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 :)!

Lime Quinoa

Who ever said that you can’t eat great while detoxing? I think that when people think of ‘detox’ they think that they’re not going to be eating much the whole time. Wrong! Focus on food. Real food. Pile that plate high with veggies; there are so many to choose from that you should concentrate on what you can add to that dish, not what you ‘can’t have’.

This mentality also translates to veganism. I don’t know how many times we’re asked ‘don’t you miss meat?’. Or ‘I could never go without…’. We don’t miss it.  Aside from the fact that eating dead animals really just grosses us out, we have expanded the range of food that we DO consume so much so since becoming vegan that there’s really no room to miss what we ate before. The diversity of a vegan diet is vast when you consider how many vegetables, fruit, and grains that are out there that maybe you haven’t even heard of before, but that we consume weekly.

If you’ve been reading our blog for awhile you’ve probably realized that we love Quinoa. While it is becoming much more common for people to eat, it wasn’t that long ago when many people didn’t know what it was (us included). Instead of the usual rice that we grew up with, quinoa has become our go-to ‘grain’ of choice (it’s actually a seed).  Like rice, it takes on flavors of broth extremely well and the following dish is not exception. The nutritional yeast is important here as it adds so much flavor, so don’t leave it out! You can find it in the ‘healthy’ section of many grocery stores or even in bulk at your local co-op. We like it even more than quinoa so grab yourself a big bag-full of it and sprint home to make this recipe! (Maybe pay for it first…)

FYI: Sorry for the poor photo-quality. My iPhone skills could use some work.. Any suggestions or apps for it would be appreciated!   

Lime Quinoa
[Serves 2]

  • 1/4 medium onion, chopped
  • 1 mini bell pepper, chopped
  • 1 garlic clove, minced
  • 1/2 cup uncooked quinoa, rinsed
  • 1 cup water
  • 1/2 lime
  • 2 Tablespoons Nutritional Yeast
  • 1/2 tsp. Cajun Seasoning
  • 1/4 tsp. Salt (or to taste)
  • Pepper, to taste

– In a medium-sized saucepan, heat a small amount of oil. To that, add the onion and bell pepper, saute for about five minutes and then add the garlic.

– Stir in the seasonings, nutritional yeast, quinoa and water. Then squeeze the lime half into the quinoa to extract most of the juice and place the lime half in the saucepan as well.

I know it's not very pretty but it tasted excellent!

– Bring to a boil and then reduce heat to simmer until most or all of the liquid has been absorbed. Note: I took the lid off after about 5 minutes and stirred occasionally until the quinoa was done.

– Season with additional salt and pepper, to taste.

Served with a baked sweet potato, roasted veggies and a portabella mushroom.

Where's the protein you ask? I sprinkled some Aduki beans on top of the quinoa and potato and ended up mixing everything together. Beans are a great addition to any quinoa dish (and quinoa is a good protein source on its own)!

Want to try another quinoa recipe? Check these out: