Crunchy quinoa cookies...hemp infused!

My original chewy chocolate quinoa cookies have turned out to be one of the most popular posts on this blog, and also one of the most popular search terms.   This is a little twist on the original recipe with a superfood hemp boost... perfect training snacking... or for anyone looking for a source of wholefood protein boost. I have combined hemp protein with brown rice protein to achieve the best texture (in my opinion) but you could try using your preferred protein powders instead.

Ok, so if I was to state my preference between these cookies and the originals...maybe the originals would win over a teeny weeny bit in the chewy stakes and because they were more intensely chocolatey ...but these are pretty awesome and hit the spot in terms of nutrition whilst bringing a big smile to my face.  Plus...I love the crunchy little unshelled hemp seeds!

I made a double batch of these and kept a stash in the fridge that lasted me right through to race day!   

                             

Recipe: crunchy quinoa cookies...hemp infused!

Makes approx 10  cookies

Ingredients:

1 cup cooked quinoa

¼ cup peanut butter

¼ cup date syrup (or 3 tabs alternative syrup)

Few drops stevia to taste

1 banana

¼ cup hemp protein*

¼ cup brown rice protein*

¼ hemp seeds (I use unshelled for extra crunch factor)

¼ cup cocoa powder

1 tsp vanilla bean powder or extract

*I used hemp protein and brown rice protein as my preferred protein options as they complement each other in texture and I typically like to use hemp wherever possible. Feel free to use your own preferred options.

Method:

Mix all the peanut butter, date syrup, banana and stevia together until smooth. Mix the dry ingredients together in a separate bowl and then add to the wet ingredients until well mixed and a thick paste is formed. Mix in the quinoa until well coated.

Form small balls with your hands and press down onto a lined baking sheet.

Bake at 180C for approx 15 mins. Allow to cool fully.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Overnight oats cookies!

Simplicity at it’s best!  

It's always good to simplify everything in life where possible...this hugely popular post was a testament to how amazing simplicity can be! 

Simplicity is most definitely where it's at. Starting with these...

I love oats, I love cookies, I love oatmeal....I want it all!  BUT I often don’t want to spend any time at all prepping things in the morning.  Particularly as of late with all the new developments that have been taking place.

It’s needs to be good to go in one quick swoop!

I think I may have an ingenious solution to that demand. The concept of 'overnight oats' saves you time in the morning (and is super healthy) so what if I made up a thick overnight oat mix, infused with chia seed to help thicken, bind and healthify things even more. Then come morning just throw it in the oven? Hmm, what would happen?

Well, I can report that you do indeed get cookies! 

To elaborate a little further I tried two version one with and one without oil, those with the oil were slightly lighter and had a crispness to the outside, though both were soft cookies and both tasted good! I would advise either eating them freshly from the oven or warming again slightly if consuming at a later time. The double bake effect also help crisp up the non-oil cookies. They were softer and a tad rubbery if eaten cold after a period of time (though I still ate them so that’s not to say they are at all bad!)

Add any mix-ins you fancy just before you dollop the cookie mix and pop them in the oven- throw in a handful or this or that. Raisins were a particular favourite for me- sweet and squashy,  I also tried choc chips and pumpkin seeds.  I kept the cookie mix only slightly sweetened for breakfast, but feel free to add a little extra sweetness to taste if desired.

Recipe: Overnight oats cookie

Makes approx 12 cookies

Ingredients:

1 ½ cup oats

1 ½ cups non dairy milk of choice

3 tbs maple syrup (or sweetener of choice)

¼ cup flax or chia

½ tsp cinnamon

--------

¼ cup melted coconut oil (optional)

½ cup mix ins- raisins, chocolate chips, nuts, seeds etc

Method:

Mix the top 5 ingredients together well in a medium bowl. Allow to sit over night (or for a few hours) the mixture should be very thick and gloopy.

Heat the oven to 180C and mix the coconut oil through the mixture along with any desired mixins. Taste the mixture and add a little extra sweetener if needed.

Dollop balls and flatten on a lined baking sheet. Bake for 10-15 mins until golden. The cookies will only crisp up a little.

Note: these are soft breakfast cookies but the addition of the oil will make a slightly slighter cookie with crisper edges (I also had success with ‘double baking’ the no oil version).  To achieve a crisper cookie you may try 2-3 tbs of unrefined granulated sugar instead of the syrup- note I have not tried this.

