Recipe 22/36 whole grain quinoa, cashew and chocolate chip cookie

I made this as an experiment without a recipe, so the ingredient list should be used as a guide rather than a precise list of measurements. This made a batch of six cookies so one can scale it up as necessarily, but I would start with a small batch.


~2 cups of cooked Quinoa
1/4 cup of ground cashew
1/2 cups of chocolate chips
3 tablespoons of honey
1 1/2 tablespoons of butter
1 egg

Beat egg, work butter into egg, add honey, cashews and Quinoa in that order. Scoop into cookie on a cookie sheet and bake in a 400 degree oven for 12-18 minutes.

These came out as crumbly cookies, and the texture is different, but the taste was good. I think they could be sweater, but Lisa says they were good the way they are. I think it is interesting to be able to make a whole grain cookie and will try tweaking this recipe so more.



Recipe of 21/36 Gluten Free, Dairy Free Waffles

2 cups of gluten free flour ( I used Bob’s Red Mill GF AP)
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons of honey
3/4 cup of applesauce
1 tablespoon of oil (I generally use olive or almond for this)
2 cups nut milk (I make my own cashew milk, directions below)
Vegetable spray, for waffle iron

Preheat waffle iron according to manufacturer’s directions.

In a medium bowl whisk together the flours, soda, baking powder, salt,. In another bowl beat together applesauce, honey, oil, and cashew milk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer’s recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. About 3 minutes on my iron. Keep warm in a 150 degree F oven until ready to serve.

Nut milk
Take 1 cup of cashew and 2 cups of water and purée them in a blender until it looks like Milk.