Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email: cynthia@cynthiascreations.com

 

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Quinoa Cookies w/ Almonds and Cherries

January 10, 2018

 

I decided to make cookies today and looked in my pantry to see what was available. Since quinoa tends to have a slightly bitter flavor I added some dried cherries and 1 tablespoon of pure maple syrup. The almonds add a nice crunch. I decided to keep them vegan, therefore instead of adding an egg I used chia seeds. If you don't have them then please use an egg or egg white. Here it is...

 

Ingredients: yields 1 dozen

1/3 c dry Quinoa (this should yield 1 1/2 c cooked)

1/2 c sliced Almonds

1/2 c Dried Cherries

1 T Chia Seeds, ground

3 T Water

1 t Vanilla Extract

1/4 t Sea Salt

1 t Baking Powder

1 T Pure Maple Syrup

2 T Olive Oil

1/3 c Tapioca Starch

 

First, cook the quinoa. When it is finished measure out 1 1/2 c into a bowl and allow to cool.

 

Preheat the oven to 325 degrees.

 

Grind the chia seeds and then add 3 T of water, stir and let sit. This will be the egg substitute.

 

Once the quinoa has cooled, Add the other dry ingredients and mix well,  Then add the wet ingredients and mix well. Add the cherries (if they are large then you may want to chop them.)

 

Line a baking tray with parchment paper or spray the baking tray with nonstick spray.

 

Carefully form the cookies and lay them on the tray. Bake for about 12 - 15 minutes, until lightly browned.  Rotate the tray halfway through the baking time.

 

Enjoy!

 

 

 

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