For more oaty goodness check out these recipes!

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Cookies and cream parfait

It seems you loved the carrot cookies! Well to be honest I don’t blame you… to honour their gloriousness I gave them a simple twist that turns a cookie into the basis for a simple no-bake bressert 

You could use any fairly thick cookie here, they can either be soft or a little it crisp but you’ll want to be able to break them into chunks. I reckon the chocolate quinoa cookies, chocolate pillowcakes (these are fat free) or coconut oatmeal cookies would work really well. Or even any of my breakfast cookies!

The cookie forms the base of the parfait and then gets layered up between soft whippy coconut cream…you can infuse this with lemon, orange, cocoa or other flavours to compliment the cookie base, and fresh fruit for extra healthy zing. You can also add a sprinkle topping or cookie crumbs if you wish. Depending on the shape of your bowl you can layer u as many times as you wish. Mine was wide and shallow so I just used cookie chunks at the base.

This would make a refreshing light summer treat (ok so I am getting a bit ahead of myself!) and reminds me bit of trifle (without the jelly layer of course) oh how I miss trifle!

Recipe: Cookie parfait  

Serves 4 (based on original carrot cookie recipe amount)

Ingredients:

10 carrot cookies (or other cookie of choosing)

approx. 1 ½ cups fairly thick coconut cream plus mix ins if required.

approx. 1 ½ cup fruit

toppings of choice or extra cookie crumbs

Method:

Prepare the coconut cream and set this aside

Break up the cookies into small chunks and place the equivalent of 2 small cookies at the bottom of

a dessert dish (or split into two layers if preferred).

Add a dollop of coconut cream to each dish and then layer fresh fruit on top (repeat these layers depending in shape of dish- i.e wine glass?) Finish with some crumbs of the remaining cookies or other sprinkles of choice.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Carrot cookies

I love a cookie...especially a breakfast cookie as that usually means tasty but super healthy!

The recipe for these breakfast cookies came from Abel and Cole and looked so tasty I couldn’t resist giving them a go myself, ok I changed things up ever so slightly using oatmeal as the entire cookie base instead of part spelt (they seemed more breakfast-like that way) I also increased the carrot content and made a few other minor healthy swaps...couldn’t resist!

They were so good, deliciously fat and chewy and they held together well- don’t skimp on the flax (or you can use ground chia). The date sugar gave a lovely caramelly flavour and a slight crispness, you could use another unrefined granulated sugar here but I would suggest that the texture wouldn’t be quite the same just using a liquid sweetener.

 I went for a pumpkin seed and cranberry combo as I loved the contrast in colours against the carrot, also because I seem to have a bit of a thing for pumpkin seeds at the moment. Use whatever dried fruit and seeds or nuts you fancy..how about date and walnut...?

I reckon this will be a recipe base I come back to again, I can already visualise the options, using courgette or parsnip and the veggie hit! 

For more breakfast cookies, you find them amongst the concoctions in this breakfast tab.

 

Recipe: Carrot cookies

Makes approx 10 cookies

Ingredients:

60g oat flour

80g whole oats

1 tbs ground flax

¼ tsp baking soda

Pinch salt

1 tsp cinnamon

50g date sugar

1 tbs maple syrup

1 large carrot-coarsely grated

30ml coconut oil (Melted) or olive oil

50g dried cranberries or other dried fruit

50g pumpkin seeds

1 tsp lemon zest (optional)

Method:

Mix the dry ingredient together in a medium bowl.

Ix the carrot, oil, maple syrup and lemon zest and then add to the dry mixture. Mix lightly using hands as necessary.

Form dollops of cookie mix with your hands and flatten into cookies on a lined baking sheet.

Bake at 180C for approx 10 mins until lightly golden. For a crisper cookie, flip and cook for a further 3 minutes.

 

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Quinoa-power breakfast cakes

These little bites of chewy moreishness were inspired by my chewy choc quinoa cookies that I have formed a bit of an addiction too, now every time I cook up a batch of quinoa, I reserve one cup to make a little batch of these cookies straight off, as they literally takes a mere 5 minutes to whip together with pre-cooked quinioa...  anyway I digress...

As much as can I just about justify eating the choc version for breakfast, I wanted something that upped the health factor even further, and to be honest I don’t typically want chocolate for breakfast! How about a quinoa-banana concoction? Now that sounds like a powerful start to the morning, or any time of day.  

