Peanut Butter Quinoa Cookies (gluten, dairy, and egg free)

I was initially inspired by this recipe, but after a few tweaks whilst making them and the consistency and flavor just wasn’t right.

Plus I thought they’d be excellent in the dehydrator. I made two batches one for the dehydrator one for the oven on a low heat.

I love how they turned out in the dehydrator. The perfect texture of crispy on the outside and chewy in the inside, and the almond flavor came through a bit more. I’m still not 100% satisfied with the recipe and I want to try a cinnamon raisin version too. But they’re definitely good enough to share and have one amazing ingredient list.

Peanut Butter Quinoa Cookies (egg, dairy, and gluten free)

• 2 c cooked quinoa
• ½ c almond butter (or other nut butter)
• ¼ raw honey
• ½ c oat flour (or other flour)
• ½ c oats
• ¼ c cacao nibs or carob chips
• ¼ c ground flax

1. Mix the cooked quinoa, almond butter and honey in a bowl
2. Mix in the oats, flour, and flax
3. Fold in the cacao nibs or carob chips
4. Oven option: Bake at 250 F for 45 minutes or until desired texture is reached
5. Dehydrator option: Cook on 115 for 8 hours

These are so much hardier than a regular cookie and the nuttiness of the quinoa is perfectly complimented by the nut butter. I strongly recommend the dehydrator version but if you don’t have one just put your oven on the lowest temperature it goes. (mine happened to be 250)

x

Casey

Homemade Granola Bars

Hello Nuggets! How was your weekend?

Mine involved farmers markets, mimosas, and absolutely no school work 🙂

The homemade granola bars have been a recipe of many trials.

I made a blueberry walnut flax variety which was okay. I like the topping combo but the base wasn’t sweet enough and it was a bit too chewy…and oaty

Then I tried a carob pretzel variety which I accidentally burned a little, but the pretzels weren’t cutting it somehow and the carob chips didn’t cook well.

Finally I figured it out and made two varieties too! You can easily sub your sugar preference, puffed whatever preference and pumpkin butter in place of the apple butter.

Here’s a view of the pre Oven-Lovin’I had just a bit of extra batter so I put it in these valentine themed silicone cups.

Post Oven-Lovin’ shot

The two varieties I made were a Carob Pretzel Granola Bar and a GORP Granola Bar

Both playing on the sweet and salty thing.

makes about 10 large bars

• 1.5 c oats
• 1/2 c oat bran
• 1.5 c puffed millet
• 1/4 c chia
• 1/4 c flax
• 1/4 c protein powder
• 1/8 c sucanat
• 1/2 t salt
• 1 t baking powder
• 1/2 t baking soda
• 1/2 c almond milk
• 1/2 c apple butter (or pumpkin butter)
• 1/2 c mashed banana
• 1/2 t vanilla

1. Combine all ingredients except for milk, apple butter, banana, and vanilla in a bowl
2. Combine milk, apple butter, banana, and vanilla in a bowl
3. Mix the wet with the dry
4. Mix in the Add-ins
5. Bake at 350 for 30-35 minutes
6. Let cool

GORP Granola Bar Add-ins

• 1/2 c peanuts
• 1/2 c raisins
• 1/4 c chocolate covered sunflower seeds (these are UNBELIEVABLE when cooked)

 

Carob Pretzel Add-ins

• 1/2 c crushed pretzel sticks (the stick aspect is key – trust me)
• 1/3 c carob chips

I found that the pretzels and carob chips turned out better when I put them on top of the granola bar instead of within the mix.

Other Ideas for Add-ins

• Walnuts and Blueberries
• M&Ms and Marshmallows
• Dried Cranberries, Almonds, and Carob/Chocolate
• Peanut Butter and Dried Cranberries
• Peanut Butter and Marshmallow

The GORP variety was by absolute favorite!!! The sunflower seeds were insanely delicious when cooked. Brought out the nutty flavor. Plus you can never go wrong with a peanut raisin combo.

Which combo sounds the best to you?

x

Casey

Also Happy Halloween!

Vegan Cinnamon Frosting

I a major chocolate craving this weekend.

I’m not a huge chocolate person so I figured I’d look for some inspiration to find that perfect spot-hitter (healthed up for fun, of course. Cos what’s cooking without a challenge?)

I doctored up a Black Bean Brownie recipe from Allie.

Pre oven: looks like soil

Post Oven Lovin’: Still lookin like soil. But it smells like banana-y goodness!!

Black Bean Walnut Brownies with Vegan Cinnamon Frosting

• 1 can black beans
• 1 ripe banana
• 1/4 c of oats
• 1/8 c carob powder
• 1/8 c Chocolate Amazing Grass
• 1/2 T vanilla
• 1 t baking powder
• 1/3 c + 2 T agave
• 2 T cinnamon
• 1/2 c chopped walnuts
• handful of carob chips
• 1/4 c coconut flour
• 1/4 c flax
• 1 T chia

1. Combine Banana, Black Beans, and Agave in food processor
2. Mix wet ingredients in with the dry
3. Bake at 325 F for 30 minutes

• 1/2 package of tofu
• 1 t vanilla
• 1 T cinnamon
• 2 T agave
• 1/2 a banana
• almond milk

1. Boil the tofu in water for 15 minutes
2. Drain and cool the tofu
3. Mix all ingredients in a food processor
4. Add milk until desired consistency is reached

I didn’t realize how dry just a little bit of coconut flour can make things. The batter really congealed up. I’m gonna make version two of this bad boy next week with only a TBSP or two of the flour.

They were still tasty though so I decided to balance out the dry with some vegan whipped topping or ‘frosting’ if you will.

I gave this little guy some toaster oven lovin’ before he had his close up

I sprinkled a few chocolate covered sunflower seeds (which are surprisingly addictive, I’m nursing an obsession with Trader Joe’s variety) on top for fun.

Omigod the frosting stole the show and was the perrrrfect compliment to the brownie. Just the right amount of cinnamon. I think I may eat this straight in the near future.

I’m excited to whip up Black Bean Brownies version 2.0 combined with the whipped topping. That whipped topping will be making many appearances in my life from now on. I want to whip up a chocolate version, a peanut butter version, the possibilities are endless!

How cute are these Ziploc bento boxes?

They’re perfect for when I brown bag it to school as it keep my lunch nice and tidy.

I still need to buy other Tupperware, but this did the trick for separating my brownies from the frosting until I was ready to spread.

Since there’s some flax in these brownies it’s officially part of my Flax-a-Thon.

So here your Flax Fact of the Day: The fibers of the flax plant are used to make linen, paint binder, linoleum, and paper.

Ciao for now

 

Casey