Apple Cinnamon Baked Oatmeal

I grew up in Pennsylvania. Western PA as a matter of fact. Home of the Steelers, The Penguins (and the Pirates if we must) and the City of Bridges. I didn’t grow up in the city but in a rural coal mining and farming town which was only an hour south of the city. I now live in Columbus, which is only 3 hours away from my hometown.

Doesn’t sound like a huge difference but in terms of weather it totally is! Ohio gets some of the most crazy weather and by crazy I am referring to how extreme it is.  It goes from one end of the spectrum to the other, sometimes in the same day.

This week we have the pleasure of dealing with an ice storm and then more snow.  Good times.

Thankfully Scott and I work from home which means we can stay bundled up.

On the first cold and iced-in day, I decided to kick my normal bowl of morning oats up a notch and make it something special.  I’ve seen others talk about baked oatmeal before and the concept always intrigued me.  Baked oatmeal sounds really decadent and like a lovely winter treat, doesn’t it?

I decided that on a very cold and icy Tuesday morning, this was exactly what we needed.

Andrea’s Apple Cinnamon Baked Oatmeal

  • 2C Plain Soymilk
  • 1 Large Banana
  • 1/3C Greek Yogurt
  • 1tsp Cinnamon
  • 1 Apple, chopped (I used golden delicious)
  • 2C Old Fashioned Oats
  • 1TBSP Ground Flax
  • 1TBSP Wheat Germ (raw)
  • Pecans and Maple Syrup for fun

Preheat oven to 375 and in a small casserole or baking dish, spray with olive oil or nonstick spray.  In a large bowl, add in the soymilk and banana.  Mash the banana into the soymilk until it’s fully broken down.  Add in the oats, apple, yogurt, cinnamon, flax, and wheat germ, then mix.  Pour mixture into the baking dish and place in oven.  Bake for about 30 minutes. Stir once halfway through.

Remove, spoon into bowls and enjoy!

I was so excited about this breakfast! Partly because it was new to me and partly because I wanted to EAT! I was hungry when this was done!

Minus the yogurt and the apple, this is my basic oatmeal that I eat almost everyday.  I decided that the Greek yogurt would give it a nice rich background and make things just a tad more fancy for a weekday breakfast. Apples because why not?

The great thing is that this doesn’t cook long enough that the apples breakdown and get mushy.  They just get warmed through.

Topped with some crushed pecans and a drizzle of maple syrup takes this baked oatmeal to the top level.  It is a thick oatmeal and reminds me of a lovely custard.  Warm and creamy, with a sweet crunchy topping perfect for when you’re stuck indoors and need some fuel to get you through the day.

This would be a great thing to make for a brunch because it’s easy and quick to put together. Plus since it bakes in the oven, it doesn’t need a lot of fussing or focus while you deal with other things.  If I were to make this for a brunch, I would probably create a crumble type of topping to go with it, just to make things more fun.  Or maybe a “topping bar” so people can make their own style!

Ever have baked oatmeal before?

For another twist on baked oatmeal, checkout Fake Food Free’s Peach Baked Oatmeal.

Have fun guys and remember, always play with your food!  Enjoy!

Sauteed Kale with Shrimp and Wheatberries

One pot meals are my favorite. When I cook dinner, most nights I play a game with myself to see how I can reduce the number of pots and utensils I have to use.  This makes cleanup faster and easier!

My goal is to try and only use one pot.  Sometimes I’m successful and other times I’m not but at least I gave it a try!  Wheatberries are a new obsession for me.  I love them!  They cook up fast, can be made ahead, and the chew factor they have is outstanding.

Little nuggets of goodness! They are a lot chewier than brown rice and have a more intense slightly nutty flavor.  I can purchase these in the bulk bin section at my local Whole Foods.

Place some wheatberries in a pot, cover with water and bring to a boil.  Boil for a few minutes, maybe 10, until they are softened and chewy.  Not crunchy but a lovely soft chew to them.

Because I had made the wheatberries ahead of time, I’m considering this a one pot dish!  It is so easy to put together and cooks quickly making it perfect for when you’re short on time or it’s late and you need to eat fast!

Andrea’s Sauteed Kale with Shrimp and Wheatberries

  • 2C Cooked Wheatberries
  • 3-4C Cooked medium to small sized Shrimp
  • 1/2 Large Onion, chopped
  • 1 Green Pepper, chopped
  • 1 Red Pepper, chopped
  • 1C Shredded Carrot
  • 1.5 Bunchs of Kale, stemmed and chopped
  • 1 15oz Can of Butter Beans, drained and rinsed
  • 1 15oz Can of Diced Tomatoes with Green Chilies
  • Big Pinch of Red Pepper Flakes
  • Salt and Pepper
  • 2tsp Garlic Powder
  • 1tsp Chili Powder
  • Olive Oil for sauteeing, about 1TBSP

In a medium sized high sided skillet, add in olive oil and heat over medium heat.  Add in the onions, peppers, and carrots, stir to coat with oil.  Sprinkle in the salt, pepper, pepper flakes, garlic powder, and chili powder.  Sautee for about two minutes until the onions and peppers start to soften.  Add in the kale a little at a time, combining with the veggies and turning so it starts to wilt down making room for more kale.  Continue doing this until all the kale is in the pot.  Once all of the kale has wilted down, add in the beans and canned tomatoes.  Stir and allow to cook for about two minutes.  Then add in the shrimp and wheatberries stirring and allow to cook until everything is warmed through.

Spoon into bowls and enjoy!

I always keep some bags of precooked and raw frozen shrimp in my freezer for when I want something quick.  The precooked are the perfect size for tossing into soups, stir-frys and other dishes.  I just dump them in the dish frozen, cover with a lid and give them a few extra minutes to heat through.

The great thing about this dish is that you can sub out the wheatberries and use whatever grain you like.  Brown rice, long grain rice, quinoa, or even some whole wheat pasta would be great with this combo.

This dish is very flavorful and wide open to being seasoned more to your liking.  It also makes a bunch so there is plenty for leftovers.

You can use whatever beans you like, I just happened to have some butter beans on hand so that’s what I used.

After I took pictures, I sprinkled a little pepper jack cheese on top and added some hot sauce.  Divine!

This winter I have been very into comfort style meals.  Dishes that I can load up into a bowl and am able to eat while be snug on the couch. This dish fits that requirement perfectly!

Full of greens, grains, and protein, this dish has it all!

Have fun guys, and remember, always play with your food! Enjoy!

Multigrain Pancakes

Our most recent breakfast outing had Scott and I sharing a plate of multigrain pancakes.  These were new to the restaurant and I definitely wanted to give them a try.  They were delicious and full of wheat germ sprinkled on top.  Fluffy and huge making it the perfect thing to share over coffee and conversation.

However I wanted to make my own and you all know that I love me some pancakes.  First chance I had, (the following Sunday actually), I made my own batch of multigrain pancakes and they were fab!

Andrea’s Muligrain Pancakes

  • 1C Buckwheat flour
  • 1/2C White Whole Wheat Flour
  • 1/2C Unbleached All-Purpose Flour
  • 2 Heaping TBSP of Ground Flax
  • 2 Heaping TBSP of Wheat Germ
  • 2TBSP Brown Sugar
  • 1tsp Baking Soda
  • Sprinkle Cinnamon
  • 2 1/4C Apple Cider

Heat griddle over a medium heat.  In a large mixing bowl, combine the dry ingredients and whisk together.  Add in the apple cider and gently stir folding and combing everything.  Grease the griddle by your method of choice and drop by spoonfuls some of the batter onto the griddle.  When bubbles start forming in the middle (about 2-3 minutes), flip the pancake over, gently.  Finishing cooking on the second side, about 1-2 minutes.  Remove from heat and serve!

