Soft Vegan Sesame Seed Dipped Quinoa CookiesPrint Recipe
- 1 cup organic rinsed quinoa
- 2 1/2 cups water
- dash salt
- 1/4 cup raw almond butter
- 1/2 cup confectioners sugar
- 1 tbsp granulated sugar
- 1 tbsp cinnamon
- 1/2 tsp ginger powder
- 2 tbsp canola oil
- 1/8 cup sunflower seeds
- 1/4 cup raw cacao nibs
- 2 tbsp flaxseed meal
- 3/4 cup gluten free flour
- 1 cup sesame seeds
Heat the water in a large pot and add the quinoa and dash of salt, cook for 30 min, you want it a bit over cooked so you can mash it nicely and will have a bit of leftover liquid. Let it cool for 10-15 min.
In large mixing bowl pour in the quinoa and all the liquid that comes along with it and add the almond butter, cinnamon, ginger and confectioners sugar and stir with a spoon ensuring your mashing as you go for about 5 minutes. Preheat the oven to 350 F and grab 2 non-stick cookie trays.
Add the oil, flax meal, granulated sugar, sunflower seeds, and cacao nibs and stir to incorporate. Then slowly begin to add the flour 1/4 at a time until it begins to look like a mix between cake batter and cookie dough.
On a separate plate pour out 1/2 cup of the sesame seeds and begin to form your cookies by grabbing 1 in wide balls of dough with your hands and then move it to the plate, flattening each side of the cookie with your palm into the sesame seed before it goes to the baking sheet. Repeat about 19 more times.
When the cookies are all on the sheets place in the oven to bake for 30 minutes then they are ready to eat, you can also shut the oven and let them cool in the oven, they can handle the heat without over cooking.
Ingredients in bird food typically include millet, sunflower seeds, and pumpkin seeds. Sounds eerily similar to the approved list of foods on the low-fodmap diet. Interestingly enough, quinoa hasn’t quite made it into the wild bird pre-made mixes you can purchase though a simple google search advises that it is in fact a delight for birds. Funny, because it looks the most like bird food, and its also my least favorite thing to eat. Do not really care for the high protein, iron boosting, antioxidant, and fiber it has, the grain tastes bland. If it tastes bad, I wont eat it. Flavor first.
However, sometimes you have to make due with what your given or in my case allowed to consume. Having avoiding quinoa for months in favor of millet ( the ultimate bird food btw), brown rice, and gluten free flours it was time to face the fear in the back of the pantry. Since I was craving a good cookie instead of a typical quinoa pilaf, bread, or salad, I decided to bake it into something. Ransacking my pantry for pairings that would go well with a cookie, and since I may have overindulged a bit over the holidays, enter the vegan quinoa cookie. Packed with healthy nuts, cocoa nibs, and flax meal its then dipped into a plate of sesame seeds before baking. There is not a ton of sugar in the recipe and if your tailored to savory feel free to omit it completely in favor of diced ham, cheese and thyme for savory cookies. Now that I have discovered an amazing way to hide the quinoa and still reap benefits, who knows what the path in front looks like, quinoa pudding, soufflés and dips coming to Toasty soon…