I am so excited to have Leanne from Healthful Pursuit here with us today.
Some of you may remember her from when she shared these awesome quinoa brownies.
Or, you may have checked out her ebook, Dessert Freedom, which is jam packed with amazing allergy friendly dessert recipes.
Before I turn you over to Leanne, I’ve just got to say happy six month birthday to my baby girl.
Six months ago today, I had no idea my heart could be so full. You have been such a joy and blessing and I can’t wait to see the world through your eyes.
As many of you know, being told that you have to stop eating something because of an allergy, sensitivity or health concern, sucks. Especially if that something has been in your life for, like, as long as you can remember… like oats.
About a month ago, I had the crazy idea of replacing the oats in my favorite oatmeal cookies with an equal amount of cooked quinoa. Just one test batch was all I needed, the concept was a success! From what I’ve tested so far, you can just swap them out at a 1 to 1 ratio.
Since then, I’ve made Quinoa Carrot Cake Breakfast Cookies, Quinoa Zucchini Chocolate Chip Breakfast Cookies, Quinoa Banana Bread Bread Breakfast Cookies and now… these Quinoa Apple Pie Breakfast Cookies. All of these recipes share the same concept of replacing the oats with cooked quinoa. And, for an added benefit, I’ve cut out the grains in this apple pie version.
- ¾ cup raw quinoa
- 1½ cups water
- Dry Ingredients
- ½ cup almond flour
- ½ cup freshly ground flax seed
- 1/4 cup coconut flour
- 2 teaspoons ground cinnamon
- Pinch sea salt
- Wet Ingredients
- ½ cup maple syrup
- 2 tablespoons grape seed oil, or melted coconut oil, or walnut oil, or… any kind of oil you want, really!
- 1 tsp pure vanilla extract
- 1 granny smith apple, shredded and squeezed to remove juices
- 1 teaspoon lemon juice
- Cinnamon Sugar Topping
- 1/4 teaspoon coconut sugar
- 1/8 teaspoon ground cinnamon
- Add quinoa and water to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.
- Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
- Add all dry ingredients to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.Add all wet ingredients to a small bowl and stir well.
- Pour into bowl with dry ingredients and stir to combine.
- In a separate bowl, combine shredded apple and lemon juice. Toss to combine, then fold into the dough.One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.
- Combine cinnamon sugar topping in a small bowl and sprinkle over the cookies. Transfer baking sheet to the preheated oven and bake for 25-30 minutes, until the tops begin to crack and turn golden.Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave the cookies to cool, the firmer they will become. Leave it be and it they will transform!
- These cookies can be stored in the fridge for up to 2 weeks.
Author bio: Leanne Vogel is a Holistic Nutritionist. Her popular blog, Healthful Pursuit, is a unique collection of motivational advice and easy-to-make recipes for anyone who’s experiencing a bad relationship with food–from allergies, to eating disorders, and more. Leanne’s mission was to teach others how to create wholesome meals that everyone could enjoy, regardless of dietary restrictions.