Oatmeal Quinoa Breakfast Cookies

I found a container of cooked quinoa in the back of my new, narrow but deep fridge this morning, which was begging to be eaten. I remembered a recipe for breakfast cookies I read in the latest issue of “Bon Appetit” magazine and decided to give it a try. My kids each have to bring two snack to school per day and with our stack of cereal bars dwindling fast and replacements costing the equivalent of nearly 10 USD, I will probably be doing a lot of baking in the years to come.

Not that I mind really, as it is much more fun than cutting the head and feet of yet another organic chicken which is staring at me from my counter top. I went for a different brand, this one twice as expensive as the last one and I was hoping it would be a bit more plump in the chest and thigh, but no. I did find some organic pork; liver, tiny pieces of very fatty bacon and knuckles. Now I just need to find the “Sauerkraut” and dig up my German cookbooks…

Here is the recipe for the delicious, and very wholesome breakfast cookies, which have been my second and third breakfast today and probably will be my lunch as well. Oh no, weren’t they supposed to be for the kids’ lunch boxes?

I slightly changed the original recipe, substituting spelt flour for wheat, maple syrup for honey and walnuts for almonds. I am sure you can use whatever you have available. These cookies seem to be very forgiving.

Off to my first Mandarin lesson today. Got to find myself some coffee on the way.

Recipe adapted from “Bon Appetit”, February 2012

Makes about 2 dozen

Ingredients

  • 1 1/2 cups spelt flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (1 stick or 113 g) unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/4 cup maple syrup
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup cooked quinoa
  • 1 cup old fashioned rolled oats
  • 3/4 cup dried cranberries, chopped
  • 1/4 cup toasted walnuts, chopped
Method
Preheat oven to 375 F (190C). Line 2 baking sheets with baking paper.
In a medium bowl, whisk together flour, salt, baking powder and baking soda.
Using an electric mixer, beat butter sugars and maple syrup until light and fluffy, approximately 3 minutes. Add eggs and vanilla extract and until light and fluffy, about 2 more minutes. Beat in flour mixture, 1/2 cup at a time. Fold in quinoa, oats cranberries and almonds.
Spoon dough in 2-tablespoon portions onto prepared baking sheets, 1″ (2.5 com) apart.
Bake until golden, about 15 minutes, rotating the baking trays half way through.
Cool cookies on wire rack and don’t eat all at once.

 

 

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