Makes about 2 dozen.
In a medium saucepan, heat the coconut oil, honey, and carob powder, stirring until fully combined. Remove from heat and add the peanut butter and vanilla, and stir. Add the cooked quinoa and mix until combined.
Line a baking sheet with parchment paper and drop tablespoon-sized dollops of batter onto it. Press the cookies down a little to flatten. Freeze for at least an hour.
Perfect for a hot day when you don’t want to turn on the oven but want a sweet treat, these cookies are as healthy as they are delicious. If desired, toss in a half cup of chocolate chips, dried fruit, or coconut flakes to the batter.
4 cups cooked quinoa
¼ cup coconut oil
¼ cup honey
½ cup unsweetened carob powder
½ cup peanut butter
1 teaspoon vanilla
Vegan Pumpkin Brownies
Makes one 9 x 13-inch pan.
Preheat the oven to 350˚F. Grease a 9 x 13-inch baking pan. In a medium size mixing bowl, stir together the flours, sugar, cocoa powder, baking powder, and salt. Pour in juice, vegetable oil, pumpkin puree, applesauce, and vanilla. Mix until well blended.
Spread evenly in baking pan. Sprinkle chocolate chips evenly over the top.
Bake for 25 to 30 minutes or until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
Rich in flavor and low in fat, these brownies will appeal to vegans and non-vegans alike!
1 cup quinoa flour mix (page 9)
1 cup oat flour
1 cup white sugar
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup fruit juice (apple is great, but any variety will do)
¼ cup vegetable oil
1 cup pumpkin puree
½ cup applesauce
1 teaspoon vanilla extract
1 cup dairy-free chocolate chips
Quinoa Brownies
Makes 16 small brownies.
Preheat oven to 350˚F and grease an 8 x 8-inch baking dish. Combine all ingredients in a food processor and blend until smooth.
Pour into greased pan and bake for 30 to 40 minutes, or until firm on top. Insides will still be a bit gooey. Allow to cool slightly before cutting.
For variations on these chewy brownies, toss ½ cup of chocolate chips, dried fruit, chopped nuts, or dried coconut into the batter.
2 cups cooked quinoa, cooled
¾ cup sugar
½ cup cocoa powder
1 teaspoon baking powder
¼ cup milk
2 tablespoons butter or coconut oil, melted
2 large eggs
1 teaspoon vanilla extract
Mocha Brownies
Makes 16 small brownies.
Preheat oven to 350˚F and grease an 8 x 8-inch baking dish. Combine all ingredients except coffee granules and chocolate chips in a food processor and blend until smooth. Fold in coffee granules and chocolate chips.
Pour into greased pan and bake for 30 to 40 minutes, or until firm on top. Insides will still be a bit gooey. Allow to cool slightly before cutting.
2 cups cooked quinoa, cooled
¾ cup sugar
½ cup cocoa powder
1 teaspoon baking powder
¼ cup milk
2 tablespoons butter or coconut oil, melted
2 large eggs
1 teaspoon vanilla extract
1 tablespoon instant coffee granules
¾ cup chocolate chips
Almond Butter Brownies
Makes 16 small brownies.
Preheat oven to 350˚F and grease an 8 x 8-inch baking dish. Combine all ingredients in a food processor and blend until smooth.
Pour into greased pan. Heat the almond butter in the microwave or on the stovetop to soften. Use a spoon to drizzle the almond butter in stripes across the top of the batter. Cut across the batter perpendicular to the almond butter stripes, creating a swirled pattern. Bake for 30 to 40 minutes, or until firm on top. Insides will still be a bit gooey. Allow to cool slightly before cutting.
2 cups cooked quinoa, cooled
¾ cup sugar
½ cup cocoa powder
1 teaspoon baking powder
¼ cup milk
2 tablespoons butter or coconut oil, melted
2 large eggs
1 teaspoon vanilla extract
1 cup almond butter
Cream Cheese Brownies
Makes 16 small brownies.
Preheat oven to 350˚F and grease an 8 x 8-inch baking dish. Combine all ingredients except cream cheese in a food processor and blend until smooth.
Pour ¾ of batter into greased pan. Spread the softened cream cheese on top and then pour the remaining brownie batter on top. Use a knife to cut back and forth across the batter to create a marbled pattern. Bake for 30 to 40 minutes, or until firm on top. Insides will still be a bit gooey. Allow to cool slightly before cutting.
2 cups cooked quinoa, cooled
¾ cup sugar
½ cup cocoa powder
1 teaspoon baking powder
¼ cup milk
2 tablespoons butter or coconut oil, melted
2 large eggs
1 teaspoon vanilla extract
4 ounces cream cheese, softened
Chocolate Quinoa Crunch
Makes about ten 1-inch square pieces.
Line a cookie sheet with parchment paper, spread quinoa on it, and bake at 350˚F for 6 to 8 minutes. You’re toasting the quinoa, so remove as soon as it’s golden and well before it’s blackened.
In a small saucepan, melt the coconut oil over low heat, add cocoa powder and honey, and stir. When fully combined, pour onto another cookie sheet lined with parchment paper. Sprinkle toasted quinoa and dried cherries evenly over the surface. Place in the freezer for at least ten minutes, or until firm. Break into pieces and enjoy immediately or store in a sealed container in the freezer.