Butter and maple syrup went on top of my pancakes and I could not eat them quick enough.  Fluffy, sweet, and full of multigrain goodness, I was in pancake heaven.  Next time I might use half white whole wheat flour and half buckwheat flour.  I may reduce the sugar just a touch as well.

Or not because these were pretty perfect.

If you use water or milk in place of cider, add in some vanilla extract and maybe a tad more sugar.

Leftovers freeze well and can be reheated in a toaster oven.  This recipe can make a lot or a little depending on how large you make the pancakes.

Late Night Pasta Toss

Scott: I think you should post about this.

Me: Post about what?

Scott: Dinner.

Me: What? Like what we’re eating right now?

Scott: Yes.

Me: But it’s nothing, just some veggies and pasta.

Scott: Right.

Me: ‘Splain yourself.

Scott: Well, what did you do?

Me: I made an easy and quick dinner because it’s crazy late and we need to eat.

Scott: Exactly.  Maybe people would be interested in this.  Maybe folks want to know how to just put something together quickly when they don’t have a lot of time. Or when it’s late and they are hungry but still want something healthy.  This is a good example of that.

Me: Well I’ll try.  I did just toss this together, no exact measurements or anything.

Scott: That’s the point!

This was the conversation that Scott and I had last Wednesday when it was late, we were hungry, and I needed to put some food in our bellahs.  I attended that canning class and my original plan was that we would eat dinner before class.  That didn’t work out and I didn’t have a Plan B.  So when we got home and it was after 9pm, I needed to put something together quickly to feed us.

Andrea’s Late Night Pasta Toss

  • 2 Big handfuls of Whole Wheat Spaghetti
  • 1/4-1/2 Medium Onion, chopped
  • 1 Green pepper, chopped
  • 2 Large Tomatoes chopped
  • 1 Crookneck Squash Chopped
  • 1 Large Clove of garlic grated
  • 1/2C White Wine
  • 1TBSP Olive oil for sauteeing
  • Red pepper flakes
  • Salt and ground black pepper to taste
  • Italian Seasoning (I like Mrs. Dash)

In a huge pasta pot, fill with water and bring to a boil.  Dump in spaghetti and cook until your desired done-ness.  In a large skillet, heat olive oil over medium heat.  Add in onion, pepper, and squash, stir to coat with oil.  Then season and stir again.  Allow to sautee until softened.  Add in the chopped tomato and garlic, heat through.  Toss in the white wine and let simmer for a few minutes.  Add in the cooked pasta, toss, and serve with some crusty whole grain bread.  Glass of white wine to accompany it is optional.

This dish was really perfect for a late evening.  And when I say late, when we sat down to eat it was 10pm. Eeep!  It took me roughly 20-30 minutes to put this dish on the table.  What took the longest was actually waiting for the water to boil for the pasta!  Everything was something I had on hand and the squash was leftover from a previous dinner!

How much seasoning you want to use is totally up to you.  The veggies bring a lot of flavor so I keep the seasoning to a minimum.  The juice from the tomatoes along with the wine create a lovely light sauce.  Of course you can sub in stock of your choice or red wine if you don’t want to use white.  Add in some shrimp for a fun seafood pasta dish!

By the time I hit the hay that night it was 11:30 and way past my bedtime.  However our bellahs were full with a healthy meal that was created in no time.

Have fun guys, and remember, always play with your food!  Enjoy!

Farmstand Green Bean salad with wheat berries

This summer has been notable for two reasons: heat and farmer’s markets.  Because of the heat, I have only wanted to eat a lot of cool things.  The HQ has been seeing various kinds of salads for meals this summer.  We have also been frequenting Farmer’s Markets because local towns have picked up hosting mid-week markets which fits our schedule a little better.

I noticed a lovely batch of green beans on a recent trip to the Farmer’s market and I had to have some.  I’m not the only one in this house who loves green beans, Rocky loves them too.  I picked up enough for all of us to enjoy!

