Did you think after I made Peanut Butter Quinoa Cookies that would be the last you’d heard of quinoa in a cookie?
Come on, y’all…you know me better than that by now.
When do I ever just take an idea and let it lie?
[How many types of hummus have I made? Should we ever start on the nut butter situation?]
Since I had so much leftover cooked quinoa, I figured I might as well try another version of quinoa cookie. [Wouldn’t you do the same thing?]These babies are a little something I like to call “Dancing Quin”-oa Bites…as they were inspired by ABBA.
I wish I could say I came up with that myself. But, unlike most of my creative and genius witticisms, wordplays, and acronystic tendencies, this one came from a restaurant in Florida called Cafe Hey, where I’ve never been, but heard about on twitter.*
*It’s normal to click on a restaurant after someone tweets they’re going to have a vegan menu once a week, and then peruse the website and gather inspiration from the menu…right?But didn’t someone famous once say it doesn’t matter where you get your information, but what you do with it?*
*That may have just been David Caruso prior to flipping down his shades on CSI: Miami. I’m not sure.And so I took the basic recipe for the Peanut Butter Quinoa Cookies and danced around with it a bit.[ I may not be only seventeen…but I’m still young and sweet.]
I substituted almond butter for peanut and added some mashed banana to the mix. (And a little cinnamon…why not?)Dried apricots and sliced almonds made a delicious alternative for the cranberries and coconut in the previous incarnation.After about 30 minutes (or so) at 325 degrees, they looked quite lovely.And their cutie booties surely would look great in a body-hugging disco jumpsuit.I hesitate to call them cookies, as they were a little softer, and perhaps a little less sweet, than a “normal” cookie…but they were devoured just as quickly.
“Dancing Quin”-oa Bites
[Makes about 2 dozen]
- 2 cups cooked quinoa
- 6-7 Tbsp. almond butter
- 1/3 cup mashed banana
- 2 Tbsp. brown rice syrup
- 1/4 tsp. salt
- 1/2 Tbsp. cinnamon
- 3/4 cup rolled oats
- 1/2 cup sliced almonds
- 1/2 cup dried apricots, diced or chopped
- Preheat oven to 325 degrees.
- Combine first six ingredients (quinoa through cinnamon) in a mixing bowl.
- Use an electric mixer (or get a really good workout) to blend ingredients into a nice batter.
- Add oats, and mix well.
- Stir in almonds and apricots until evenly distributed throughout dough.
- Eat a little of the dough. Just to be on the safe side.
- Use your hands to roll out balls of dough…or just plop it down on parchment paper-lined baking sheets.
- Bake for about 30 minutes, or until toasty brown.
- Allow to cool completely before storing. [Or not.]