Making your own chocolate from coconut oil and cocoa powder is surprisingly easy! You can adjust the sweetness by adding more or less honey, and sprinkle whatever nuts, dried fruit, or seeds on top that you like.
¼ cup quinoa, raw
5 tablespoons coconut oil
5 tablespoons unsweetened cocoa powder
1 tablespoon honey
½ cup dried cherries (optional)
Salted Quinoa Chocolate Bark with Pistachios
Makes about 6 servings.
Line an 8-inch pan with parchment paper. Mix melted chocolate with cayenne pepper and stir well. Pour chocolate into prepared pan and smooth with a dry spatula. Top with popped or toasted quinoa, pistachios, and sea salt.
Chill for 30 minutes, or until set. Remove from pan and break into pieces.
This recipe comes from Gluten-Free Quintessential Desserts by Wendy Polisi. To pop the quinoa, place coconut oil in a popcorn popper and allow to get warm. Add quinoa and cook about 5 minutes, until quinoa is lightly brown. Alternatively, pop the quinoa in a covered saucepan, shaking to prevent burning.
8 ounces good quality chocolate, melted (such as Green & Black’s dark chocolate)
⅛ teaspoon cayenne pepper (optional)
¼ cup popped quinoa (see note in box below)
½ cup shelled pistachios, chopped
¼ to ½ teaspoon sea salt
Cranberry Quinoa Cookies
Makes 2 dozen cookies.
Preheat oven to 375˚F and grease 2 cookie sheets. Place dried cranberries in a bowl and cover with hot water. Allow to soak while preparing the batter.
Cream together the butter, granulated sugar, and brown sugar. Add the eggs, one at a time, beating until mixed. Add vanilla and mix.
In a separate bowl, whisk together the quinoa flour mix, baking soda, salt, and cinnamon. Add wet batter to the dry ingredients and stir to incorporate. Add quinoa flakes and stir. Drain cranberries and fold into batter.
Drop by tablespoonfuls onto greased cookie sheets. Bake for about 10 minutes or until edges are just barely golden. Remove from oven, allow to cool about two minutes, and then transfer to cooling racks. Store in an airtight container.
Quinoa flakes can be found at many health food stores or online. Whatever you don’t use for baking can be cooked just like oatmeal and eaten for breakfast!
1 cup dried cranberries
1 cup butter, softened
1 cup granulated sugar
¾ cup brown sugar
2 eggs
1 teaspoon vanilla extract
2½ cups quinoa flour mix (page 9)
1 teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
3 cups quinoa flakes
Energy Cookies
Makes 2 dozen cookies.
Soak the dates in hot water for about 5 minutes and then drain. Preheat oven to 375˚F and line 2 baking sheets with parchment paper.
In the bowl of a food processor, process the dates until they become nearly paste. Add the peanut butter, chickpeas, flax seeds, milk, and vanilla, and process until smooth. Add the quinoa flour mix and baking soda and process just until mixed. Stir in chocolate chips.
Drop by tablespoonful onto cookie sheets and press down lightly with the back of a fork. Cookies will not spread, so they can be placed close together on the sheet. Bake for about 10 minutes, or until edges are lightly browned.
These cookies came about one morning when I was feeling particularly sluggish and wanted a pick-me-up that wouldn’t pull me down with a sugar crash later. Full of protein and sweetened only with dates, they were just what I needed.
1 cup dried and pitted dates
½ cup peanut butter
1 can chickpeas, drained and rinsed
1 tablespoon ground flax seeds
⅓ cup milk (I used almond milk)
1 teaspoon vanilla extract
½ teaspoon baking soda
1 cup quinoa flour mix (page 9)
½ cup dark chocolate chips (optional)
Quinoa Chocolate Truffles
Makes about 35 truffles.
Line a cookie sheet with parchment paper, spread quinoa on it, and bake at 350˚F for 6 to 8 minutes. The goal is to toast the quinoa, so remove as soon as it’s golden and well before it’s blackened.
Place the chocolate pieces in a medium-size mixing bowl. In a small saucepan, heat the cream until it begins to simmer, and then pour over the chocolate. Add the vanilla and stir until the mixture becomes smooth. Add toasted quinoa, mix, and refrigerate for about 2 hours.
Line a baking sheet with parchment paper. Remove the ganache mixture from the refrigerator. Scoop out small spoonfuls of the ganache and then roll between your palms to form smooth balls. Place on the lined baking sheet and refrigerate for another 30 minutes.
Store in the refrigerator in an airtight container.
¼ cup quinoa, raw
12 ounces semisweet or dark chocolate, chopped into small pieces
½ cup heavy cream
1 teaspoon vanilla extract
Hazelnut Rocher Truffles
Makes about 50 truffles.
Line a cookie sheet with parchment paper, spread quinoa on it, and bake at 350˚F for 6 to 8 minutes. The goal is to toast the quinoa, so remove as soon as it’s golden and well before it’s blackened.
