The Best Gluten-Free Quinoa Cookies

I had my doubts, but it's true you can make really good cookies and have them be healthy. Quinoa is the only grain that is a whole protein and has tons of vitamins and minerals. It's also so easy to cook...about 10 minutes and no fuss.

I added both sugar and dates to these cookies for some variety and it still keeps the glycemic index down a bit.

Here's the good stuff:

Ingredients

• 1 1/2 cups Bob's Red Mill GF flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (1 stick) butter, room temperature or melted
• 1/2 cup coconut sugar (or other sweetener)
• 12 pitted dates
• 2 eggs (or 2 tablespoons flax seed processed with 2 tablespoons water, mix until frothy)
• 2 teaspoons vanilla extract
• 1 cup cooked quinoa, cooled
• 1 cup rolled oats
• 1 cup dried cranberries or cherries
• 1/2 cup walnut pieces or other favorite nut

Preparation

Preheat oven to 375°. Line 2 baking sheets with parchment paper. 

Mix flour, salt, baking powder, and baking soda in a medium bowl. 

Using a food processor, mix butter, sugar, and dates until it becomes a paste. 

Add eggs and extracts and mix until fluffy.

Remove from processor and transfer to a large bowl. 

Mix in flour mixture, 1/2 cup at a time. 

Then, add quinoa, oats, cranberries, and nuts. 

Spoon dough in 2-tablespoon portions onto prepared sheets.

Bake cookies until golden, approximately 30 minutes. Timing is tricky with gluten free baking, so just check on them until they are a nice golden brown-blondish. 

Transfer cookies to a wire rack and let cool.
These can be frozen for up to 1 month.

Veggie Quinoa Salad- gluten-free

This stuff is really good. Me and my husband used to be big quinoa lovers. But then the kids decided they only would eat rice, so we've forsaken our favorite grain for a few years now. Finally, it has returned in the form of the quinoa salad. I like it best cold, but it's equally as delicious warm. 

I have to say, the colors don't look too exciting, I don't think I'd want to eat this if I saw it online...but trust me. It's surprisingly delicious. Quinoa is wonderful for many reason. The main ones being it's a great source of fiber and is a complete protein. It's also high in magnesium, phosphorus, and manganese. And by adding the veggies, you've got a very healthy salad. It's a long list, but it's a really easy recipe. This makes a lot, but it's intended to go in your fridge and be snacked on all week long. 

Ingredients:

• 5 cups quinoa
• 2 cups frozen corn 
• 1 cup frozen peas
• 1 bunch (1 pound) asparagus
• 3 large carrots
• 1 red bell pepper
• 3 tbs red wine vinegar
• 1/4 cup apple cider vinegar
• 1/2 cup oilve oil
• 1 tbs onion powder
• 1/2 tbs garlic powder 
• 1/2 tbs-1 tbs cumin powder
• 3 tbs sesame seeds (or more!)
• sea salt and fresh pepper to taste

Optional Dressing:

• 1 cucumber
• 4 tbs-1/4 cup lemon juice (the real stuff doesn't come in a lemon shaped plastic squeezie bottle!) 
• 1/2 carrot, in chunks
• olive oil
• salt, pepper, cumin, onion, and garlic powder to taste

Begin by cooking quinoa in about 2 times much water. Boil water first, add quinoa and turn down heat to simmer with lid on. When water has mostly been absorbed (about 10-15 minutes), you'll notice the quinoa looks fluffy. When you stick a wooden spoon into the middle, and look down towards the bottom, you should see very little or no water left. Turn off heat and let cool off while you prepare the other parts. 

While cooking quinoa, bring small pot a water to a boil. Take asparagus and break off bottom fiberous ends. Chop into 1 inch pieces. Chop carrots into small pieces to your liking and put asparagus and carrots in boiling water. Cook for 10 minutes or until veggies are tender but not too soft. Drain and place veggies in bowl with quinoa. Chop up bell pepper and put in bowl with quinoa.

Add all ingredients from vinegar on and mix, mix, mix!

Now for the dressing. It's tasty without the dressing, but this just gives it an extra kick of deliciousness. You can also put it on the side for people to just add as much to their salad as they like. Place all ingredients in blender or food processor and blend until uniform. The dressing should have a watery paste consistency. 

I just let it cool and then dig in, but you can put into the fridge to cool off. And then enjoy. 

Homemade Wheat-Free Granola

We just began making our own granola and it's so good! I can't believe I used to actually buy this stuff for way too much money. And ours is so much better. We're still improving the recipe every time we mix some up, but this time it was pretty great. A long list of ingredients, but you can modify or add your favorites as you see fit. 

Ingredients:

• 8 cups rolled oats (please never use instant!)
• 1/2 cup sunflower seeds
• 1/2 cup sesame seeds
• 2 cups shredded coconut
• 4 tbs cinnamon
• 1/4 tsp ginger powder
• 1-2 tbs vanilla extract
• Zest of 1 orange 
• 1/4 cup- 1/2 cup maple syrup or honey
• 1 cup melted coconut oil
• 2 cups of your favorite mixed dried fruit- chopped (apricots, figs, prunes, dates, cranberries, golden raisins, dried cherries)
• 1 cup favorite nuts (we used walnuts and cashews)

Preheat oven at 375 degrees. In a large bowl, mix all dry ingredients. Melt coconut oil, then mix in syrup and vanilla. Te pour the liquid mixture over the oat mixture and toss throughly. Put on baking sheet and place in oven for 20-25 minutes. Toss mixture every 10 minutes or so. 

Take out of oven and place back in bowl. Mix in chopped fruit and nuts.

 Makes 3 quart mason jars full. 

Hide your stash of granola!