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lonewolf

Quinoa Cookies?

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I've tried searching for a recipe for quinoa flake cookies and can't find one. We're hungry for oatmeal cookies here and I think this is the closest I'll get. I'm home recovering from surgery and a little loopy on codeine, but want to try baking when my mom gets here in a little while.

Anyone have a good recipe? I smelled the flakes and they have a pretty strong smell, so I'm afraid to use my old oatmeal cookie recipe and just replace the oats with the quinoa flakes.


Liz

Started Specific Carbohydrate Diet on 8-16-09 because son was diagnosed with Ulcerative Colitis and want to give him moral support.

Diagnosed with Minimal Change Nephrotic Syndrome in 2003. Discovered that going completely gluten-free put me in remission.

I would have despaired unless I had believed that I would see the goodness of the Lord in the land of the living. Psalms 27:13

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Here's my gluten/dairy/soy free adaptation of a chocolate chip quinoa cookie receipe from Karen Robertson's "Cooking Gluten Free" cookbook:

CHOCOLATE CHIP QUINOA COOKIES

Cream on high with electric beaters in large bowl:

1 cup palm oil shortening (Spectrum Naturals)

1 cup granulated sugar

1 cup brown sugar

Beat until light in texture and add mixing well:

3 eggs

1 tsp. Vanilla

Combine in separate bowl:

2 cups gluten free flour blend (I used ‘Bob’s Red Mill)

1 tsp xanthum gum

1-1/2 cup finely ground almonds (may substitute almond flour for part)

2 cups quinoa flakes (hot cereal form of quinoa, not berries)

½ tsp. salt

1 tsp gluten-free baking powder

1 tsp baking soda

1 cup finely shredded unsweetened coconut flakes

Slowly add flour mixture to wet ingredients (sugar, shortening, eggs, vanilla) and mix well. Then add and mix well:

2-1/2 c. gluten-free/DF/SF chocolate chips (I used Ener-G Foods chocolate chips)

Preheat oven to 375 degrees. Line cookie sheet with parchment paper, drop dough by rounded teaspoons and bake 10 minutes. Let cool on baking sheet 1 minute before removing. Then remove cookies and cool completely on wire cooling racks.

NOTE: YOU MAY SUBSTITUTE BUTTER FOR SHORTENING, IF YOU TOLERATE DAIRY, RAISINS FOR CHOCOLATE CHIPS IF YOU WANT AN 'OATMEAL RAISIN' TYPE OF COOKY, AND OTHER FINELY CHOPPED NUTS FOR COCONUT.

BURDEE


Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D and T3 thyroid supplement to maintain immunity.

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Great timing! I just ordered some quinoa flakes to make "granola" and will have to try this. Thanks Burdee :)

Oh, Liz--just found this recipe on accident, its a Bette Hagman:

New "Oatmeal" Cookies with Quinoa Flakes

1 3/4 cups Featherlight Mix or Four Flour Mix

1 scant tsp xanthan gum

1 tsp cinnamon

1 tsp baking powder

1/4 tsp baking soda

1 cup butter or margarine

1 cup brown sugar

1/2 cup white sugar

2 eggs

2 cups quinoa flakes

1 cup light raisins

1 cup chopped walnuts or pecans, toasted (optional)

Preheat oven to 375 degrees. Lay out 2 cookie sheets. Leave ungreased or

cover with teflon liners.

In a medium bowl, whisk together the flour mix, xanthum gum, cinnamon,

baking powder and baking soda.

In the bowl of your mixer, beat the butter and sugars until creamy. Beat

until well incorporated. Break in the eggs and beat until smooth.

Still using the mixer, blend in the flour mix. Remove from the mixer and

incorporate the quinoa flakes, raisins and nuts until smooth. Drop by

heaping teaspoonful on cookie sheets and bake for about 10 minutes or until

the edges are golden. Makes about 4 dozen cookies.

-

Featherlight Mix

Rice Flour (1 part)

Tapioca Flour (1 part)

Cornstarch (1 part)

Potato Flour* (1 teaspoon per cup of mixture)

*NOTE: This is potato flour not potato starch

-

Four Flour Mix

Garfava bean flour (2/3 part)

Sorghum Flour (1/3 part)

Tapioca Flour (1 part)

