Cranberry Quiona Cookies

So we all have the mornings when there's not even time for a bowl of cereal so you walk out the door and hope that the cup of coffee will keep you tided over till lunch.  By the time you hit traffic, you think to yourself that the morning decision of skipping breakfast might have been a mistake.  Well these little nuggets might be just what you were looking for.  They are super simple, especially if you have some leftover quinoa from last night's dinner.

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.

This is where you can choose to do a couple things.  Roll into balls and place on parchment lined baking sheet making sure to smoosh just a little bit.  Or you could spray a tablespoon with cooking spray and scoop it batter, tap onto parchment paper and repeat.

Or you could press the mixture in a parchment lined glass baking dish.  The choice is up to you!  However, I would advise that you do individual cookies rather than bars to get the texture that I enjoy.  Slightly crisp on the outside and chewy on the inside.




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!

Leftover grain = Amazing quick breakfast!

Happy Friday to everyone!
 
As the craziness of moving seems to be settling down, I realize the importance of starting your day on the right foot.  I.E. Starting it with the right things in your belly.  Most days I normally start my eating routine about 9 or 10 though my kiddos wake up at 6.  It just seems to be the time that I can actually sit down and eat which as other parents may know, can be a rarity.  Quickness is also key to eating great in the morning.  If you fill your face with high sugar cereals and empty calorie juice, you simply won't have the energy to sustain you throughout your day.  So let's look at what you had for dinner last night...

Did you happen to have a side of rice?  Or quinoa?  Or couscous?  Well why not make a little extra next time and save it for the morning?  I was inspired by my pantry this week.  I have all these bulk grains that *tisk*tisk*, I didn't label.  Insert frownie face here.  I'm not the best at deciphering between them all in their raw form so I've decided to cook up these so-called mystery grains.  My first adventure left me with this slightly chewy, nutty, almost sweet tasting grain that I have determined to be oh so wonderful barley.  And I have quite a bit of it!  So after mixing it into some baby food and forming it into patties with red beans, I still had a few cups left.  So of course...I make breakfast!  My favorite meal of the day.

This recipe is pretty adaptable to your taste buds.  Feel free to substitute any leftover grain you might have in your fridge.  I would recommend something on the sturdier side.  As with the others I mentioned, forbidden black rice would be another excellent choice.

Rise & Shine Breakfast Barley
1/2 c. cooked grain (Barley)
1/4 c. lite coconut milk (or any other milk you prefer though I like the thickness of coconut)
2 tbsp maple syrup
1/4 c. cranberries
1/4 c. unsweetened coconut
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp nutmeg
1/8 tsp coriander
1 orange of choice (I used mandarin)

Mix together all ingredients except for grain and heat on medium for 1-2 minutes.  Add in grain and cook an additional 3-4 minutes or until hot and bubbly. Garnish with zest of orange. And peeled slices.