In a food processor, pulverize the hazelnuts. Add the Nutella and liqueur and pulse until mixed. Add toasted quinoa and pulse a few more times until mixed.
Refrigerate mixture for about 20 minutes. When firm enough to handle, form into bite-size balls. Place on a baking sheet lined with parchment paper and freeze for 10 to 15 minutes.
In a double boiler, melt the chocolate. Dip each ball in the chocolate and set on the lined tray to set. Refrigerate another 10 minutes or so before serving. Store in the refrigerator.
1 cup quinoa, raw
2 cups toasted hazelnuts
1 cup Nutella
¼ cup hazelnut liqueur (optional)
8 ounces dark chocolate, chopped
Crunchy Mocha Fudge
Makes about 16 squares.
Line a cookie sheet with parchment paper, spread quinoa on it, and bake at 350˚F for 6 to 8 minutes. The goal is to toast the quinoa, so remove as soon as it’s golden and well before it’s blackened.
Grease an 8 x 8-inch baking pan.
In a medium saucepan, heat sweetened condensed milk and chocolate chips. Stir and heat until mixture becomes smooth. Remove from heat and add vanilla, instant coffee granules, and toasted quinoa.
Pour into pan and allow to cool until set. Slice into 1-inch squares.
¼ cup quinoa, raw
1 (14-ounce) can sweetened condensed milk
12 ounces semisweet chocolate chips
½ teaspoon vanilla extract
1 teaspoon instant coffee granules
Chocolate Peanut Butter Cups
Makes about 2 dozen candies.
Line a cookie sheet with parchment paper, spread quinoa on it, and bake at 350˚F for 6 to 8 minutes. The goal is to toast the quinoa, so remove as soon as it’s golden and well before it’s blackened.
Mix together the peanut butter and softened butter until smooth. Add the confectioners’ sugar and salt and mix. Add toasted quinoa and mix to distribute.
Melt the chocolate in a double boiler or in the microwave. Remove from heat and use a teaspoon to drop a little melted chocolate in the bottom of each candy cup. Use the brush to “paint” the inside sides of the cups with chocolate.
Scoop a little of the peanut butter mixture into each cup, and then top with more melted chocolate. Refrigerate until set.
Peanut butter cups are my favorite candy, and these are even better than the store-bought varieties! The toasted quinoa adds a delightful crunch.
½ cup quinoa, raw
¾ cup smooth peanut butter
3 tablespoons unsalted butter, room temperature
½ cup confectioners’ sugar
¼ teaspoon salt
12 ounces chocolate, chopped
24 foil candy cups
Pastry brush
Pecan Quinoa Toffee
Makes about 1¾ pounds.
Line a cookie sheet with parchment paper, spread quinoa on it, and bake at 350˚F for 6 to 8 minutes. The goal is to toast the quinoa, so remove as soon as it’s golden and well before it’s blackened.
Line a baking sheet with aluminum foil and lightly grease the foil with oil. Spread 1½ cups pecan pieces evenly over the foil.
Combine sugar, butter, water, and salt in a medium saucepan and cook over medium heat, stirring regularly. When mixture begins to boil, insert candy thermometer.
When mixture reaches 300˚F (hard crack stage), pour over the pecan pieces. Sprinkle remaining pecan pieces, toasted quinoa, and chocolate pieces over the top. Allow to cool and then break into pieces.
½ cup quinoa, raw
2 cups pecans, chopped
1 cup sugar
1 cup butter, cut into tablespoons
½ teaspoon salt
¼ cup water
6 ounces chocolate, finely chopped
Quinoa Cracker Jacks
Makes 20 cups.
Preheat oven to 250˚F.
Line a cookie sheet with parchment paper, spread quinoa on it, and bake at 350˚F for 6 to 8 minutes. The goal is to toast the quinoa, so remove as soon as it’s golden and well before it’s blackened.
Pour popcorn onto the baking sheet with the toasted quinoa and cranberries or cherries. Stir with a spatula to distribute.
In a medium saucepan over medium heat, melt butter. Add brown sugar, water, and salt. When the mixture begins to bubble, set a timer and boil for 5 minutes without stirring.
Remove from heat, add baking soda and vanilla, and stir until the mixture foams. Pour the mixture over the popcorn in a thin stream, stirring with a wooden spoon to coat.
Bake for 1 hour, stirring every 15 minutes. Store up to a month in an airtight container.
1 cup quinoa, raw
6 quarts popped popcorn (1 cup unpopped)
1 cup dried cranberries or cherries (optional)
1 cup butter
2 cups packed brown sugar
1 cup water
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
Maple Quinoa Nut Brittle
Makes about 2 pounds of brittle.
Line a cookie sheet with parchment paper, spread quinoa on it, and bake at 350˚F for 6 to 8 minutes. The goal is to toast the quinoa, so remove as soon as it’s golden and well before it’s blackened. Once toasted, pour quinoa into a separate dish. Remove parchment paper from cookie sheet and grease sheet thoroughly.
In a medium saucepan, heat the sugar, water, and maple syrup. Continue at a slow boil, stirring gently, until mixture reaches 245˚F. Add the nuts and stir.