Cornstarch (1 part)


~~~~~~~

Jen

Indianapolis, IN

gluten-free since Feb 2005

dairy-free

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I thought Quinoa is like a rice...is it more like oatmeal?

I have a box downstairs, but I haven't opened it. I had no clue that I could make cookies with it!

If that's the case, I'll be opening that box ASAP. ;)

-Julie


Loves of my life: God, my hubby, and my baby boy!

"I will never give up on my dreams; I will simply modify my path for reaching them." (JH-me).

"Life's a dance you learn as you go, sometimes you lead, sometimes you follow"

(John Michael Montgomery).

"I'm gonna be somebody, one of these days I'm gonna break these chains" (Travis Tritt).

"Life is better left to chance. I could have missed the pain, but I'd have had to miss the dance."

(Garth Brooks).

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Quinoa grains look like small seeds. Quinoa flakes are more like oatmeal. I've made one of my favorite cookie recipes with quinoa instead of oats . . . they worked great. Here's the recipe:

Mock Oatmeal Cookies

1 c. butter flavored Crisco

1 c. brown sugar

1/2 c. white sugar

1 small pkg. vanilla pudding mix (Jello)

2 eggs

1 tsp. vanilla

2 c. Bette Hagman's featherlight mix

1/2 tsp. xanthan gum

1/2 tsp. salt

1 tsp. baking soda

1/2 tsp. Baking powder

2 c. Quinoa flakes

1/2 c. chocolate chips

1/2 c. butterscotch chips

Cream together shortening, sugars, and pudding mix. Add eggs and vanilla. Mix JUST TIL COMBINED. In a large bowl, sift together featherlight mix, xanthan gum, salt, baking soda, and baking powder. Add to creamed mixture, and beat slowly JUST TIL COMBINED. (Beating the eggs too much will make your cookies refuse to spread out. They will still taste okay, but they will look like little cookie rocks.) Mix in quinoa flakes and chocolate chips. Drop on cookie sheets. Bake at 350 degrees for 11 minutes. Don’t overbake them . . . they should be just barely browned.

Recipe from www.eatingglutenfree.com

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I just have to say--I made cookies from the recipe I posted above, and they were great!!! Pretty close to oatmeal cookies, taste really good! I am digging the quinoa flakes. Try it! :D


~~~~~~~

Jen

Indianapolis, IN

gluten-free since Feb 2005

dairy-free

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I'm a little delayed on trying the cookies - having surgery has set me back and I'm still nowhere near recovered. I'll be trying your recipe first, Jen, since I have all those ingredients on hand.


Liz

Started Specific Carbohydrate Diet on 8-16-09 because son was diagnosed with Ulcerative Colitis and want to give him moral support.

Diagnosed with Minimal Change Nephrotic Syndrome in 2003. Discovered that going completely gluten-free put me in remission.

I would have despaired unless I had believed that I would see the goodness of the Lord in the land of the living. Psalms 27:13

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I'm a little delayed on trying the cookies - having surgery has set me back and I'm still nowhere near recovered. I'll be trying your recipe first, Jen, since I have all those ingredients on hand.

Oh, wow--I hope you are feeling alright! I didn't know about your surgery..hope you recover quickly!


~~~~~~~

Jen

Indianapolis, IN

gluten-free since Feb 2005

dairy-free

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Great timing! I just ordered some quinoa flakes to make "granola" and will have to try this. Thanks Burdee :)

Who makes Quinoa flakes? I would love an "oatmeal" cookie!

Anybody have a good recipe for plain old quinoa? I have a box that i need to use up.

Thanks


Richard

"Not all who wander are lost" - J.R.R. Tolkien

Diagnosed 3/8/05

Sister also Celiac

Risus remedium optimum est

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Ancient Harvest makes Quinoa flakes. Here's a link to their website: http://www.quinoa.bigstep.com/homepage.html

Isn't there a recipe on your box of quinoa? If not consult the recipes on that site.

BURDEE


Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D and T3 thyroid supplement to maintain immunity.

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Ancient Harvest makes Quinoa flakes. Here's a link to their website: http://www.quinoa.bigstep.com/homepage.html

Isn't there a recipe on your box of quinoa? If not consult the recipes on that site.

BURDEE

Thanks for the info. I have tried "the recipe" ;) and a couple of others, but I'm sure there are other yummier ways to prepare it. I figure if it's been around for a thousand years somebody must have figured out a way to cook it so it tastes good! It sure does make a difference if you forget to rinse it :blink:


Richard

"Not all who wander are lost" - J.R.R. Tolkien

Diagnosed 3/8/05

Sister also Celiac

Risus remedium optimum est

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Thanks for the info. I have tried "the recipe" ;) and a couple of others, but I'm sure there are other yummier ways to prepare it. I figure if it's been around for a thousand years somebody must have figured out a way to cook it so it tastes good! It sure does make a difference if you forget to rinse it :blink:

My favorite way to prepare the grain is to simmer till fluffy in broth with spices. Then I make a spicy sauce with peppers, onion and garlic, put that on top of the quinoa and then sauteed shrimp on top :) This isn't exacty what I do, but a good recipe below:

Good Basic Quinoa

4 med. yellow onions, chopped

1 large red pepper, chopped

3 garlic cloves, minced

½ tsp of sea salt

2 tablespoons olive oil

2 cups of rinsed Quinoa

4 cups of chicken stock

Saffron threads

cayenne

Add finely chopped onions, minced garlic, and salt to olive oil in wok and sauté until onions are slightly brown. Then add chopped red pepper and continue to sauté until onions are caramelized. Add stock, saffron threads, cayenne to taste (1/4 tsp, pinch--depending on how spicy you want it) and rinsed quinoa and bring to a simmer. Simmer till fluffy. (I also let the quinoa sit on the stove for a bit after its finished cooking, with towel under the lid to absorb any remaining moisture.

Pepper Sauce

3 whole red bell peppers (roasted and skinned)

1 cup of tomato sauce

3 cloves of roasted garlic

1 tablespoon minced fresh basil

5 drops of Tabasco sauce or to taste

1 teaspoon salt

ground black pepper to taste

Roast the red bell peppers and the garlic in a preheated oven that is set on broil. Slightly spray the peppers with a non stick vegetable spray such as pam, place the peppers under the broiler at least 4 to 5 inches below the heating coils. Carefully watch the peppers and turn as needed (once the peppers begin to char slightly). Once the peppers are fully roasted place them in a bowl and cover with plastic wrap for 15 minutes, this will allow the peppers to continue to cook which will help loosen the skin.

Uncover the bell peppers and run them under cold water to cool. Remove the skin from the bell peppers. Place the peeled peppers in a food processor or blender and puree until silky smooth (puree for at least 2 minutes, doing so will result in a very very smooth puree).

Combine all ingredients together EXCEPT for the basil and ground black pepper, and simmer for 20 minutes. Add the basil and simmer another 5 minutes. Taste the pepper sauce and adjust the seasoning as need.

OR:

Ragout over Quinoa

2 tablespoons olive oil

1 yellow onion, cut into julienne strips

4 cloves garlic, minced

2 teaspoons paprika

1 teaspoon ground cumin

2 red bell peppers, roasted, peeled and seeded, then cut into julienne strips

2 green bell peppers, roasted, peeled and seeded, then cut into julienne strips

2 fresh poblano chili peppers, roasted, peeled and seeded, then cut into julienne strips

1 cup chicken stock

Salt and freshly ground black pepper

6 large chorizo sausages

Meanwhile, make the ragout: In a large saucepan over medium heat, warm the olive oil. Add the onion and saut until it begins to turn golden, 3-4 minutes. Add the garlic and continue to saut for 1-2 minutes longer. Stir in the paprika and cumin and cook for 1 minute. Add all the bell peppers, the chilies and the chicken stock and cook uncovered, stirring occasionally, until the mixture thickens, 10-15 minutes. Season to taste with salt and pepper.

While the peppers are cooking, place the sausages on the grill rack about 3 inches above medium-hot coals, or arrange them on a broiler pan and place in the broiler at about the same distance from the heat source. Grill or broil, turning often, until cooked throughout, 8-10 minutes.

To serve, spoon the quinoa onto a warmed platter or individual plates and arrange the sausages on the quinoa. Top with the pepper mixture and serve.


