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!

Pumpkin Oatmeal Cranberry 'Cookies'

After my cooking marathon that you might have read about in Lemon Pesto Sauce Recipe, I was left with some canned pumpkin.  Normally I would throw them into some pancakes and freeze but as you might imagine...I was fresh out of freezer space.  Even the ice machine was being used to store all the goodies I made!  Yikes!  So I searched for some inspiration online via my business page, Round the Table, and folks shouted bread or pancakes.  I decided to take it a step further as we were missing our dessert fix.  Out of this one little can I was able to make a dozen Cocoa Pumpkin Muffins with Cherries (scented with Cinnamon and Cayenne) and also had about 10 little of these pumpkin delights. 

 

 Prior to baking

This is a rough recipe but I think you will find it suitable for the end product.  Which is far less like a cookie than I had hoped but much more like a breakfast bar which a delightful surprise.  With all this being said, do not attempt to hand these out as cookies to unsuspecting 3 year olds.  They will not be fooled.  When they think cookie, they're wanting that sugar high which you will not find here.  

Pumpkin Oatmeal Cranberry 'Cookies'

1/2 c. canned pumpkin

1 1/2 c. oats

2 tbsp flax seed - ground

1/2 - 1 c. whole wheat pastry flour

3/4 - 1 c. coconut milk

3/4 tsp baking powder

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp salt

1/2 c. dried cranberries

1/4 c. agave

1/4 c. maple syrup

Mix dry ingredients with a whisk. Mix wet ingredients together.  Add to dry.  Stir till just incorporated and add in cranberries.  Drop onto lined baking sheet.  Bake at 350 for 20-25 minutes or until center is set and toothpick comes out clean.  You should be able to pick these little gems up and the bottom will be golden and browned.   Store in an openish container - like an open ziploc bag or a container with a very loose fitting lid.  They could be frozen as well and thawed when you need a nice filling snack!  Thaw in microwave for about 60-90 seconds and enjoy.  

 

  

New Year's Resolutions...We all have 'em!

Yikes! It's 2012 already and we are all full of resolutions.  At the top of my list is to keep my blog updated for those that follow.  I also have the usual list of suspects on there too...eat healthier, work out, etc. Without further ado apologies are in order for letting my blog go by the wayside.  It's been almost an entire year!  Shame on me for leaving you hanging.  Though I must admit, this past year has definitely been a full one.  I'm now a licensed and insured Personal Chef as well as a stay-at-home-mom.  Who says you can't be both?  I also completed my Main Course Certification from the School of Natural Cookery in Boulder which was a phenomenal experience.  Wonderful teachers.  Wonderful food.  It was one of the best weeks of the summer.  But...

The biggest news is that we welcomed little Liam on July 13th safely at home.  He's almost 6 months now and just starting on solid foods.  I can't wait to show him the wonderful world of food!  He's already such a great eater that I'm just keeping my fingers crossed that he stays that way.  Ethan is still picky but in a different way...he just picks liquids over solids.  He'll eat almost anything we put in front of him if he's in the mood for it but mostly he just likes to drink his breakfast, lunch and dinner.  With all that being said, he is no stranger to sweet treats.  I still have to get creative and so the following recipe was prepared and consumed - quickly!  This was a pretty simple one with the handy dandy stand mixer so even the little tot was able to help. 

Our letter of the day was also Y.  We did a yellow Y for our arts and craft project which led to our baking session because what's yellow in the kitchen?  LEMONS!!!  : )  Another great way to integrate learning into everyday experiences.

Inspired by a recipe from allrecipes.com

Zucchini Lemon Drop Cookies

6 tbsp c. butter - softened
1/2 c. unrefined natural sugar
1 egg
1/4 c. maple syrup
2 tbsp applesauce
1 med zucchini - finely shredded (about 1 cup)
1 tsp grated lemon peel
1 tsp cinnamon
1 tsp vanilla
1/4 tsp nutmeg
1 c. white whole wheat flour
1/2 c. unbleached all-purpose flour
1/2 c. ground oats
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 c. raisins
1/4 c. white chocolate chips (called for walnuts but we were out)
Glaze:
2 tsp lemon juice
2 c. powdered sugar

Cream butter and sugar together.  Add in maple syrup, egg, lemon zest, applesauce and vanilla and continue mixing till incorporated.  In separate bowl, combine all dry ingredients excluding raisins and chocolate chips.  Slowly add to butter mixture and beat on low till blended.  Fold in raisins and chocolate chips.  Drop onto baking sheet 2 inches apart and bake at 375 for 9-12 minutes.

Let cool and prepare glaze.  I wanted mine to be pretty thick so it would hold up overtime.  I cut down on the sugar and before frosting, I squeezed a couple drops of lemon juice directly onto cookies.  I really wanted the zing!

These were awesome and so cake-like.  I enjoyed them with my tea in the morning and with a dollop of whip cream at night.  Enjoy!