Click here to see all of Carries Kiddie Closet's adorable Pumpkin Invitations ....
Quinoa Pumpkin Spice Cookies
Now that Fall is here, I love to start baking. Gluten free baking is hard enough, but when you add no dairy too, it gets complicated. Then if you also add healthy & low fat to that, now you really have a challenge.
Quinoa Pumpkin Spice Cookies
Now that Fall is here, I love to start baking. Gluten free baking is hard enough, but when you add no dairy too, it gets complicated. Then if you also add healthy & low fat to that, now you really have a challenge.
My challenge was to take my favorite fall flavors and design them into a tasty, yet healthy cookie. I decided to use my left over quinoa cereal (scroll down for recipe). Some of the best fall flavors come from pumpkin, cinnamon, nutmeg and cloves. So I decided to come up with a cookie that includes all of these flavors and I ended up with a healthy and tasty cookie.
These cookies are not your traditional cookies. There is no butter, no sugar, no white flour and no milk. They are filled with healthy and nutritious ingredients that will make a perfect, healthy snack. These cookies are a protein powerhouse and perfect for after a workout, an after school snack or after dinner treat.
I hope you like it.
Gluten free, dairy free, egg free, soy free, vegan
Ingredients:
1/2 cup of my cooked quinoa cereal (scroll below for recipe)
1/2 cup almond flour
1/2 cup pumpkin
1/2 cup raisins
2 teaspoons pumpkin spice
1 teaspoon cinnamon
1/2 teaspoon cloves
dash of nutmeg
1/2 cup coconut sugar
1 teaspoon pure vanilla
2 tablespoons coconut oil
1 chia egg
Here's how to make my chia egg replacement:
(blend 1/2 orange, 1 date, 1 tablespoon chia with 1/2 cup unsweetened almond milk-let sit to thicken for 10 minutes.
You can add any nuts or dried fruit you like.
Directions:
Mix all dry ingredients first and then add your wet ingredients.
After everything is mixed together, scoop out approximately 1 teaspoon of batter using a small ice cream scooper for a fun, biscuit like cookie
or flatten down with a spoon. These cookies will not spread like your traditional cookie.
Bake at 350 degrees for approximately 15-20 minutes, or until firm.
These cookies will be very soft in the middle, but will firm a little bit with standing.
I like to have mine with my favorite pumpkin tea latte ...
Brew 1 cup of pumpkin tea,
Add 1 teaspoon of fresh pumpkin, cinnamon, vanilla and honey to taste.
Enjoy ...
© Copyright 2013 CarriesKiddieCloset
1/2 cup of my cooked quinoa cereal (scroll below for recipe)
1/2 cup almond flour
1/2 cup pumpkin
1/2 cup raisins
2 teaspoons pumpkin spice
1 teaspoon cinnamon
1/2 teaspoon cloves
dash of nutmeg
1/2 cup coconut sugar
1 teaspoon pure vanilla
2 tablespoons coconut oil
1 chia egg
Here's how to make my chia egg replacement:
(blend 1/2 orange, 1 date, 1 tablespoon chia with 1/2 cup unsweetened almond milk-let sit to thicken for 10 minutes.
You can add any nuts or dried fruit you like.
Directions:
Mix all dry ingredients first and then add your wet ingredients.
After everything is mixed together, scoop out approximately 1 teaspoon of batter using a small ice cream scooper for a fun, biscuit like cookie
or flatten down with a spoon. These cookies will not spread like your traditional cookie.
These cookies will be very soft in the middle, but will firm a little bit with standing.
I like to have mine with my favorite pumpkin tea latte ...
Brew 1 cup of pumpkin tea,
Add 1 teaspoon of fresh pumpkin, cinnamon, vanilla and honey to taste.
Enjoy ...
Connect with Gluten Free Jersey Girl on FACEBOOK!
 Fun Carries Kiddie Closet's Hayride Invitations |
| Carries Kiddie Closet's Personalized Hayride Invitations |
No comments:
Post a Comment