I added a peacan half to the top of each and oh my goodness when I tasted these little chewy cookie cakes fresh from the oven the toasted pecan made the whole thing taste like a maple pecan pastry...you know the sort, flaky layers of plaited pastry loaded with sugars and syrups with a few toasted pecans nestled between the goeey layers. Well let me tell you- the toasted pecan combined with a little drizzle of date syrup really does nail it....don't leave the pecans out!

So, 5 minutes to mix, 10 minutes in the oven (perfect time to have a quick shower) and then these beauties are on your breakfast plate or stashed away in your bag for a mid morning pick-me-up. I don’t think you  can ask for much more than that?

This post also ties in very nicely to a new category of recipes that I will be revealing tomorrow...my favourite collection of recipes to date! Hold tight... :-)

  

Recipe: Quinoa pancake patties

Makes 6 pancake patties

Ingredients

1 banana

Pinch stevia

1 tsp chia/flax

½ tsp cinnamon

½ tsp vanilla

1 cup pre-cooked quinoa

3 tbs oat flour (or other GF flour)

Pecans to finish (either whole or chopped)

Date syrup to drizzle- optional

Method

Mash the banana and mix through all ingredients adding the quinoa and oat flour last.

Scoop into balls and press into flat patties with moist palms or the back of a spoon. Place flattened patties on a lined baking sheet  and press pecans into the top of each. Bake at 180C for 10 minutes until just beginning to turn golden at the edges.

Serve with vegan yoghurt and a drizzle of date or maple syrup

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Chewy chocolate quinoa cookies

I’m loving all the healthy high protein ‘flour’ subs i’m trying out at the moment. First it was with whole buckwheat groats (still plenty of those recipes to come) and now it’s also with quinoa.  I mentioned before that I was having a big quinoa kick this month, incorporating it in all sorts of recipes both sweet and savoury. It’d such a versatile ingredient and it’s nutritional profile is hard to beat.

I cook batches of quinoa to freeze in cup sized portions, so it’s so easy to add to any recipe or salad at a moment notice.  This cookie experiment therefore took me literally minutes to throw together and was such a success I’ll definitely be trying it out again very soon. I used cacao nibs to make sure I kept to my sugar free Lent Challenge, you could also use regular dairy free dark chocolate chips if you prefer and for a little extra indulgence I may well give this a go next time, although to be honest I quite liked the bitter crunchy contrast of the nibs.

The coconut flakes combined with the quinoa make for a really soft and chewy cookie. The peanut butter helps bind and gives a mildly peanutty taste but you could sub for cashew or almond butter if you want the chocolate to do all the talking.

Recipe: Chewy chocolate quinoa cookies

Makes 8 small cookies

Ingredients

1 cup cooked quinoa

¼ cup peanut butter (add a pinch of salt if not salted)

¼ cup homemade date syrup and a pinch of stevia (you could use 3 tbs maple syrup of agave if you prefer)

¼ cup unsweeteneed dessicated coconut flakes

¼ cup cocoa nibs or dark choc chips

3 tbs cocoa powder

Method

Mix the peanut butter and date syrup and melt a little in a the microwave on low power if not already drippy. Mix through the remaining ingredients until fully coated.

Scoop into fat cookie dollops and place on a lined baking sheet. Bake at a fairly low temperature (I opted for 160C so as not to risk burning the date syrup) for 10-15 minutes until slightly golden. The cookies will be soft when they come out of the oven and will firm up to touch as they cool but remain soft in the centre.

 


For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

DAY TWENTY SEVEN: 'Surprise me Saturday' Chocolate pillow cakes

We are nearly at the end of Vegan Mofo now…the month has flow by! I’ve enjoyed my oaty experiments and also following other vegan bloggers along the way. One last round-up of inspring recipes tomorrow but for now I give you chocolate!!

Just other day I was contemplating something chocolately, I was also contemplating whoopie pies…something I have not yet attempted to create.

The result of my kitchen experiment were these light as a cloud chocolate pillows, not a whoopie pie as such as they don’t have a frosting (no reason you couldn't whip up a batch of healthy banana frosting or this jam and cashew cream to sandwich between them) and anyway I wasn't really attempting a full on whoopie pie quite yet. I love the way they rose and cracked the surface as they baked.

The best thing about the these little flat sponge cakes are so versatile, much more so than a cupcake. They also have a healthy dose of fruit (you could also add some beetroot!) and are fat free. Healthy fats are an important part of any diet, but its sometimes nice to create a cake on the lighter side- plus you then have the option to dress these up with a slather of peanut butter…oh yeah!

