I just love to use quinoa as an alternative to rice. Quinoa is a great pasta / cuscous / rice replacement. It is said to be a seed rather than a grain and it is gluten free, however there are people who consider it a grain. Personally, it does not have the same after affect that grains have on me, so it is part of my diet.
Quinoa has to be soaked in advance like any other beans or legumes. I just pre-soak and cook the whole packet and then use the extra quinoa for cookies.
- 2 cups cooked red quinoa
- 2 ripe bananas
- 3 tablespoons cocoa powder
- 3 table spoons cocoa nibs
- 2 tablespoons ground flaxseeds
- 1 teaspoon vanilla essence
- Soak the quinoa for at least 8 hours replacing the water a few times.
- When ready to cook quinoa, rinse for one last time and place in a pot. Add 3 cups fresh water for each cup of dried quinoa.
- Bring water to a boil and after 3 minutes reduce to a simmer. Let simmer for 30 minutes.
- When the quinoa has cooked, remove from heat and place on a sieve. Let rest for at least 5 minutes to allow any excess water to drain out.
- Gently fluff with a fork and the quinoa is ready to go.
- Preheat oven at 180°C.
- Place the qunoa and bananas in a bowl and mash until bananas are well incorporated.
- Add the rest of the ingredients and mix well together.
- To make the cookies just take a spoon with the dough and place it on a dish with baking paper. Using the spoon shape the dough round. Thinner cookies will be crisper while chunky ones will be a bit soft.
- Bake at 180°C for 10 minutes on each side.
- To add more sweetness add 2 table spoons of honey or maple syrup.