~~~~~~~

Jen

Indianapolis, IN

gluten-free since Feb 2005

dairy-free

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My favorite way to prepare the grain is to simmer till fluffy in broth with spices. Then I make a spicy sauce with peppers, onion and garlic, put that on top of the quinoa and then sauteed shrimp on top :)

Now THOSE are some yummy looking recipes! I don't have saffron threads, do you think it would would be ok if I just shredded a $20 bill and stirred it in? :P

Thanks for the recipe!


Richard

"Not all who wander are lost" - J.R.R. Tolkien

Diagnosed 3/8/05

Sister also Celiac

Risus remedium optimum est

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Oh, wow--I hope you are feeling alright! I didn't know about your surgery..hope you recover quickly!

I was supposed to have relatively minor surgery to repair a hernia. (Note - I'm too old to do flips and toe touches on the trampoline :( .) When the doctor got in there it was "more extensive" than she had thought, so it was a 2 hour surgery, a 3-1/2 inch incision and major PAIN. I'll be missing two weeks of work rather than one, since I'm not quite up to teaching PE right now. Heck, I can't even get up long enough to bake cookies right now.


Liz

Started Specific Carbohydrate Diet on 8-16-09 because son was diagnosed with Ulcerative Colitis and want to give him moral support.

Diagnosed with Minimal Change Nephrotic Syndrome in 2003. Discovered that going completely gluten-free put me in remission.

I would have despaired unless I had believed that I would see the goodness of the Lord in the land of the living. Psalms 27:13

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Now THOSE are some yummy looking recipes! I don't have saffron threads, do you think it would would be ok if I just shredded a $20 bill and stirred it in? :P

Thanks for the recipe!

Ha ha--yeah...I mean saffron is pretty expensive, so shredding some cash would have the same effect :lol: You could sub tumeric for the saffron, or just leave it out altogether. Maybe try some basil or fresh parsley. Possibilities are endless :P

I was supposed to have relatively minor surgery to repair a hernia. (Note - I'm too old to do flips and toe touches on the trampoline :( .) When the doctor got in there it was "more extensive" than she had thought, so it was a 2 hour surgery, a 3-1/2 inch incision and major PAIN. I'll be missing two weeks of work rather than one, since I'm not quite up to teaching PE right now. Heck, I can't even get up long enough to bake cookies right now.

Yikes--sorry to hear it turned out to be a bigger deal. I hope you aren't in too much pain and that you heal quickly!


~~~~~~~

Jen

Indianapolis, IN

gluten-free since Feb 2005

dairy-free

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