When the mixture reaches 300˚F, add the baking soda, stir, and remove from heat. Mixture will foam, so be careful.
Pour onto the greased pan and use a wooden spoon or spatula to spread the mixture. Sprinkle toasted quinoa evenly over the top. Cool completely before breaking into pieces.
Brittles are easy to make, but have all your ingredients ready before you start because you can’t waste any time between steps. If you find that your brittle isn’t hardening, you can scoop it up, return it to the saucepan, and reheat it—chances are you didn’t cook it quite long enough the first time.
½ cup quinoa, raw
2 cups roasted and salted nuts (peanuts, pecans, or walnuts)
2 cups sugar
½ cup water
1 cup maple syrup
1 teaspoon baking soda
Candy-Coated Nuts
Makes 4 cups.
Line a cookie sheet with parchment paper, spread quinoa on it, and bake at 350˚F for 6 to 8 minutes. The goal is to toast the quinoa, so remove as soon as it’s golden and well before it’s blackened. Once toasted, pour quinoa into a separate dish. Remove parchment paper from cookie sheet and grease sheet thoroughly.
Preheat oven to 275˚F. Beat egg whites until stiff, add granulated sugar, brown sugar, vanilla, cinnamon, and salt and continue to beat for about a minute.
Combine mixture with nuts and toss to coat the nuts. Spread the nuts on the greased cookie sheet and bake for about 45 minutes, stirring every 15 minutes. Remove from oven and immediately pour into a bowl, add the toasted quinoa, and toss to coat. Store in an airtight container.
½ cup quinoa, raw
2 egg whites
½ cup granulated sugar
½ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon salt
4 cups raw pecan halves, peanuts, or cashews
Quinoa Halvah
Makes about 2 pounds.
Line a cookie sheet with parchment paper, spread quinoa on it, and bake at 350˚F for 6 to 8 minutes. The goal is to toast the quinoa, so remove as soon as it’s golden and well before it’s blackened.
Lightly grease a 6-cup mold or cake pan.
Beat or stir the tahini to incorporate the oil into the sesame paste. In a medium saucepan over low heat, bring the honey to a simmer. Insert candy thermometer and heat to 240˚F (soft ball stage).
Remove from heat and allow to cool to 120˚F. Add the vanilla, nuts, and toasted quinoa and then the tahini and stir gently.
Pour into the greased pan, cover with plastic, and refrigerate for 24 to 36 hours.
½ cup quinoa, raw
2 cups honey
1½ cups tahini
1 teaspoon vanilla extract
1 cup nuts (almonds, pistachios, or hazelnuts), peeled and lightly toasted
Dried Cherry and Chocolate Balls
Makes about 2 dozen balls.
Line a cookie sheet with parchment paper, spread quinoa on it, and bake at 350˚F for 6 to 8 minutes. The goal is to toast the quinoa, so remove as soon as it’s golden and well before it’s blackened.
Combine cherries, almond butter, honey, and coconut oil in a food processor and pulse until chopped and combined. Scoop into a large mixing bowl, add toasted quinoa, and mix. Roll mixture into 1-inch balls and set on the lined baking sheet. Refrigerate for about 30 minutes.
Melt chocolate in a double boiler. Dip each ball in the chocolate and return to the baking sheet. Refrigerate for about 30 minutes. Store in airtight container in refrigerator about 2 weeks.
Modify this recipe to your own palate by adding other dried fruits or nuts!
1 cup quinoa, raw
1 cup dried cherries
½ cup almond butter
3 tablespoons honey
3 tablespoons coconut oil
8 ounces bittersweet chocolate, chopped
Sugar Plums
Makes about 1½ cups of sugar plums.
Line a cookie sheet with parchment paper, spread quinoa on it, and bake at 350˚F for 6 to 8 minutes. The goal is to toast the quinoa, so remove as soon as it’s golden and well before it’s blackened.
In a food processor, pulse together the dried fruit and nuts. Add the toasted quinoa and other remaining ingredients (except for the sugar) and pulse until mixture starts to clump together.
Roll the dough into small balls and roll in the sugar. Store in an airtight container between layers of waxed paper for up to a month.
½ cup quinoa, raw
¼ cup almonds, hazelnuts, or walnuts (or a mix)
¾ cup Medjool dates, prunes, dried cranberries, or raisins (or a mix)
1 tablespoon honey
3 tablespoons nut butter (almond, peanut, or cashew)
⅛ teaspoon almond extract
⅛ teaspoon vanilla extract
½ teaspoon cinnamon
⅛ teaspoon cloves
½ cup raw, coarse sugar or coconut sugar
Quinoa Date Snowballs
Makes 16 servings.
Place coconut in a shallow dish. In a food processor combine dates, quinoa, almonds, sugar, cinnamon, vanilla, and sea salt. Process until smooth.
Form into very small balls, about ½ teaspoon in size. Roll the balls in the coconut, pressing to coat as needed.
This recipe comes from Gluten-Free Quintessential Desserts by Wendy Polisi.