I've used wholemeal spelt flour for these cakes as I've found it typically gives a lighter crumb than GF flours, particularly when baking fat free, but there is no reason at all why you shouldn't try substituting your favourite gluten free mix- you could add a little oil if you wished to ensure a good texture.

One of my variations for an afternoon snack was a light covering of sugar free raspberry jam with a handful of fresh garden raspberries on the side…yummy!

What variations will you be coming up with?

Recipe: chocolate pillow cakes

Makes approx. 12-16 pillow cookies (depending on size)

Ingredients

1 cup wholemeal spelt flour

½ cup cocoa powder

¾ tsp baking soda

½ tsp cinnamon

Pinch salt

½ tsp chocolate extract (optional for a more intense flavour)

1 tsp vanilla extract

¼ cup agave and a pinch (1/6^th tsp) stevia

½ cup apple puree

1/3 cup vegan yoghurt

1 tbs balsamic vinegar

Up to 1/3 cup soy milk (or other vegan milk) to achieve required consistency

Method

Mix the dry ingredients in a medium bowl.

Mix the wet ingredients in a separate bowl and add to the dry and mix through evenly.

Add just enough soy milk to achieve a smooth batter, not to runny so that it flattens right out when spooned onto the baking sheet, but not so thick that the surface does not have a smooth appearance.

Bake at 180C for 10 mins or until just beginning to brown and the sponge springs back when pressed with fingertips.

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

DAY TWENTY FOUR: Dark chocolate oatmeal thins

You got a sneak preview of these in yesterday's Halloween post!  

The original intention wasn't as halloween crosses (surprise surprise!) but as my own copy-cat version of Nairns Dark Chocolate Oat Biscuits.



I came across a packet of these biscuits for the first time a few weeks ago and they tasted so good...a cross between a biscuit and a crackers, thin and crisp like a biscuit but much more substantially filling and also a semi-sweetness which I really loved, perfect for when you want a slightly indulgent but not sugar-coma inducing snack. 

It took me a couple of attempts before I succeeded with the flavour, these are subtly sweet and spiced biscuits so I wanted to get the right balance. I used a little rapadura along with cacoa nibs for an intense and slightly bitter chocolate hit and just a tad of cocoa powder. I also included a little salt, cinnamon and a pinch of chilli to give some subtle undertones. You could use dark chocolate chips for a slightly sweeter taste but I can't vouch for how they will alter the overall flavour. I would also advise using a granulated sweetener such as rapadura or coconut sugar, others such as fruit sugars may work but won’t have the slight caramelly depth of flavour.

The biscuit base is so easy to make up in a food processor and I really encourage you to taste test as you go so that you can add a little extra sugar, salt or spice as you need it to make sure the flavours work for you, it is down to personal taste after all. I still think these could do with a little extra work to get a really crisp bite...but the recipe as it stands still tasted good to me so I thought I would share it with you.  Feel free to let me know any changes you made to the recipe!

Similar to this recipe are these bitter chocolate thins posted way back at the beginning of this blog! 

Recipe: Dark choc oatmeal thins

Makes approx. 10 round biscuits (or Halloween crosses)

Ingredients

1 cup oats- coarsely ground

3 tbs buckwheat flour (or other mild GF flour)

1 tbs ground chia/flax

3 tbs rapadura

¼ heaped tsp salt

1 tsp cinnamon

Pinch chilli powder

2tsp cocoa powder

¼ heaped tsp baking powder

2 tbs softened coconut oil

1 tsp vanilla extract

Up to ¼ cup soy milk to mix

3 tbs cacoa nibs

Method

Process the oats (or just use coarse oatmeal) and add all ingredients other than the soy milk. Process/pulse to combine and achieve a crumbly mixture. Add the soy milk a little at a time to reach a slightly sticky dough that holds together well.

Roll thinly (approx. 3mm thick) on a silicone or parchment lined and floured baking sheet and use a cookie cutter to make circles.  Or slice and overlay to form crosses before baking to use for the ‘Halloween graveyard’.

Bake at 180C for approx. 10-12 mins until just beginning to turn golden at the outside edges.

