Let’s talk for a second about quinoa in cookies – I recommend that you use leftover quinoa here. I like to make a big batch of quinoa early in the week for easy toss-together lunches and dinners. Store your cooked quinoa in the fridge and that way when you’re ready to bake these cookies, it’s ready for you.
If you haven’t baked with oat flour before – it’s so easy. No need to go shopping for fancy flours, just blend your oats in a food processor for about a minute and you have oat flour. It’s gluten free but be sure to seek out certified gluten free oats if gluten is a problem for you.
Ingredients
- 1 cup oat flour (made from 1¼ cups whole rolled oats)*
- 1 cup (additional) whole rolled oats* (see note)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ½ cup cooked quinoa
- 1 cup finely shredded carrots
- 2 tablespoon ground flaxseed + 5 tablespoons warm water
- ½ cup almond butter
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- ½ cup nuts and/or seeds (I used walnuts + pepitas)
- ½ cup dried cranberries
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Use a food processor or a blender to process the 1¼ cups rolled oats into a fine flour and measure out one level cup. In a large bowl, stir together the flour, the remaining 1 cup whole oats, baking powder, baking soda, cinnamon and sea salt. Fold in the quinoa and then the shredded carrots, stirring until the carrots are completely coated with flour.
- In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes. In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
- for full recipe please see : www.loveandlemons.com
Posting Komentar