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Exning helps you celebrate the Year of the Quinoa

2013 is the year of the quinoa, as recognized by the Food and Agricultural Organization of the United States. This grain is one of the strongest in protein, provides minerals and flavenoids, and also produces anti-inflammatory benefits. It’s nutty flavor works well on it’s own as a main dinner dish and can even be your breakfast if you add some sugar and cinnamon on it. I eat quinoa almost on a daily basis. Being allergic to corn, oats, and rice, wheat is usually my only option when it comes to grain. So, it’s nice to have something else out there for me. Luckily, quinoa is so versatile that you can even bake with it! 

These muffins are high in fiber, rich in flavor, and packed with healthy benefits for your body…what more could you ask for? As you can tell by the recipe, I like to add everything that I have in my house into my cookies. Well yes, that’s true. I figure if you’re going to eat a cookie, you might as well get some extra benefits like omega 3 fatty acids from the flax or some vitamin c and fiber from the apples. 

 

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Quinoa, Mollasses, Apple, and Date Cookies

1 cup all purpose white (you can use wheat) flour

1/3 cup quinoa flour

1/3 cup graham flour

1/3 ground flax meal

1/4 cup raw sugar

1 cup diced pitted dates (that have been soaked in water)

1 chopped apples

1 teaspoon cinnamon

1 teaspoon baking soda

1/4 cup molasses

2 flax eggs*

1/2 cup almond milk

*2 tablespoons flax meal mixed with 5 tablespoons water and let sit for 5 minutes

Spray pan with a safe to use oil spray and mold into balls, or use a cookie scooper like I did. Place a drop of agave (or honey) on each cookie for extra sweetness. Bake for 18-20 minutes on 350

 

Get your Quinoa Flour and Graham Flour here

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