3 tablespoons unsweetened shredded coconut
5 ounces pitted dried dates
½ cup cooked quinoa
¼ cup raw almonds
1 tablespoon coconut sugar (optional)
½ teaspoon cinnamon
½ teaspoon vanilla extract
⅛ teaspoon sea salt
Chocolate Quinoa Apple Wedges
Makes 8 servings.
Line a baking sheet with parchment or wax paper.
Combine lemon juice and water and add apple wedges. Toss to coat and set aside.
Heat coconut oil over medium heat. Add quinoa, oats, and coconut sugar. Toast, stirring frequently for 5 to 7 minutes or until quinoa is golden brown. Place in a shallow dish and allow to cool slightly.
Place chocolate in the top of a double boiler over low heat. Stir until melted, making sure that no water reaches the chocolate.
Drain apple wedges on a paper towel. Carefully dip apple wedges in chocolate, holding from the skin side. Alternately, you may use a spoon to spread the chocolate over the wedges, holding over the boiler to allow any excess to drip back. Place on the prepared baking sheet and sprinkle with quinoa mixture, pressing lightly so that it adheres. Refrigerate for 20 minutes, or until set. Store in the refrigerator.
This recipe comes from Gluten-Free Quintessential Desserts by Wendy Polisi.
1 tablespoon lemon juice
1 cup water
2 large apples, cut into wedges
1 tablespoon coconut oil
¼ cup quinoa, raw
¼ cup regular or gluten-free oats
1 tablespoon coconut sugar
6 ounces chocolate, chopped fine
Blondies
Makes one 8 x 8-inch pan.
Preheat oven to 350˚F and grease an 8 x 8-inch pan.
If using toasted quinoa, line a cookie sheet with parchment paper, spread quinoa on it, and bake at 350˚F for 6 to 8 minutes.
Beat together the butter and brown sugar until fluffy. Add egg and vanilla and beat until combined. Add flour and salt and stir to combine before folding in chocolate chips, raisins, or toasted quinoa (if using).
Pour into greased pan and bake for 20 to 25 minutes, or until set in the middle.
Blondies are one of the most versatile bar cookies you can make. Go wild with nut, fruit, or flavoring additions!
¼ cup quinoa, raw (optional)
½ cup (1 stick) unsalted butter, softened
¾ cup brown sugar
1 egg
2 teaspoons vanilla extract
⅛ teaspoon salt
1 cup quinoa flour mix (page 9)
1 cup semisweet chocolate chips
½ cup raisins or other dried fruit (optional)
Raspberry Bar Cookies
Makes one 8 x 8-inch pan.
Preheat oven to 350˚F and line an 8 x 8-inch pan with parchment paper.
In a medium mixing bowl, combine brown sugar, flour, baking soda, salt, and quinoa flakes or rolled oats. Add the softened butter and mix together with your fingers or two forks, until mixture resembles coarse crumbs.
Press 2 cups of the crumbly mixture into the bottom of the lined pan. Spread the jam over top and then distribute the remaining crumbly mixture evenly over the top.
Bake for 35 to 40 minutes or until topping is lightly browned. Remove from oven, cool, and then cut into squares.
½ cup light brown sugar
1 cup quinoa flour mix (page 9)
¼ teaspoon baking soda
⅛ teaspoon salt
1 cup quinoa flakes or rolled oats
½ cup butter, softened
¾ cup raspberry jam
Coconut Florentine Lace Cookies
Makes 2 dozen cookies.
Preheat oven to 350˚F. Line 2 rimmed cookie sheets with foil. Grease foil and set aside.
In a medium saucepan, combine sugar, butter, coconut milk, and agave nectar. Cook over low heat for about 5 minutes or until sugar is dissolved, stirring near constantly.
Bring to a boil. To prevent sugar from crystallizing, brush down sides of saucepan with a wet pastry brush. Cook until thermometer registers 238˚F. Remove from heat and immediately stir in quinoa flakes, quinoa, almonds, coconut, flour, lemon peel, and vanilla extract.
Drop by the tablespoon on prepared pans. (Keep about 3 inches apart.) With a fork dipped in cold water, flatten the cookies. Bake for 5 minutes. Switch racks and bake for 3 to 5 minutes longer.
Cool on baking sheets and then lift from foil. Place on a large sheet of parchment paper.
Place chocolate in the top of a double boiler and melt over simmering water. Stir in cayenne pepper. Drizzle cookies with chocolate and let sit until chocolate has set.
This recipe comes from Gluten-Free Quintessential Desserts by Wendy Polisi.
¾ cup coconut sugar
½ cup Earth Balance or butter
⅓ cup canned coconut milk
2 tablespoons agave nectar or maple syrup
½ cup quinoa flakes
½ cup cooked quinoa
1 cup finely chopped almonds
½ cup shredded unsweetened coconut
3 tablespoons quinoa flour mix (page 9)
½ teaspoon grated lemon peel
1 teaspoon vanilla extract
CHOCOLATE DRIZZLE (optional)
⅛ teaspoon cayenne pepper (optional)
4 ounces dark chocolate
Apple Granola Bars
Makes 18 bars.
Preheat oven to 350˚F. Combine quinoa flakes, oats, almonds, and sunflower seeds and place on a rimmed, parchment-lined baking sheet. Bake for 15 minutes, stirring halfway through.
