Carrot Quinoa Cookies

[cruelshoes]

I modified these from an oatmeal cookie recipe. Sorry the picture is not better, but I am not the greatest photographer in the world. My kids love these cookies, and it is a good way to sneak more veggies into them...

Carrot Quinoa Cookies

1/2 cup honey
1/2 cup canola oil
1 teaspoon GF vanilla
1 egg
1 cup Bette Hagman 4 flour bean mix
1/4 teaspoon xanthan gum
1/2 teaspoon salt
1-1/2 teaspoon pumpkin pie spice
3/4 cup quinoa flakes
1/2 cup chopped walnuts
1 cup shredded carrots

Preheat oven to 375. Whisk together honey, oil, vanilla and egg in a bowl. In another bowl combine flour mix, xanthan, salt and pumpkin pie spice. Add to wet ingredients and mix well. Add quinoa flakes, walnuts and carrots. Blend well. Refrigerate for 30 minutes. Drop teaspoonfulls on a parchment-paper lined baking sheet. Bake in preheated oven approximately 12 minutes. Do not overbake, or the bottoms will burn.


_________________
-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

[Andean1]

Hey- those look great! I will try out the recipe at home.

I wonder what happens if you do not add the xantham gum. Will they crumble?

Maybe your kids may like these cupcakes as well:

Quinoa Fudge Cupcakes

Yield 12 cupcakes
Prep Time 15 minutes
Total Time 35 minutes
Ingredients
1/4 cup unsalted butter
2/3 cup water
1/2 cup cocoa powder
1 cup sugar
1 cup quinoa flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs, separated
1/2 tsp. vanilla
1/4 cup sour cream

Directions

Preheat oven to 400F.

Add the butter to the water in a saucepan. Bring to a boil, remove from heat, and whisk in the cocoa powder. Leave aside to cool.

Sift together the sugar, quinoa flour, baking powder, baking soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla and sour cream, and blend until smooth.

Beat the egg whites until stiff but not dry. Fold into batter.

Spoon batter into a buttered muffin tin. Place in oven and then reduce temperature to 375F. Bake for 15-20 minutes, or until a toothpick comes out with just a few crumbs. Allow to cool on a wire rack. Ice with a thin chocolate icing or serve plain.

Variation: Bake as a cake in an 8 inch pan for 30 to 35 minutes

You can see this and other recipes here:
http://www.andeannaturals.com/AN/Recipes/Recipes.html