Green beans are a bean that I have always been in love with.  I don’t care how you serve them up, I will eat them.  That includes fried green beans although I won’t eat as much of those as I will other variations.

I knew I wanted to do something different with these green beans and then it occurred to me that I could probably make a nice ode to summer salad out of them. I walked through my kitchen looking around to see what else I could add to the salad and I stumbled upon some wheat berries.  I had yet to use them in anything and figured now would be a great time to try them out.  Fresh veggies and whole grains?  Perfect combo!

Andrea’s Farmstand Green Bean Salad with Wheat Berries

  • 1lb Fresh Green Beans, trimmed and cut on the bias into bite size pieces
  • 1C Uncooked Wheat Berries
  • 1 Large Red Tomato, chopped
  • 1 Large Orange Tomato, chopped
  • 1/2 Large Red Onion, chopped
  • Salt and pepper to taste
  • 3 1/2 TBSP Red Wine Vinegar
  • 3 TBSP Olive Oil

Cook the wheat berries and allow to cool once fully cooked.  Blanch the green beans and rinse under cold water, you want them crisp and to retain their color.  Once the wheat berries and green beans are cool, combine everything in a large bowl.  Allow to sit for at least 1/2 an hour in the fridge before serving.

Well first things first, if the salad looks gorgeous that pretty much guarantees it will taste fantastic.  This supports that theory beautifully.  You’ll notice that I did not say to seed the tomatoes.  This is because I want the tomatoes to help create the “dressing” for the salad.  Tomatoes have a lot of juice and sometimes we want that extra goodness.

I also dressed this salad very simply, with just vinegar and oil.  The point of this salad is to accentuate summer.  I didn’t want to cover up the tomato and green bean flavor with something else.  Instead I highlighted it by using a simple dressing that won’t overwhelm your palate.

This salad also made me fall in love with Wheat Berries.  I love how nutty and chewy they are.  I know a lot of people like adding them to their oatmeal but I think I prefer them this way, in something more savory and intense.

Everything in this salad gives a different texture and it keeps you involved in the process of tasting it.  You’re not sure which flavor or texture you’ll get next and it makes for a lovely experience.

Thankfully I have all of these ingredients on hand to make another batch for this very hot week we are having!

Have fun guys, and remember, always play with your food!  Enjoy!

Cheddar Dill Buttons

The first time that I came across the concept of cheddar and dill, I was watching an episode where Ina made some cheddar dill scones.


I love dill very much.  It is probably my very favorite herb and no I’m not kidding you.  I also love really great cheddar and combing the two seemed like a great concept.  While I didn’t really want a scone to snack on, I did think that this could be transferred to a great biscuit.

The first time I made this was years ago using a drop biscuit method.  I used really poor cheddar, factory farmed milk, and some Bisquick.  Oh yeah totally not something that would be considered healthy but instead more likely to be found as an option at The Red Lobster.   You know what I mean.

Now I have several years of baking under my belt which has given me more experience and new techniques that can be applied to many different things.  My outlook and choice of ingredients have also greatly changed since the early days.  Now I like to keep things simple, more homemade, and incorporating more whole grains into the mix.

It wasn’t long until that same cheddar dill scone recipe cycled back around and it sparked me to try out the biscuits again making them more healthy yet still totally delicious.

Andrea’s Cheddar Dill Buttons

  • 1C Unbleached All-Purpose Flour
  • 1C Whole Wheat Pastry Flour (or regular WW flour)
  • 2tsp Baking Powder
  • 1/2tsp Baking Soda
  • 1tsp Organic Cane Sugar
  • Pinch Salt
  • 1tsp Garlic Powder
  • 1 1/2 TBSP Dried Dill
  • 1C Shredded Cheddar (I like Cabot. Use a good cheddar)
  • 1 1/4C Plain soymilk (unsweetened if you can get it)
  • 2TBSP Light olive oil

In a large mixing bowl, combine everything except the oil, soymilk, and cheddar.  In a smaller bowl, combine the oil and soymilk.  Place both bowls in the fridge for at least 1/2 an hour.  An hour is better if you can swing it.  Also keep the cheese chilled.