Move to a large bowl and stir in quinoa flour, flax seeds, dried apples, and coconut.
Melt almond butter and coconut oil in a medium saucepan. Stir in honey and applesauce and cook on medium for 2 minutes. Stir in egg, vanilla, cinnamon, and sea salt.
Prepare baking sheet by covering it with parchment paper and spraying the parchment lightly with cooking spray. Press quinoa/oat mixture onto baking sheet and bake for 15 to 18 minutes, until edges are brown. Cool on a wire rack and cut into bars. Store in an airtight container.
This recipe comes from Gluten-Free Quintessential Desserts by Wendy Polisi.
2 cups quinoa flakes
1 cup gluten-free oats
1 cup almonds, chopped
½ cup raw sunflower seeds
1 egg
½ cup roasted quinoa flour (see page 8)
¼ cup ground flax seeds
½ cup dried apples, chopped
½ cup coconut flakes
½ cup almond butter
⅔ cup coconut oil
⅔ cup honey or agave nectar
½ cup applesauce
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon sea salt
Quinoa Power Bars
Makes 12 bars.
Preheat oven to 350˚F. Line a rimmed baking sheet with parchment paper. Toss the quinoa flakes, cashews, and sunflower seeds and toast for 25 to 30 minutes, stirring occasionally.
Place in a large bowl and allow to cool slightly. Add in flax seeds, chia seeds, dried cherries, and chocolate chips.
In a small saucepan melt coconut oil. Add almond butter, applesauce, and maple syrup. Bring to a boil and lower heat to medium low. Cook for 3 minutes and stir in vanilla and sea salt. Pour mixture over dry ingredients and stir.
Transfer mixture to a rimmed baking sheet lined with parchment paper and press into a rectangle. Bake for 10 minutes. Allow to cool and then place into refrigerator until firm. Cut into desired shape. Drizzle with chocolate if desired.
This recipe comes from Gluten-Free Quintessential Desserts by Wendy Polisi.
2 cups quinoa flakes
1 cup chopped cashews
½ cup raw sunflower seeds
⅓ cup ground flax seeds
⅓ cup chia seeds
¾ cup dried cherries, chopped
½ cup carob or chocolate chips
2 tablespoons coconut oil
2 tablespoons almond butter
½ cup unsweetened applesauce
⅔ cup maple syrup
2 teaspoons vanilla extract
½ teaspoon sea salt
Optional: melted chocolate, for drizzling
Lemon Bars
Makes one 9 x 13-inch pan.
Preheat oven to 350˚F. Grease a 9 x 13-inch baking pan.
In a medium mixing bowl, combine the butter, 2 cups quinoa flour mix, and ½ cup sugar. Press mixture into the bottom of the baking pan and bake for about 15 minutes and remove from oven.
In a separate bowl, beat together the eggs, lemon juice, remaining 1½ cups sugar, and ¼ cup quinoa flour mix. Pour over the partially baked crust and bake for another 20 minutes. Remove from oven and allow bars to cool to firm up before cutting into squares.
1 cup butter, softened
2 cups white sugar, divided
2¼ cups quinoa flour mix, divided (page 9)
4 eggs
Juice from 2 lemons
Granola Bars
Makes one 9 x 11-inch pan.
Preheat oven to 350˚F and line a 9 x 11-inch pan with parchment paper.
Combine quinoa flakes, almonds, salt, cherries or raisins, and flax seeds in a large bowl.
In a small saucepan over low heat, combine coconut oil, honey, maple syrup, and almond or cashew butter, and stir until melted and combined. Pour over quinoa flake mixture and stir to coat.
Press mixture evenly into the bottom of the pan and bake for 25 to 30 minutes or until edges begin to brown.
2 cups quinoa flakes
1 cup sliced almonds
¼ teaspoon salt
1 cup dried cherries or raisins
½ cup flax seeds
¼ cup coconut oil
½ cup honey
¼ cup maple syrup
⅓ cup almond or cashew butter
2 teaspoons vanilla extract
English Tea Squares
Makes one 8 x 8-inch pan.
Preheat oven to 350˚F and grease an 8 x 8-inch pan.
In a medium bowl, beat together the butter and sugar until fluffy. Add egg and vanilla and beat until combined.
Add the quinoa flour mix and ground allspice and stir to combine. Fold in the chopped nuts.
Pour half the mixture into the greased pan, spread jam over top, and then add remaining batter in an even layer on top.
Bake about 40 minutes or until top is golden. Remove from oven and cool before cutting into squares.
¾ cup butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups quinoa flour mix (page 9)
¼ teaspoon ground allspice
1 cup chopped almonds or walnuts
½ cup strawberry jam
Date Sandwich Bars
Makes one 9 x 13-inch pan.
Preheat oven to 400˚F and grease a 9 x 13-inch pan.
In a medium saucepan, combine granulated sugar, dates, and water and simmer several minutes until mixture thickens. Remove from heat.
In a mixing bowl, beat together the butter and brown sugar until fluffy.
