For some, this recipe could be considered pushing the Paleo boundaries. If quinoa is that one step too far over the line for you then there is an option to substitute it for extra dessicated coconut. I am too long in the tooth to be so meticulous about a little bit of quinoa once in a while but it depends entirely on how it affects you as an individual.
The quinoa debate aside, these cookies are not designed for eating by the trayful - despite the fact they have ZERO refined sugar it would still be a stretch to consider them 'nutrient dense'. They are sweetened with a banana (yellow one; fully brown spotty one not necessary) and a quarter cup of raisins which makes them somewhat (very) more-ish. A batch doesn't last 2 days in this house.
Instead of raisins, goji berries also make a delicious alternative. Or indeed, use any dried fruit, nuts or chocolate chips of your choosing.
Coconut Quinoa and Raisin Cookies
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Makes approx 10
Ingredients:
1/2 cup (50g) quinoa flakes**
1/2 cup (50g) unsweetened dessicated coconut
1/4 cup (75g) tahini
1 large yellow banana (215g), peeled and mashed
1 tbsp chia seeds
1 medium egg
1 tsp vanilla extract
1 tsp cinnamon
big pinch sea salt
1 tsp baking powder
1/4 cup (45g) unsweetened raisins
heaped 1/4 cup (35g) unsweetened toasted coconut flakes
** If quinoa intolerant, omit and add an extra 1/2 cup (50g) unsweetened dessicated coconut; though texture will be more crumbly
Instructions:
1. Preheat oven to 175 degrees celsius, 350 degrees farenheit, and line a baking sheet with parchment paper (or lightly grease baking sheet with coconut oil).
2. In a large mixing bowl combine all ingredients except baking powder, raisins and coconut flakes.
3. Add baking powder and mix to combine well.
4. Stir through the raisins and coconut flakes.
5. Spoon heaping spoonfuls of mixture evenly spaced onto prepared baking sheet, and gently neaten into rounded cookie shapes. (If time pressed you can even make it traybake style and cut into pieces when baked but the coconut flakes make it quite crumbly and tricky to cut neatly.)
6. Bake in preheated oven for 15-20minutes or until golden on the edges.
7. Allow to cool slightly on baking sheet before transferring to wire rack to cool. Best served warm and fresh - crispy on the outside, soft in the centre.
 |
| Coconut Quinoa and Raisin Cookies |
The quinoa debate aside, these cookies are not designed for eating by the trayful - despite the fact they have ZERO refined sugar it would still be a stretch to consider them 'nutrient dense'. They are sweetened with a banana (yellow one; fully brown spotty one not necessary) and a quarter cup of raisins which makes them somewhat (very) more-ish. A batch doesn't last 2 days in this house.
Instead of raisins, goji berries also make a delicious alternative. Or indeed, use any dried fruit, nuts or chocolate chips of your choosing.
Coconut Quinoa and Raisin Cookies
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Makes approx 10
 |
| How many cookies can I cram in my mouth in one go? |
Ingredients:
1/2 cup (50g) quinoa flakes**
1/2 cup (50g) unsweetened dessicated coconut
1/4 cup (75g) tahini
1 large yellow banana (215g), peeled and mashed
1 tbsp chia seeds
1 medium egg
1 tsp vanilla extract
1 tsp cinnamon
big pinch sea salt
1 tsp baking powder
1/4 cup (45g) unsweetened raisins
heaped 1/4 cup (35g) unsweetened toasted coconut flakes
** If quinoa intolerant, omit and add an extra 1/2 cup (50g) unsweetened dessicated coconut; though texture will be more crumbly
Instructions:
1. Preheat oven to 175 degrees celsius, 350 degrees farenheit, and line a baking sheet with parchment paper (or lightly grease baking sheet with coconut oil).
2. In a large mixing bowl combine all ingredients except baking powder, raisins and coconut flakes.
3. Add baking powder and mix to combine well.
4. Stir through the raisins and coconut flakes.
5. Spoon heaping spoonfuls of mixture evenly spaced onto prepared baking sheet, and gently neaten into rounded cookie shapes. (If time pressed you can even make it traybake style and cut into pieces when baked but the coconut flakes make it quite crumbly and tricky to cut neatly.)
6. Bake in preheated oven for 15-20minutes or until golden on the edges.
7. Allow to cool slightly on baking sheet before transferring to wire rack to cool. Best served warm and fresh - crispy on the outside, soft in the centre.
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