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

DAY TWENTY THREE: Halloween graveyard

I got creative in the kitchen this weekend with a few Halloween treats before I run out if time before the day itself!  I had a lot of fun 'Pinteresting' for ideas...I came across lots of ghosts made from bananas, pumpkins, amazingly decorated cakes, teeth made from apples...but as far as I could tell not many gravestones!!

So this is my spin on things... a cupcake-cookie complete with gruesome 'blood' for special effect!!  Since my Vegan Mofo theme is oats, both my cupcake and cookie cross are oat based recipes, but the same principle could be followed with your own favourite cookie and cupcake recipes.  I will be making these again for halloween itself and i'm tempted to opt for a gingerbread cross and a vanilla cranberry sponge cupcake....Mmmmm.

 

I have recently bought a new flashlight for my night photography set up, and thought i'd have a play with it. I have a long way to go before I get good night shots that actually look natural but luckily in this instance a contrasty look made for a much better effect!

I have provided the ‘mini muffin’ base below (it’s a variation of this recipe). The cookies will be with you tomorrow in a separate post since the original plan for these wasn't as a gravestone cross!

To assemble the gravestones, turn the mini muffins upside down and poke a slot in the ‘top’ they should be soft and cut easily. Melt a little jam so its nice and runny and drizzle on the top before gently inserting the bottom of the cross into the muffin…tilt at an angle for extra scary effect!! Mwaa haa haaaa....

Recipe: Halloween graveyard

Makes 6

Ingredients- mini muffin cups

1 cup regular oats

¼ cup buckwheat (or other GF flour of choice)

1 tsp baking powder

2 tbs ground chia or flax

1 tsp cinnamon

2 tsp vanilla extract

1 apple grated

2 tbs ground chia or flax

1 tsp cinnamon

2-3 tbs agave or maple syrup

Approx. 1/3  cup preferred milk alternative

½ cup dried cranberries or cherries

Sugar free raspberry jam to decorate

Method

Mix the dry ingredients and then add the wet, mixing everything together well. Add the dried fruit in the final strokes.

Pack the mixture firmly into silicone mini muffins trays (silicone for easy removal and microwave compatibility). Microwave on full power for approx. 90 seconds until the top feels firm or bake for approx. 10 mins at 180C.

Come back tomorrow for the crosses recipe- or use your own  favourite ‘cookie cutter’ recipe!

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

DAY THREE: Berry oat cups

Full on oaty goodness! These cups are a spin off from my breakfast cookie…just as quick to make but with a new look to change things up a little.

I have made these ‘cups’ a few times as a mid-morning snack, and I’ve used different fruits each time. Work with the seasons and maybe go with a ginger pear combo with a marmalade filling for an autumn inspired treat. The ones photographed blow were actually a summer berry variation.

A few other ideas:

How about…

Sliced baked apple with a cinnamon infused yoghurt filling, or an apricot and peanut butter and yoghurt topped filling, for total indulgence you could press a little marzipan into the bottom of the oat cup and add some almond extract to the cup mix, then top with some raspberries for Bakewell tart variety. Oooo how about adding cocoa to the oat cup mix and then filling with sliced banana and yoghurt.

Temptation…I wan’t to make all these combos right now!

Recipe: Berry oat cups

Serves 1 (makes 2-3 oat cups)

Ingredients- Cookies:

1/3 cup oats

3 tbs buckwheat flour (other flours would probably be fine too)

1 tbs ground flax

Ground cinnamon and vanilla extract to taste (approx. ½ tsp each)

1 tbs agave

3-4 tbs vegan yoghurt

Ingredients - Filling:

3 tsp sugar free jam

3 tbs vegan yoghurt

Handful fresh fruit

Method

Mix and mash all the cookie ingredients together well to form a thick sticky ball of dough. Divide into two or three equal pieces (depending on size of muffin tin) and press into the tin to fully line each pan.

Cook on full powder in the microwave for 1 min or bake at 180C in the oven for approx. 10 minutes until just cooked. Allow to cool slightly before adding a dollop of sugar free jam (to compliment flavour of fruit) topped with a dollop of yoghurt. Add fresh berries or seasonal fruit to serve.

Whilst the cookies are cooking, chop the fruit into 1-2 cm sized chunks.  Place the apple is a microwaveable bowl and cook in the microwave for 1 min Add the remaining ingredients and cook for a further 1 minutes. Mix to coat evenly.

Lay one cookie as a base and pile on the filing, adding the other cookie as a top. Dust with cinnamon if desired. Serve immediately.

gooey jam at the bottom!

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.