In a separate bowl, whisk together the quinoa flour mix, baking soda, and salt. Add to the butter and brown sugar mixture and stir to combine. Fold in the quinoa flakes or oats.
Spread half the batter in the greased pan and then spread the date mixture evenly over the top. Add the remaining batter on top and then bake 25 to 30 minutes or until just barely golden.
Dates are naturally very sweet, so, depending on how sweet you like your bar cookies, you may reduce the brown sugar to as little as ½ cup.
¼ cup granulated sugar
3 cups pitted and chopped dates
1½ cups water
¾ cup butter, softened
1 cup brown sugar
1¾ cup quinoa flour mix (page 9)
½ teaspoon baking soda
1 teaspoon salt
1½ cups quinoa flakes or oats
Chocolate Chip Quinoa Cookies
Makes 2 dozen cookies.
Preheat oven to 350˚F. Line a baking sheet with parchment paper.
In a large bowl combine almond meal, quinoa flakes, baking soda, and salt and stir until well combined. In a separate bowl, combine eggs, almond butter, applesauce, maple syrup, and vanilla. Mix well and add to the quinoa and almond mixture slowly. Add in chocolate chips.
Using a tablespoon measure, drop cookies onto prepared parchment paper. Flatten slightly with clean fingers. Bake for 12 to 15 minutes, until lightly golden brown. Remove from oven and allow to sit in the pan for 5 minutes. Move to a cooling rack and allow to cool completely.
This recipe comes from Gluten-Free Quintessential Desserts by Wendy Polisi.
2 eggs
1¼ cups almond meal
1 cup quinoa flakes
¾ teaspoon baking soda
¾ teaspoon salt
½ cup almond butter (peanut or sunflower seed butter would work too)
¼ cup applesauce
¼ cup maple syrup (or other liquid sweetener)
1 teaspoon vanilla extract
¾ cup chocolate chips
Flourless Chocolate Quinoa Cookies
Makes 1 dozen cookies.
Preheat oven to 350˚F. Line a baking sheet with parchment paper.
In a food processor combine almonds and quinoa. Process for 1 minute, or until you have a fine meal. Add baking soda and salt and process until blended.
Heat a small saucepan to medium low and add almond butter and coconut oil. Cook until coconut oil and almond butter are melted, whisking occasionally. Add in applesauce and maple syrup and whisk until heated through. Remove from heat and stir in vanilla and eggs.
Add the warm almond butter mixture to your food processor and process until a dough has formed. Immediately add in the chocolate chips and process until chocolate is melted and blended, stopping to scrape down the sides as necessary.
Roll the dough into small balls and flatten with your fingers. (You could also use a fork.) Bake for 12 to 15 minutes. Allow to cool for 5 minutes in the pan and then transfer to a wire rack to cool completely.
This recipe comes from Gluten-Free Quintessential Desserts by Wendy Polisi.
1 cup blanched almonds
1 cup cooked quinoa
¾ teaspoon baking soda
¾ teaspoon salt
⅓ cup almond butter
1 tablespoon coconut oil
¼ cup applesauce
¼ cup maple syrup
1 teaspoon vanilla extract
2 eggs
¾ cup chocolate chips
Quinoa-Flax Chocolate Chip Cookies
Makes 2 dozen cookies.
Preheat oven to 350˚F. Line 2 baking sheets with parchment paper.
In a medium bowl combine flour, quinoa flakes, flaxseed, baking soda, sea salt, and ground cinnamon.
Beat together the butter, applesauce, and sugars on medium high speed until fluffy, about 3 or 4 minutes. Add eggs, one at a time, ensuring the first is fully incorporated before adding the next. Add vanilla and reduce the speed to low. Add in flour mixture and beat until just combined. Stir in chocolate chips.
Drop in teaspoonfuls onto prepared baking sheets. Bake for 9 to 11 minutes. Remove from oven and let the cookies cool for 4 minutes on the baking sheets and then transfer to racks to cool completely.
This recipe comes from Gluten-Free Quintessential Desserts by Wendy Polisi.
1½ cups quinoa flour mix (page 9)
1 cup quinoa flakes
¼ cup ground flaxseed
1 teaspoon baking soda
1 teaspoon sea salt
½ teaspoon ground cinnamon
1 stick unsalted butter or coconut oil, softened
½ cup applesauce
1 cup coconut sugar (or sugar of choice)
½ cup packed dark brown sugar
2 large eggs
1½ teaspoons vanilla extract
1 cup semisweet chocolate chips
Chocolate Mint Ice Cream Sandwiches
Makes 8 ice cream sandwiches.
Place chocolate chips and coconut oil in the top of a double boiler. (A metal bowl on top of a sauce pan works too.) Melt over medium low until smooth. Remove from heat and allow to cool.
Meanwhile, sift together flour, cocoa powder, baking powder, and salt.
In the bowl of an electric mixer, combine the sugar, applesauce, eggs, mint extract, and vanilla. Beat for 2 ½ minutes on medium speed. Reduce speed to low and add the chocolate. Add flour mixture until just combined. Transfer mixture to a bowl and refrigerate for (at least) 1 hour.