Preheat your oven to 375 once you are sure all ingredients are adequately cold.  Add the cheddar to the dry ingredients and then slowly add in the liquid.  Stir and mix gently until all ingredients are well combined.  The dough will be very thick.

Drop by spoonfuls on a baking or cookie sheet lined with parchment paper.  These are called “buttons” so you want them small, about two to three bites once baked.  They will puff up as they cook.  A heaping tablespoon should give you the right amount.

Bake at 375 for about 10 minutes or until golden brown.  Yields about 32 biscuits.

These biscuits are light and fluffy and full of flavor!  The dill totally shines while being complimented by the cheddar but not overpowered.    By chilling the ingredients, this helps the biscuits to be light as air instead of being dense and overly chewy.

The are great as snacks or accompanying a meal.  We’ve had them with soups, grilled foods, and also as part of an appetizer mix.  I eat them as is but if you want to sneak a smidge of butter on there who can blame you?

These little cuties are perfect to take along to your next potluck or BBQ.  They go great with everything and can sit out for extended periods of time without being compromised.

Have fun guys, and remember, always play with your food!  Enjoy!

The Joy of Overnight Oats

If you’ve been reading here for any length of time  then you know that I love my oats.

Probably a little too much.  Oats bring me joy! And comfort and a full belly.  I eat oats everyday in some shape or form.  Typically a bowl of oats that I just made but I also have been known to inhale oatbran and a yogurt mess with granola often as well.

Recently with the very hot temperatures we’ve been having and the ridiculous amount of humidity that has made itself known, the idea of a hot steaming bowl of oats is less than appealing.  All I want is COLD stuff.  I don’t mind hot coffee but everything else must be as cold as it can get!

Even making and eating dinner is not so much fun because I don’t want to deal with the hot and my appetite has gone down a bit as a result.  Anyway, I needed to solve this problem somehow because I have to eat breakfast.  If I don’t eat breakfast, I can become cranky really quickly.  And after an 8 mile run, food is very important.  I thought about cereal and even bought some but have yet to open the box.  Cereal just does not have enough staying power for me.  I wanted the completeness of oats without all the hot.

The solution seemed to be trying my hand at overnight oats.  Tuesday I made up a mix and placed it in the fridge overnight.  Wednesday morning I was licking the bowl clean and congratulating myself on finding the best solution ever!

I know a lot of people have been making overnight oats for some time now.  This is not a new concept in the world of food but here at the HQ it’s brand new and I’m pretty stoked about my new affair.

It’s super easy to make!  Sort of the same concept as muesli really.  In a bowl combine oats and liquid of your choice.  I use plain soymilk then I add in some dried cranberries and a pinch of cinnamon.  The measurements do not have to be rocket science.  Pour some oats in a bowl (I use about 1.5C) and then cover with the liquid.  You want the oats to be covered and mixed well but not drowning in the liquid.  Cover and let sit in the fridge overnight.  In the morning give it a stir and see if you need to add more liquid or if it has the right consistency for you.  Top with fresh fruit or toppings of your choice and enjoy!

It is the most refreshing thing!  It is cold and delicious and the best thing to eat after steamy hot run and shower.

Of course if you prefer hot oats, you can still use this method and then just nuke in the microwave for a minute to warm through.  The best thing about this is that there are no dishes to clean up!  Everything is done in the bowl you are going to eat out of and it is ready to go when you are.  No waiting around for it to cook and no dirtying up a pot.  Not that making oats is a huge process but sometimes you just want to eat already!

Overnight oats are filling, satisfying, and refreshing! If you haven’t tried it before and you enjoy oats, give it a shot! You just might find a new favorite breakfast!

Chocolate Quinoa Bread

It’s the end of the month which means we are wrapping up Quinoa Month!  What better way to end the month than with some chocolate!

