Sunday, 17 March 2013

Chocolate Chip Quinoa Cookies

 These cookies are seriously tasty and guess what, no grains!


2¼ cups quinoa flour (or 1¼ cups quinoa flour and 1 cup all-purpose flour)
½ tsp baking soda
1 cup butter, softened
¾ cup white or cane sugar
¾ cup packed brown sugar
1 tsp salt
2 tsp pure vanilla extract
2 large eggs
1½ cups semisweet chocolate chips


Preheat the oven to 350°F.  Grease a large baking sheet or line with parchment paper.
Mix the flour and baking soda in a small bowl and set aside.

In a large bowl, blend the butter and sugars until smooth and fluffy.  Add the salt, vanilla and eggs and mix until well blended.  Stir in the flour mixture and blend well.  Mix in the chocolate chips.

Roll the dough into 1-inch balls and place 2 inches apart on the baking sheet.

Bake on the center oven rack for 8 to 10 minutes.  The cookies will be puffy and soft when removed from the oven, but will flatten when cooled.  Allow the cookies to sit for 1 minute before removing from the pan to a rack to cool completely.  Shore in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.


Quinoa Flatbread


This turned out pretty good. I think I will make a couple of changes next times but it was nice to be able to eat bread! (I can't have any grains right now)

  • ¾ cup quinoa flour
  • ½ cup almond flour
  • ½ cup unsweetened almond milk
  • 2 flax eggs (2 Tbs. ground flax seeds + 6 Tbs. warm water)
  • 1 Tbs.+2 tsp. coconut oil or grapeseed oil
  • 1 tsp. unsweetened applesauce
  • ¼ tsp. salt
  • ~~Optional additions for a savory version:
  • 1 Tbs. fresh, chopped rosemary
  • 1 Tbs. fresh, chopped basil
  • black pepper, to taste
  • ~~Optional additions for a sweet version:
  • 2 Tbs. honey
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • ½ tsp. vanilla extract
  1. Preheat oven to 375 degrees.
  2. Grease a cast iron skillet or a 9″ round pan with 2 tsp. coconut or grapeseed oil. Place the skillet/pan in the oven to heat it up.
  3. Prepare your flax eggs: combine ground flax seeds with warm water and allow the mixture to sit and thicken for at least 10 minutes.
  4. Mix all of the dry ingredients together in a large bowl. Add the almond milk, flax eggs, applesauce, and 1 Tbs. coconut/grapeseed oil (if using coconut oil, make sure to melt it first). Mix together until combined.
  5. Remove the skillet/pan from the oven and tilt it around to spread the oil evenly. Pour the batter into the pan and lightly tap the bottom of the pan on a hard surface to even out the batter.
  6. Bake for approximately 40 minutes, or until the edges have turned golden brown. Allow the flatbread to cool, remove from the pan, and slice.
  7. Top with any toppings you prefer! For a savory version, you could try macadamia nut cheese (recipe listed above) or hummus, tomatoes (fresh or sun-dried), basil, cucumber or zucchini. For a sweet version, you could top with any kind of nut butter (I prefer almond), jelly, honey, or fresh fruit, just to name a few. Feel free to get creative!
  8. Serve immediately or store in an airtight container in the fridge for up to 3 days. Enjoy!
 Recipe Source

Healthy Baking Substitutes

All the great details are over at

Pink Ice Cream decorated cake

How much cuter could this be? 

I can't wait to find a reason to make this cake. 

Check out the original post and even more cute girl details here.

Vegetarian Quinoa Jambalaya

Vegetarian Quinoa Jambalaya  from Meatless Meals for Meat Eaters

I'm a little quinoaed out at the moment but I'm excited I found this recipe! 

Link- salsa

Wow, yum! 

I'm always looking for different things to try and healthier options but chip and salsa are a weakness of mine. I think I'll call this the happy medium between damn good and healthy (depending on the chips you get) 

Check out there recipe here.

Milk Chocolate Covered Raspberry Jellies

Don't these look delish? They're like Big Turks right? I can't wait to try out this recipe! Check out over at Making Memories with your Kids

Baking My Way: Chocolate-glazed Florentines

I don't know how I got it wrong but this recipe didn't work for me. It seems to be very temperamental and I just ended up with messes and blobs that were supposed to be cookies. After they cooled a little I formed them into cookie like ball and glazed over. Not really what it's supposed to be like but salvaged none the less! 

1/3 cup butter
1/3 cup honey
1/4 cup sugar
2 tablespoons milk
1/4 cup flour
1/3 cup finely chopped candy pine
1/3 cup chopped candied cherries
1/3 cup silvered almonds

4 oz chocolate
1 teaspoon shortening

Heat oven to 325.

Grease and flour cookie sheet.

Melt butter in a saucepan over medium heat; remove from heat.

Stir in honey, sugar and milk; stir in flour.

Cook over medium heat for 3 to 6 minutes or until slightly thickened, stirring constantly.

Remove from heat; stir n candied peel, cherries and almonds.

Drop mixture by teaspoonfuls 3 inches apart on cookie sheet.

Bake for 8 to 13 minutes or until edges are golden.

Cool 1 minute; carefully remove from cookie sheet. Cool for 15 minutes or until completely cool.

Melt all glaze ingredient in a small sauce pan until blended. Spread over bottom side of cookies. When wet but not set use a fork to make waves in the glaze. Let cookies set.
Related Posts Plugin for WordPress, Blogger...