Quinoa Monster Cookies

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

Dry Ingredients

  • 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

Other Ingredients

  • 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 🙂

This is what the kamut and quinoa should look like after grinding it to a flour.

Cream the butter by itself until it is nice and fluffy.

Yumm sugar and buttery goodness!

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.

Be careful when taking the cookies off the cookie sheet because they may crumble.

Enjoy with the rest of the tea :)!

Creamy Chocolate Fudge and PB Fudge Cookies

Happy New Year’s Eve Day everyone!

While I was home over Christmas Charissa and I discussed our goals for 2012. I have never been one to make New Year’s resolutions because they never seem to last very long; but I do like to think about what I plan on accomplishing in the year to come. My main goal is to volunteer more and simply get involved with the community. Graduation has really started to creep up on me and it’s time to gain some experience! I also think that helping out with programs such as the Backpack Food Program will help get me excited about entering the workforce and making a difference!

“According to the USDA, over 16 million children lived in food insecure households in 2010.” Personally I would expect to find these statistics for a country such as Africa where money and food are limited; but these 16 million children are actually located in America. I can’t imagine growing up not knowing when I will be able to eat again. Take a moment and think of the worries the parents of these households must feel. I was fortunate enough to grow up knowing that food was available whenever I became hungry so I can only imagine the stress and pain those families must feel every day.

Facts such as these really motivate me to lend a helping hand whenever possible and I hope they do you as well! If we all help out locally we can really make a difference nationwide.

Now onto this evenings festivities… Whether you are hosting a NYE party or attending a friend’s party, half the fun is providing delicious goodies! This year you can introduce your guests to a vegan-friendly fudge that is sure to please.

Creamy Chocolate Fudge

  • ¼ cup Earth Balance Butter
  • ¼ cup Sugar Free Maple Syrup
  • 1 Tbs. Unsweetened Cocoa Powder
  • ¼ cup French Vanilla Soy Creamer
  • 3 cups Powdered Sugar
  • ½ cup Vegan Chocolate Chips
  • ¼ tsp. Salt
  • 1 tsp. Maple Emulsion

Melt the butter in a saucepan over medium-low heat then add the maple syrup, creamer, and cocoa powder. Stir well until combined then slowly sift in 1 cup of the powdered sugar. Once all of the clumps have disappeared add the chocolate chips and stir continuously until melted. Lower the heat and slowly sift in the remaining 2 cups of powdered sugar. Try to get rid of all the clumps of powdered sugar then add the salt and maple emulsion. Once combined turn of the heat and allow to cool slightly in the pan (stirring vigorously every few minutes.) Spray a shallow dish with nonstick spray and pour the chocolate in. Place the dish into the freezer until set then transfer to the refrigerator.

Again I apologize for the lack of pictures, the next recipe will have double the amount to make up for it! I made this recipe over Christmas and it was definitely a hit!

*BONUS RECIPE* 🙂

PB Fudge Cookies

If you feel like being adventurous this fudge goes very well with the Maple PB Cookies. Once it has chilled take equal parts cookie dough and fudge and roll them together, leaving a slightly marbleized look. It works best if you mix each cookie individually rather than just throwing the dough into the fudge or visa versa. These cookies take slightly less time to bake than the Maple Peanut Butter cookies so be sure to keep an eye on them. The result is a chewy cookie that will disappear as soon as they reach the serving dish!

I hope you all have a fun and safe NYE!