I've mentioned it a couple times on my facebook page that I have ventured in the realm of quinoa cookies. I first saw my inspiration at Once A Month Mom's page for their veggie menu selections. They has a chocolate quinoa muffin and I was blown away. Could it be? A quinoa muffin that was delicious enough for breakfast and yet easy, quick and an on-the-go snack? This is one that almost anyone can enjoy - it's a nut free, dairy free and gluten free bite sized nugget of goodness. After three attempts, I think I might have the recipe to share with you guys. Finally. This is yet again one of those adaptable recipes and would be great made a little bigger and frozen for those mornings when there just isn't enough time in the day. Also, let me preface that this is not my best photography in the world. : )
Cranberry Quinoa Breakfast Cookies
2 c. gluten-free oats (quick-cooking rolled)
1 1/2 c. cooked quinoa
1/2 c. shredded coconut
1/2 c. cranberries
2 ripe bananas - mashed
1/4 c. unsweetened applesauce
1/4 c. maple syrup/agave/honey
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
Combine dry ingredients in a large bowl except cranberries and quinoa.
Mash up the bananas and mix all the other wet ingredients together in a smaller bowl. Combine bowls and mix well. Add in quinoa and mix again. Toss in the cranberries and mix one last time.
Bake for about 20 minutes at 350. The tops should just be starting to brown. If you've chosen the bar method than the edges should be pretty golden. If you went with the cookie, the bottoms should look like this:
Store out in the open in the fridge or in an airtight container. That is of course if they last that long. Enjoy!