My family LOVES peanut butter. Loves it so much, they have it on toast in the morning, on crackers or in PB & J at lunch and will still ask for more. So when I found a cookie recipe with peanut butter and Quinoa, I had to give it a try. Although this blog is about tea, peace and unique crafts I've made, I find my creativity extends deep into the foods I prepare too. A big part of the peace and love we show our children comes from the foods we prepare for them, so I will occasionally share them with you as well.
Below is a modified crispy cookie recipe using Quinoa flakes from Ancient Quinoa Harvest. These cookies are light, crispy and very addicting. Similar to a shortbread cookie, these little lovelies are quick and easy to make and can be made gluten free (if you choose). To add some variety, chocolate or peanut butter chips, dried fruit or even nuts can be added.
Peanut Butter Quinoa Crispies
¾ cup Light Brown Sugar (can use ½ cup honey + 1/3 cup brown sugar to substitute)
1 stick Butter (1/2 cup)
½ cup Creamy Peanut Butter
½ tsp Vanilla extract
1 cup Flour (can use Rice flour for wheat-free option)
¾ cup Quinoa Flakes
1 tsp Baking Soda
¼ tsp Salt
½ cup nuts or chocolate & peanut butter chips (optional)
Heat oven to 350 degrees. Beat sugar (or honey + brown sugar), butter, peanut butter and vanilla in medium bowl until creamy. Combine flour, quinoa flakes, baking soda and salt in small bowl. Add to mixture and beat until well blended. If desired, add nuts. Roll cookie dough into small balls the size of a ping pong ball and flattened with a fork on onto ungreased cookie sheet about 2 inches apart. Bake for 12-15 minutes or until light golden brown. Cool a few minutes before adding them to a wire rack to cool. Wait until they are completely cool before putting them into an airtight container. Makes about 3 dozen cookies.
Quinoa flakes are a great staple to add to your kitchen. An important grain for people in the Andes Mountains of South America, the tiny Quinoa seeds have been used for thousands of years. From hot cereal, cookies, pancakes, muffins and breads this amazing and quick cooked grain is a wonderful source of balanced protein and contains calcium and iron while being low in sodium. Easy to digest and a mild taste make it a terrific food for children or those on restricted diets. Magnesium, copper and phosphorous found in Quinoa are also very beneficial for those struggling with Diabetes and migraine headaches.
It’s great how many nutritional grains besides wheat Nature provides us, and I hope the above cookie recipe will inspire you to see how Quinoa can benefit you and your loved ones.
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| The tiny hole in the top of the crust was my husband, Dominic's accidental crust test. Nice & crispy! |
My Proud Mama Moment:
My son Dimitri, helped me make our first loaf of bread in our new bread machine from Breadman, and he loved the bread so much this morning that he wanted 3 pieces with peanut butter! I can’t wait to make a loaf with the Quinoa flakes, dried currants and dried pear next!
