Quinoa Biscuits
Do you have a biscuit recipe using Quinoa Flakes or flour?
Hearty Quinoa Cookies
Put two cups of quinoa flakes in a bowl, cover with water and soak for eight hours or overnight. Quinoa will not stay in flakes as it soaks, but will look mushy when done. Put in a fine sieve and rinse. Stir with spoon, pushing as much as the water out as you can. Set sieve with flakes over a bowl to continue to drain. ( I try to soak my grains as much as possible so that they are more nourishing and digestible. Read more about it here.) Set aside. You can skip the soaking step if you like.
Cream with hand mixture, about 30 seconds, 3/4 cups of butter, softened, in a large bowl. Add 1 cup of muscovado sugar, rapadura, or brown sugar, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves. Mix until well combined.
Beat in two eggs, 1 teaspoon of vanilla. Add 1 3/4 cups of flour of any grain flour combination (I used 3/4 cup or arrowroot powder, 1 cup of millet flour) and mix well. Finally add in your soaked and drained quinoa flakes (you may find it helpful to give it a few more stirs to make sure you have gotten out as much of the liquid as possible), 1 cup of raisins ( I used golden)and 1/2 cup of walnuts. Put in fridge for several hours to firm.
Preheat oven to 375 and butter a cookie pan. Drop cookie dough out of a tablespoon onto your buttered pan about two inches apart. Cook 12 to 15 minutes, until edges start to turn golden. Remove from pan to cooling rack right away, and enjoy!
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