Pumpkin Quinoa Cookies - For Breakfast?
|Pumpkin cookies with quinoa flakes. Like oatmeal- but better.|
Iced Pumpkin Quinoa Cookies. Yum.
Sometimes in the same single moment.
Forgive my habitual drift into philosophical territory here, but here's the thing. A growing, deepening awareness of how little we actually control has sparked my need to surrender. And shake loose some assumptions. Including the perception of Other (risking a messy and complicated expansion of the heart, the awareness of Yeah, I am that too). Which startles you with a sharp clean view of what is valuable and true.
Think about it.
As for me?
Karina's Pumpkin Quinoa Cookie Recipe
Originally published December 2009.These tasty morsels of cookie goodness freeze quite well, so hide a few on baking day and freeze for later. It's always nice to have a surprise treat on hand for unexpected guests. Or breakfast!
1 cup Ancient Harvest Quinoa Flakes
1 cup sorghum flour or brown rice flour
1/4 cup millet flour
1 tablespoon tapioca starch or potato starch (not potato flour)
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the dry ingredients.
1/2 cup Organic Coconut Oil or Spectrum Organic Shortening
Combine until the mixture is a bit crumbly and sandy.
1 cup canned pumpkin
1 tablespoon bourbon vanilla extract
1 tablespoon pure maple syrup
1/4 teaspoon lemon juice
Beat to combine.
Note: I did not need to do this, but-- if the dough is too stiff to handle, add your favorite non-dairy milk, one tablespoon at a time and just enough make a sticky gooey dough.
1 cup dairy-free dark chocolate chips
1/2 cup raisins or currants
Option to add in, if you like:
1/2 cup chopped nuts such as pecans or walnuts
Using a soup spoon drop the dough by spoonfuls onto the parchment paper. The dough is sticky, so use moist fingers to help round out and mound the dough; don't flatten them, just shape them a bit.
Bake in the center of a preheated oven till golden and firm. This is anywhere from 18 to 25 minutes, depending upon your oven, and whether or not you have added in fruit and nuts, etc.
Cool the cookies on a wire rack.
Drizzle with my Maple Nutmeg Icing- recipe is here.
These cookies were fabulous slightly warm from the oven. The outside of the cookie gets a little bit crisp as it cools and the inside stays tender and slightly chewy.
We wrapped and froze extras. They are delicious warmed slightly in the microwave.
Makes 22-24 medium cookies.
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