHO the flavor is much better. Far more natural tasting.
I have yet to get them to fill a 9×13 pan again, but the sides of wax paper help to mold the bars nicely
They did not dry out of fall apart. I attribute this to two factors. 1) I did not force all the dry ingredients into the mix. If there were chunks or powder left over, I let it be. I think this helped keep things evenly distributed. 2) I used mini chocolate chips, which mostly melted. Larger mix-ins will force the bars apart.
Do not overheat the honey and sugar mixture. Cooking it too long or on too high of a temperature must change the chemical make up of the sugar (think soft balling or whatever for candy) quick and easy tun around created a much easier substance to work with when it came time to add dry ingredients.