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Crazin’ Quinoa Almond Cookie

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I was busy in the kitchen today, creating some new recipes.  It felt so good!  Quinoa is this weeks fun ingredient to play with. :)  Ummm, these Crazin’ Quinoa Almond Cookies turned out sooooo good!  These are a must try!!!! These cookies stay moist and semi-soft.  OMG, I have to restrain myself from eating all of them in one sitting.

Ingredients:

  • 1 cup quinoa, sprouted with small tails
  • 1/2 raw almond flour
  • 1 1/2 cup almond pulp
  • 3/4 cup raw agave nectar
  • 1 1/2 cup craisins
  • 3 tsp ground cinnamon
  • Dash of salt
  • 1 tsp vanilla extract

Preparation:

Quinoa – sprout overnight
Almond flour – I took almond and ground them in my little Magic bullet    until it was a fine powder.
Almond pulp -  this is the left over remains from making almond milk

  1. I mixed all ingredients, minus the craisins, in the food processor.
  2. I then transferred the batter to a medium sized bowl and hand mixed in the craisins.
  3. Using my mini ice cream scoop, I scooped the batter out onto the teflex dehydrator sheets.
  4. I then used a fork to flatten the cookies a bit.
  5. Dehydrate at 145 degrees for 1 hour and then reduce to 105 degrees for approx. 6 hrs.
  6. Store in an airtight container after they have cooled down.

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8 thoughts on “Crazin’ Quinoa Almond Cookie

  1. Bernadette says:

    Hi Amie Sue,
    I’m new to all this and I’m enjoying your recipes. I love quinoa and hope you have other recipes using it. Can you make crackers and bars with it? Thank you.

    • amie-sue says:

      Welcome Bernadette,

      I have a few recipes floating about using quinoa. I don’t see why it couldn’t be used in crackers and bars. I don’t think I have any recipes developed in those forms yet using the quinoa. Do you cook or sprout yours?

  2. Bernadette says:

    Hi,
    I sprout the quinoa and use it in salads or for breakfast. I thought it would be nice in a breakfast bar. Would I substitute it for a different ingredient? Thank you.

  3. Tina says:

    Hi,
    I am new at this and excited by the looks of your recipes.
    Can Parchment Paper be used in the dehydrator? Thanks.

    • amie-sue says:

      Hi Tina… yes parchment paper is fine, but don’t use wax paper because everything sticks to it. Welcome to my site and if I can help you along the journey, just let me know. :) Blessings, amie sue

  4. Malka says:

    In making the almond flour, what about needing to presoak the almonds? Then do they need to be dehydrated, or can it be made without presoaking?

    Love your website and recipes so much! Thank you for your brilliant creativity!

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