Until then, I’ll take two of these and glass of cold
Quinoa Chocolate Chip Cookies
Yields 2 dozen
(inspired by Karina @ Gluten Free Goddess)
3/4 cup quinoa flakes
1/2 cup quinoa flour
1 cup sorghum flour
1/2 cup potato starch
1 cup raw coconut crystals
1/2 cup organic brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp xanthum gum
1/2 tsp sea salt
1 tsp cinnamon
2/3 cup coconut oil
3 Tbsp pure maple syrup
1 Tbsp pure vanilla extract
2 flax eggs (2 Tbsp flax meal + 6 Tbsp warm water, set aside)
1 cup dark chocolate chips
In a large mixing bowl, whisk together dry ingredients (from quinoa flakes to cinnamon).
In a small bowl or large measuring cup, blend together coconut oil, maple syrup and vanilla extract.
Combine the wet and dry ingredients with a wooden spoon until you get a fairly thick, sticky batter. Add the flax eggs to batter and combine well. The dough will be thick and sticky.
If needed, add 3 to 4 Tbsp of warm water to achieve a cookie style dough that will stick together when you pinch it.
Stir in chocolate chips. Chill dough for 30 to 60 minutes.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Roll spoonfuls of dough between your palms and form into 24 balls about the size of a golf ball. Place on baking sheet and press down slightly (not too much!).
Bake for 22-25 minutes, or until golden. Allow to cool on pan for a couple of minutes before transferring to a wire cooling rack to cool completely (if you can wait that long!).
One of my favorite cookies…rich, caramel flavor with a chewy quinoa center and a chocolate chip in every bite!
And then there are these little gems, healthy enough for any meal in my book!Soft Banana Quinoa Cookies
Yields 12 cookies
2 ripe bananas, mashed
1/3 cup raw coconut crystals
2 Tbsp grapeseed oil
1/2 cup shredded coconut, unsweetened
1 Tbsp coconut flour
2 Tbsp flax meal
1/2 cup raw sunflower seeds
1/2 cup raw almonds, sliced
1/2 cup quinoa flakes
1 tsp cinnamon
dash of nutmeg
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup dried fruit or chocolate chips (optional)
Preheat oven to 350 degrees. Prepare a baking sheet lined with parchment paper.
In a medium mixing bowl, combine mashed bananas, coconut crystals, oil and flax. Stir well.
Add in remaining ingredients and stir until thoroughly incorporated.
Drop by 2 tablespoon full onto prepared baking sheet and flatten to about 1/2 inch thick.
Bake for 12-14 minutes, rotating halfway through. Cool on baking sheet a few minutes before transferring to a wire cooling rack.
Yes, they do have a “green” tint to them and yes, they are still edible and delicious! Here’s the culprit…all plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds, which is why they turn a lovely shade of green as they cool!! It is my understanding that if you try reducing the baking powder or baking soda by half they should not turn green.
Now let’s keep all this “sweet” in check with a little “sweat”…
It seems that I typically catch the “running bug” right after we run a good race. So, while I’ve got the itch I decided to shoot for another goal and start training for a 10K!
I signed up with Power Bar Active Trainer to log and share my workouts. The plan has me running 4 days a week and strength training 2 days, so we’ll see how it goes!
Here’s what I logged for today’s “running workout.” The goal for today was to complete an “easy” 20 minute run, but I’m an over-achiever and ended up at 30 minutes!
Latest Training Plan
- Logged this Week
- 1 workouts
- 0 goals
- 3.5 miles
- 419 calories
I just completed Day 1 of the Beginner 10k Training Plan.
Running (3.5 mi)
- Total Distance 3.5 mi
- Farthest Distance 3.5 mi
- Total Duration 00:51:14
- Longest Workout 00:31:14
- Calories Burned 419
- Workouts Completed 1
- High Fives Given 0
- High Fives Received 0
And if running is not your thing, get your sweat on in the comfort of your own home with this workout! This should get your heart pumping…remember to hydrate and always treat yourself with something a little sweet!
Have a fabulous week!