I originally set out to make brownies but this experiment turned out a lot more quick bread-like and not so brownie-like.  However it’s still super tasty and full of chocolate goodness!

Andrea’s Chocolate Quinoa Bread

  • 1C Whole wheat pastry flour
  • 1/2C Unbleached All-Purpose flour
  • 1 1/2C Cooked quinoa
  • 1/4C Cane sugar
  • 1/4C Unsweetened cocoa powder
  • 1/2tsp Baking powder
  • 1tsp Baking soda
  • 1/2tsp Ground cinnamon
  • 1TBSP Ground flax
  • Pinch salt
  • Pinch cayenne pepper
  • 1/2C Crushed walnuts
  • 1/2C Dark chocolate chips
  • 1 1/4C Soymilk
  • 1/2C Coffee
  • 2tsp Vanilla Extract

Preheat oven to 375 degrees.  Spray a brownie pan or 8inch square casserole dish with nonstick spray, set aside.   In a medium size mixing bowl combine the soymilk, vanilla, and coffee.  In a large mixing bowl combine all other ingredients except the walnuts and chocolate chips.  Whisk to get all ingredients combined and fluffed.  Add in the nuts and chocolate chips, then add in the soymilk mixture.  Gently stir until everything is combined and then add the mixture to the baking dish.  The batter is a bit thick so make sure that you even it out with a spoon once it’s in the baking dish.  Place in the oven and bake for about 20 minutes or until a toothpick inserted comes out clean.

I would try but words really can’t describe the chocolate gloriousness of this cake.  It’s rich and decadent but not so heavy that you feel weighted down by dessert.  It’s full of whole grains, quinoa, and nuts making it packed with protein and lots of good stuff for you body.  Along with the antioxidants of the dark chocolate of course!

Even though this did not turn out like brownies, it still turned out and I’m really happy with that!  Sometimes I think a lot of us might be afraid to experiment in the kitchen because we are afraid of failing.  But sometimes those failures will turn into surprises successes!  You just never know until you try.

Have fun guys and remember, always play with your food!  Enjoy!

Quinoa Cornbread

I love cornbread and I mean LOVE it.  Like real love and not just like-like, you know?  I’m also really picky about my cornbread.  I like it sweet, not too sweet, but it definitely needs to have some sweet background to it.  I also do not like things in my cornbread.

Things include:

  • Corn
  • Jalapenos
  • Bacon
  • Green onion

And any other variety of “things” that have the potential of throwing off the texture of the sweet divine bread.  Also?  Do you know when I like to eat cornbread?

For breakfast or for dessert.  Although if you ask me to pick a favorite time, it’s going to be with breakfast because sweet cornbread goes amazingly well with morning coffee.

At least in my world it does.

When I discovered that I could make cornbread on my own, goodness I was ecstatic! We rarely had cornbread at my parent’s house growing up.  In fact the best memories I have of eating cornbread were the little mini loaves that you got with your Boston Market meal.  I know, isn’t that totally sad?  What a bummer of a memory!  The upside is that the majority of the time that I ate Boston Market were with Scott because we didn’t have a Boston Market in my little rinky-dinky town I grew up in.  We didn’t even have a Boston Market where I went to college.  Boston Market didn’t become a common establishment known to me until Scott and I moved in together after college.  Our first apartment in the very first town we lived in together had a Boston Market.

And some of the best memories one can have are of your first apartment, am I right?  You know it!

Okay, and bringing it back to cornbread.  I had some leftover quinoa and pondered if I could make cornbread out of it.  Well I wouldn’t know till I tried!

