We recently had the pleasure of having the Pacific Curls of New Zealand stay with us while on tour. Jess had asked for this recipe so here it is. As grains go, quinoa (KEEN-wah) cannot be beat. Credited with keeping the Inca Army strong its nutritional properties are quite impressive. It continues all of the essential amino acids and is a complete protein.
Note:These are not to be mistaken with "Shayner Cookies" which have quite a few nuts and seeds in them. I will post those soon...
Enjoy.
Yields: 2-3 dozen cookies depending upon how big you make them!
Ingredients:
2 ½ cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
½ cup of butter, room temperature
½ cup of date butter
1 cup of natural cane sugar
2 large eggs
1 tbsp of vanilla
2 cups cooked quinoa
1 cup of rolled oats
¾ cup of chopped nuts (I use pecans)
Note:These are not to be mistaken with "Shayner Cookies" which have quite a few nuts and seeds in them. I will post those soon...
Enjoy.
Yields: 2-3 dozen cookies depending upon how big you make them!
Ingredients:
2 ½ cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
½ cup of butter, room temperature
½ cup of date butter
1 cup of natural cane sugar
2 large eggs
1 tbsp of vanilla
2 cups cooked quinoa
1 cup of rolled oats
¾ cup of chopped nuts (I use pecans)
- Pre-heat oven to 375.
- Cream together butter, sugar, date butter until fluffly.
- Add one egg at a time mixing well between, remembering to scrape sides of bowl.
- Combine flour, baking soda, baking powder and in salt in separate bowl.
- Add dry mixture in batches (3-4), stirring between.
- Stir in quinoa, oats and nuts until everything is well combined.
- Drop onto a parchment lined cookie try and bake for 10-12 minutes until golden (I like to use an ice cream scoop for the batter as the cookies come out more uniformed)
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