July 29, 2011

Quinoa, oats and spelt cookies

Quinoa? Check. Oats? Check. Spelt? Check! What more could you ask for? Extra-virgin coconut oil instead of butter and organic rapadura sugar instead of refined white sugar? You can tick those boxes too 'cos these cookies have it all. Now, I know I haven't been posting many cookie recipes in this blog in the past, but I just couldn't wait to share this recipe with you. These are sweet and crunchy, but wholesome and guilt-free. I've got my weekend treat sorted!

These will keep in an air-tight container for 2 to 3 days, if they'll last you that long. You could pass them on as a home-made gift too, but in that case I'd probably make a double batch - they are just too addictive. 

 Quinoa, oats and spelt cookies
(makes about 20)
(recipe inspired by Ross Dobson)

150g quinoa flakes
60g rolled oats
125g whole spelt flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
100g extra-virgin coconut oil (not liquid), in room temperature
150g rapadura sugar

1. Preheat oven to 180C and line a baking tray with baking paper.

2. Place the quinoa flakes and rolled oats in a food processor and blitz until the quite fine. 

3. Place the quinoa, oats, spelt flour, baking powder and baking soda in a bowl and mix to combine. Set aside.

4. Beat the coconut oil and sugar in a separate bowl until light and fluffy (about 5 minutes). Add the dry ingredients into the mixture and gently knead the dough incorporating little bit of cold water in if necessary. Use just enough water for the dough to come together. I find this easiest to do by watering my hands, then kneading the dough.

5. Take small portions of the dough and shape them into disks. Place on a baking tray leaving a bit of space between each cookie.

6. Bake for 15-20 minutes or until firm to touch and golden brown. You may need to gently flip them over half way through to ensure even baking. 

7. Cool on a wire rack, then store in an air-tight container.