Andrea’s Quinoa Cornbread

  • 1C Cornmeal
  • 1C Whole Wheat Pastry Flour
  • 1 1/2 C Soymilk
  • 1/2C Cooked Quinoa
  • 1TBSP Ground Flax
  • 1TBSP Cane Sugar
  • 2tsp Baking Powder
  • 1/2tsp Baking Soda
  • Pinch Salt

Preheat oven to 375.  In a small mixing bowl combine soymilk and ground flax.  In a large mixing bowl, combine remaining ingredients and mix.  Slowly add the the soymilk mixture to the dry ingredients.  Gently stir until everything is combined.  This will be a thicker batter.  Pour batter into a greased baking dish.  The one I used is roughly a 8×12 dish.  Spread the batter out to make sure it is forms an even layer in the dish.

Bake until a toothpick inserted in the center comes out clean, about 10 minutes or so.  Remove from oven and allow to cool for about five minutes.  Slice and serve.

Ultimately I would have used more quinoa but that’s all I had as leftovers.  The cornbread turned out really tasty and the quinoa melts right in.  You don’t even notice that there is something else added to the bread.  This bread came out light and dense at the same time.  I know that sounds totally strange but when you hold a piece, it feels like a hefty slice of bread.  However as you eat it, it is light and slightly crumbly.

If you are the type who can dig on things in their cornbread, then go crazy and add in jalapenos and so on.  This bread can definitely handle whatever you want to throw at it!  Some pepperjack cheese maybe?  Or some honey or maple syrup drizzled on top?  Mmmmm!

The bread freezes and reheats well.  And is also perfect for dunking into your favorite chili or accompanying that morning mug of coffee.

Have fun guys, and remember, always play with your food!  Enjoy!

Quinoa Spice Cookies

Naturally when I started playing around with quinoa, I immediately went the dessert route.  “Hey I bet I could make cookies.  How awesome would that be? Protein powered cookies!”

This was actually my first baking experiment with quinoa.  I wanted something that sort of reminded me of fall, cozy times, and early sunsets.

These cookies totally deliver and are actually one of the few cookies that get better with time!

Andrea’s Quinoa Spice Cookies

  • 1.5C Cooked Quinoa
  • 1C Whole Wheat Pastry Flour + 4 TBSP
  • 2tsp Cinnamon
  • 1/2tsp Allspice
  • 1/2tsp Ground Clove
  • 1/2tsp Baking Powder
  • 1/4tsp Baking Soda
  • 2TBSP Sugar
  • 2TBSP Ground Flax
  • 1/2C Dried Cranberries
  • 1/2C Crushed/chopped Walnuts
  • 1C Soymilk
  • 2TBSP Molasses
  • 2tsp Vanilla Extract

Preheat oven at 350 degrees.  In medium sized mixing bowl, combine soymilk, vanilla, and molasses.  Whisk until combined, set aside.  In a large mixing bowl combine all remaining ingredients.  Mix until everything is combined.  The flour will start to coat the quinoa.  Add in the liquid mixture to the quinoa mixture slowly.  Stir until everything is combined.  If the mixture seems thick and like you might need more liquid, add a splash more of soymilk.

On a lined or greased cookie sheet, drop the cookie mixture by the spoonful. These take a little bit longer to cook than regular cookies.  About 12 minutes or a few minutes longer.  Just until the cookies firm up and a toothpick comes out clean.

Allow to cool for a few minutes and then serve.

I know that looks like a lot of ingredients but don’t let it scare you away!  It’s mostly spices and these cookies are really easy to put together.

These cookies turned out exactly like I was hoping they would! They remind me of a nice spice or gingerbread cookie that are common around the holidays.  Every time Scott and I eat these cookies, the phrase, “Dang this are some good cookies!” is frequently heard. :p

What I’m finding with quinoa is that it does make batters heavy and increases the cooking time.  This is the case the with the cookies, they cook longer than regular cookies.  Just keep an eye on them to make sure you don’t over cook them.

Just an FYI, all the cookies (and most everything actually) I make freeze wonderfully.  This cookies will last in the freezer and just zap them quick in the microwave when you want a nibble.

These cookies are chewy, crunchy, and spicy.  They are perfect little bites of a healthy dessert.

Have fun guys and remember, always play with your food!  Enjoy!