Powerball Cookies with Quinoa
3 large ripe bananas
1 tsp (5 ml) vanilla
1 cup (250 ml) cooked organic quinoa (cook like regular rice 1-1)
1 cup (250 ml) organic rolled oats
1 cup (250 ml) coconut flakes, unsweetened
½ cup (125 ml) coconut sugar
½ cup (125 ml) dark chocolate chips
chopped ginger & dates, optional
Preheat oven to 325 F.
In a large mixing bowl, mash bananas with a fork and add vanilla, quinoa, coconut and coconut sugar. Mix until well combined. Stir in chocolate chips (& ginger and/or pitted dates if using).
Line a baking sheet with parchment paper so batter doesn’t stick. Drop heaping Tablespoons onto baking sheet. Bake for 25-30 minutes or until cookie holds together. Transfer to a wire rack to cool.
*TIP – try toasting the coconut flakes first on their own on unlined baking sheet in oven for about 10 minutes or just until they start to brown.
**You can find unsweetened coconut & coconut sugar at Granville Island or your specialty bulk food shops.
***Dark chocolate chips are getting a bit easier to find although it is difficult
to find anything beyond 60% cacao. You can substitute a higher percentage (72-80%)
by chopping up a chocolate bar instead.
See Food on my Pinterest page at http://pinterest.com/intrigueimports/