I came to the conclusion today that my body definitely has a problem digesting gluten. I have been circling around this thought for a while, especially after the cleanse we did around the New Year. Anyway, I haven’t been including it in my diet but last night I decided to have a piece of wheat bread with my soup then this morning I decided to give oats (which, in the US are contaminated with gluten) another try. The results were far from ideal, my head hurt and I felt as if I were in a fog. Going back to sleep for a few hours helped slightly but my stomach remained achy and bloated for half of the day. So this morning I threw out the rest of my bread and pushed the oats to the back of the cupboard (In case Charissa wants some when she visits!)
After purging my apartment of gluten I decided to make some cookies since I am going home tomorrow! I was all excited to try to make a gluten-free recipe and just when I thought I succeeded I realized that kamut (which is a main ingredient) contains gluten :(. I guess that’s what I get for not doing my homework.
I decided that I would share the recipe anyway since they turned out pretty tasty. If you do not have kamut flakes or quinoa and you are not gluten intolerant then feel free to sub all-purpose or wheat flour in for them.
While these cookies are good they are fairly crumbly so make sure you let them cool completely before eating, they stay together way better once fully cooled! If anyone has experience baking with quinoa I would love to hear your tips and tricks to make them stay together better!
Quinoa Monster Cookies
Yield: 24 Cookies
- ¾ cup Kamut Flakes + 2 Tbs
- ½ cup Quinoa
- 1 tsp Cinnamon
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- ¼ tsp Allspice
- 1/8 tsp Nutmeg
- 1/8 tsp Ground Ginger
- ¼ cup Brown Sugar
- Good Earth Sweet and Spicy Tea steeped in ½ cup water ½ cup almond milk
- 1 Flax Egg made with 1 Tbs Flax + 3 Tbs Tea
- ¼ cup Earth Balance Butter at room temperature
- 1 Tbs Molasses
- 1 Tbs Applesauce
- 1 Tbs Trader Joe’s Pumpkin Butter (or more applesauce)
- 1 Tbs Fresh Squeezed OJ
- 1 tsp orange zest
- 1/3 cup Craisins
- ¼ cup Coarsely Chopped Dark Chocolate
First steep your tea then mix the flax egg, set aside. Preheat the oven to 350. Using a coffee grinder grind the ¾ cup kamut flakes and the quinoa into a fine flour. Mix all dry ingredients, including the whole kamut flakes, and set aside. Cream the butter by itself then add the brown sugar and cream for 1 minute, add the flax egg and mix for 2 more minutes. Next mix in the molasses and combine. Once thoroughly incorporated, mix in the orange zest, orange juice, applesauce, pumpkin butter, and ¼ cup of the prepared tea. Fold in the craisins, dark chocolate, and any other ingredients you would like such as toasted walnuts, almonds, or vegan marshmallows ;). Bake for about 12 minutes then cool for 5 minutes on the baking sheet. Cool the rest of the way on a wire cooling rack.
This is probably my favorite tea evvvaah 🙂
Lightly grease the cookie sheet, I used coconut oil but if you do not have it then non-stick cooking spray works just as well. Place cookie dollops about the size of a tablespoon a few inches apart on the sheet.