Guest guest Posted April 4, 2005 Report Share Posted April 4, 2005 Yummy recipe, Vickilynn. Thank you so much for sharing it with us. LaDonna Crispy Quinoa Cookies (Gluten-Free) Source: http://chetday.com (adapted) 1/2 cup pure maple syrup 1/3 cup sucanat 1/2 cup organic vegan margarine (non-hydrogenated) 1/2 cup natural peanut butter 1/2 tsp. pure vanilla 1 cup brown rice flour 3/4 cup organic quinoa flakes 1 tsp baking soda 1/4 tsp salt (optional) 1/2 cup nuts (optional) Heat oven to 350. Beat maple syrup, sucanat, margarine, peanut butter and vanilla until creamy. Combine rice flour, quinoa flakes, baking soda and salt. Add to mixture and beat until well blended. If desired, add nuts. Drop by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until light golden brown. Cool 1 minute before removing. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2005 Report Share Posted April 4, 2005 Errr, can I ask a question about this delicious looking recipe? What is sucanat please? Do they taste very quinoa-ish? I gave my son some quinoa porridge and he didn't like the taste of it, but I haven't given up on quinoa completely cause we still eat it like rice and with rice... Nelida mummy to Henry 5 [failsafe, dairy and gluten free] and Laura 3 [allergic to dairy, soy, wheat, egg, fish, dustimite, dog, sesame, cashew, hazelnut, almond, peanut, rice, potato, wheat, latex and chicken; severely intolerant to all chemicals.] Canberra, Australia - Tea Cozy Monday, April 04, 2005 2:07 PM Re: Crispy Quinoa Cookies Yummy recipe, Vickilynn. Thank you so much for sharing it with us. LaDonna Crispy Quinoa Cookies (Gluten-Free) Source: http://chetday.com (adapted) 1/2 cup pure maple syrup 1/3 cup sucanat 1/2 cup organic vegan margarine (non-hydrogenated) 1/2 cup natural peanut butter 1/2 tsp. pure vanilla 1 cup brown rice flour 3/4 cup organic quinoa flakes 1 tsp baking soda 1/4 tsp salt (optional) 1/2 cup nuts (optional) Heat oven to 350. Beat maple syrup, sucanat, margarine, peanut butter and vanilla until creamy. Combine rice flour, quinoa flakes, baking soda and salt. Add to mixture and beat until well blended. If desired, add nuts. Drop by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until light golden brown. Cool 1 minute before removing. Check out these affiliated vegan lists ~ http://www.Christian-Vegan-Cooking http://www.VintageVeganTea http://www.VeganFoods4HealthyLiving Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2005 Report Share Posted April 4, 2005 SUgar CAne NATural... Sucanat is evaporated sugar cane juice... It is a higher quality substitute for white sugar. On Monday, April 4, 2005, at 09:15 AM, Nelida Contreras wrote: > > Errr, can I ask a question about this delicious looking recipe? What > is sucanat please? > > Do they taste very quinoa-ish? I gave my son some quinoa porridge and > he didn't like the taste of it, but I haven't given up on quinoa > completely cause we still eat it like rice and with rice... > > Nelida > mummy to Henry 5 [failsafe, dairy and gluten free] and Laura 3 > [allergic to dairy, soy, wheat, egg, fish, dustimite, dog, sesame, > cashew, hazelnut, almond, peanut, rice, potato, wheat, latex and > chicken; severely intolerant to all chemicals.] > Canberra, Australia > > > - > Tea Cozy > > Monday, April 04, 2005 2:07 PM > Re: Crispy Quinoa Cookies > > > Yummy recipe, Vickilynn. Thank you so much for sharing it with us. > LaDonna > > > Crispy Quinoa Cookies (Gluten-Free) > Source: http://chetday.com (adapted) > > 1/2 cup pure maple syrup > 1/3 cup sucanat > 1/2 cup organic vegan margarine (non-hydrogenated) > 1/2 cup natural peanut butter > 1/2 tsp. pure vanilla > 1 cup brown rice flour > 3/4 cup organic quinoa flakes > 1 tsp baking soda > 1/4 tsp salt (optional) > 1/2 cup nuts (optional) > > Heat oven to 350. Beat maple syrup, sucanat, margarine, > peanut butter and vanilla until creamy. Combine rice flour, > quinoa flakes, baking soda and salt. Add to mixture and > beat until well blended. If desired, add nuts. Drop by > teaspoonfuls about 2 inches apart onto ungreased cookie > sheet. Bake 12 to 15 minutes or until light golden brown. > Cool 1 minute before removing. > > > Check out these affiliated vegan lists ~ > > http://www.Christian-Vegan-Cooking > http://www.VintageVeganTea > http://www.VeganFoods4HealthyLiving > > > > ----- > ------- > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2005 Report Share Posted April 4, 2005 http://www.foodsubs.com/Sweeten.html sucanat = unrefined natural sugar = granulated sugar cane juice = dehydrated sugar cane juice Substitutes: granulated sugar (fewer nutrients) OR brown sugar OR turbinado sugar Kim, Melbourne, Australia. , " Nelida Contreras " <nelida@n...> wrote: > > Errr, can I ask a question about this delicious looking recipe? What is sucanat please? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2005 Report Share Posted April 5, 2005 >>>Do they taste very quinoa-ish? I gave my son some quinoa porridge and he didn't like the taste of it, but I haven't given up on quinoa completely cause we still eat it like rice and with rice... Nelida, I haven't tried this recipe yet, but from my experience, quinoa used in cooking doesn't have the bitter flavor that quinoa porridge does. I think it would be worth a try. The sweeteners and spices seem to offset the quinoa taste. LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2005 Report Share Posted April 5, 2005 LaDonna, I read somewhere that rinsing quinoa before cooking takes care of the bitter taste, so I tried that the first time I tried quinoa and it worked great. I have it almost every morning for breakfast, cooked with cinnamon, raisins and/or apples. A little maple syrup, some rice or almond milk, and yum! LaVonne At 05:02 PM 4/4/2005, you wrote: >from my experience, quinoa used >in cooking doesn't have the bitter flavor that quinoa porridge does. I >think it would be worth a try. The sweeteners and spices seem to offset the >quinoa taste. > > LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2005 Report Share Posted April 5, 2005 Rinsing quinoa absolutely helps the taste. Another tasty way to have quinoa for breakfast is to use the flakes - no bitterness at all. Roy >LaVonne Ellis <mcs-ci-hope > > >Re: Crispy Quinoa Cookies >Mon, 04 Apr 2005 19:49:56 -0700 >I read somewhere that rinsing quinoa before cooking takes care of the >bitter taste, so I tried that the first time I tried quinoa and it worked >great. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2005 Report Share Posted October 31, 2005 CRISPY QUINOA COOKIES 1/2 cup honey (or alternative) 1/3 cup turbinado sugar 1/2 cup vegan margarine 1/2 cup natural peanut butter 1/2 tsp. vanilla 1 cup rice flour 3/4 cup quinoa flakes 1 tsp baking soda 1/4 tsp salt (optional) 1/2 cup nuts (optional) Heat oven to 350. Beat honey, sugar, margarine, peanut butter and vanilla until creamy. Combine rice flour, quinoa flakes, baking soda and salt. Add to mixture and beat until well blended. If desired, add nuts. Drop by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until light golden brown. Cool 1 minute before removing. .. _ _ _ _________ ·´º o`·, /__/ _/\____ ____/\ ```)¨(´´´ | | | | | | | || |l±±±±| ¸,.-·²°´ ¸,.-·~·~·-.,¸ `°²·-. :º° ·~·~·-..,¸ " Tea for two, and two for tea. . . " Quote Link to comment Share on other sites More sharing options...
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