- ¾ cup raw quinoa
- 1½ cups water
- 1 cup Bob’s Red Mill Gluten-free All-Purpose Baking Flour
- ½ cup freshly ground flax seed
- ½ teaspoon ground cinnamon
- ½ cup maple syrup
- 2 tablespoons grape seed oil, or melted coconut oil, or walnut oil, or… any kind of oil you want, really!
- 2 teaspoons pure vanilla extract
- 1/3 cup raw walnuts
- 1 banana, cut into small chunks
- 1 banana, sliced into coins
- 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 the bowl with dry ingredients and stir to combine.
- Stir in walnuts and banana chunks.
- 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.
- Place sliced bananas on top (if using) and bake in preheated oven for 25-30 minutes, until cooked through and golden.
- Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool completely. Because cooked quinoa was used in this recipe, when the cookies first come out of the oven, they’re a bit soft on the inside but they will firm up nicely!
- Once they’ve cooled completely, transfer them to a container and keep in the fridge for up to 7 days.
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Quinoa – be sure to rinse and drain quinoa with water before boiling.
To make the nuts in this recipe easier to digest, soak them in water for at least 8 hours. Then, drain, rinse and set on a towel to dry. Alternatively, you can soak and dehydrate for 12 hours. Then use them in this recipe.
Nutrition Information Per Serving
- Calories: 86
- Calories from Fat: 35
- Total Fat: 3.9
- Sodium: 2 mg
- Carbs: 9.7 g
- Dietary Fiber: 2.1 g
- Net Carbs: 7.6 g
- Sugars: 1.3 g
- Protein: 2.7 g