Vegan, gluten-free gingerbread breakfast cookies made with cooked quinoa, blackstrap molasses and Winter spices.
Blackstrap molasses was the first superfood that I was introduced to. The great thing about this superfood is that it doesn’t cost an arm & a leg!
For those who don’t know; because I didn’t either, blackstrap molasses is one (of many) types of molasses. Blackstrap is created from the nutrients, minerals and vitamins that are removed from sugar cane when it’s refined into table sugar.
Basically, everything that’s missing from table sugar, is in blackstrap molasses!
Turns out, blackstrap molasses is high in iron, calcium, copper and manganese, potassium, b vitamins and magnesium. 1 tablespoon per day will provide you with 20% of your daily recommended intake of calcium and is even used as a natural multi-mineral for pregnant women!
When purchasing a blackstrap molasses, make sure you look for an organic, unsulphured brand, like this one.
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.
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.
Bake in preheated oven for 18-20 minutes, until cooked through.
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 it to cool, the firmer the cookies will become.
Gluten-free Flour Mix: You could use any type of all-purpose gluten-free mixture that you have on hand. I like the Bob's Red Mill All Purpose Gluten-free Mix, but anything should work here. I have not (successfully) created my own homemade all purpose mix. When I do, though, you'll be the first to hear about it!
Oil: Feel free to use any type of oil here. I used grape seed because it has a high smoking point and I ran out of coconut oil this week because I've been drowning my veggies in it. Hey, it's Winter. My body needs the oil ;)