Line 2 baking sheets with parchment paper. Preheat oven to 325˚F. Form 16 balls with the cookie dough. Divide the balls between the 2 cookie sheets and flatten slightly. Bake for 15 minutes, rotating the trays halfway through. Let cool for 5 minutes on the pan and then transfer to a wire rack to cool completely.
Allow the ice cream to soften and then spread onto the flat side of one of the cookies. Top with another cookie and wrap with parchment paper, wax paper, or plastic wrap. Freeze for 1 hour, or until firm.
This recipe comes from Gluten-Free Quintessential Desserts by Wendy Polisi.
1 cup semisweet chocolate chips
⅓ cup coconut oil
1 cup quinoa flour mix (page 9)
3 tablespoons unsweetened cocoa powder
¾ teaspoon baking powder
¼ teaspoon sea salt
½ cup coconut sugar
¼ cup applesauce
2 eggs, at room temperature
1 teaspoon vanilla extract
½ teaspoon mint extract
Mint chocolate chip or vanilla ice cream
Chocolate Mint Cookies
Makes 2 dozen cookies.
Preheat oven to 350˚F. Line a baking sheet with parchment paper.
Place 2 ounces of chocolate chips and cooked quinoa into a food processor. Process until smooth.
Sift together flour, cocoa powder, palm sugar, baking powder, baking soda, and sea salt. Stir in quinoa mixture.
In a separate bowl combine coconut oil, maple syrup, applesauce, vanilla extract, and mint extract. Whisk until well combined and add to dry ingredients. Stir until just mixed and add in remaining 2 ounces of chocolate chips.
Drop by the tablespoon to prepared baking sheet. Using a wet spoon, flatten the tops of the cookies. Bake for 12 to 18 minutes. Allow to cool for 5 minutes in the pan and then transfer to a rack to cool completely. If desired, top with mint drizzle.
To make mint drizzle combine all ingredients in a small bowl. Add additional milk by the teaspoon until desired texture is reached. Drizzle with a spoon onto cooled cookies. Alternatively, place icing in a small plastic bag and cut the corner to create an icing bag.
This recipe comes from Gluten-Free Quintessential Desserts by Wendy Polisi.
4 ounces chocolate chips, divided
½ cup cooked quinoa
1 cup quinoa flour mix (page 9)
¼ cup cocoa powder
¼ cup coconut sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
¼ cup coconut oil, melted
⅓ cup maple syrup
¼ cup applesauce
1 teaspoon vanilla extract
½ teaspoon mint extract
MINT DRIZZLE (optional)
½ cup confectioners’ sugar
½ tablespoon almond milk
½ teaspoon mint extract
Cherry and Dark Chocolate Biscotti
Makes about 1 dozen biscotti.
Heat oven to 350˚F and grease a baking sheet. In a medium mixing bowl, whisk together the first seven ingredients. In a separate bowl, whisk the two eggs. Place 2 tablespoons of the eggs into a separate dish and set aside. Whisk the olive oil and vanilla into the remaining eggs.
Pour egg, oil, and vanilla mixture into the dry mixture and stir to combine. Fold in the dried cherries and chocolate chips.
Dust a surface with quinoa flour mix and roll out the dough to about ½ inch thickness. Use hands to shape it into a rectangle. Brush with the remaining egg and sprinkle with sliced almonds.
Bake for about 30 minutes, or until top begins to brown. Remove from oven, reduce heat to 250˚F, and allow biscotti to cool for about 15 minutes. Transfer biscotti to a cutting board and use a serrated knife to slice into ½-inch wide strips. Place strips cut-side down on baking sheet and return to oven. Bake for 20 minutes, turn biscotti over, and bake another 20 minutes. Transfer biscotti to a wire rack to cool. Store in an airtight container.
¾ cup oat flour
¾ cup quinoa flour mix (page 9)
½ teaspoon xanthan gum
½ cup brown sugar
⅛ teaspoon salt
1½ teaspoons baking powder
½ teaspoon cinnamon
2 eggs
2½ tablespoons olive oil
2 teaspoons vanilla extract
½ cup dried cherries
¼ cup dark chocolate chips
¼ cup sliced almonds
Almond-Orange Biscotti
Makes 2 dozen biscotti.
Preheat oven to 350˚F. Line a baking sheet with parchment paper.
In a medium bowl sift together flour, baking powder, and salt. Stir in cooked quinoa.
In a large bowl, beat maple syrup and butter at medium until creamy. Add eggs slowly, scraping down the sides as needed. Add in vanilla, almond extract, and coconut oil.
Reduce mixer to low and add in flour mixture just until combined. Add in almonds and orange zest.
Use floured hands and shape dough into a loaf on parchment-lined baking sheet. Pat the loaf flat on top and smooth with the back of a spoon that had been dipped in cold water. Bake for 35 minutes and remove from oven. Allow to cool on the baking sheet. Reduce oven temperature to 325˚F.
Use a serrated knife to cut loaf into ½-inch slices lengthwise. Cut lengths to about 2 ½ to 3 inches long. Place the slices on the baking sheet and bake for 20 to 25 minutes, flipping after 10 minutes. Allow to cool on a wire rack for 1 hour prior to serving.
This recipe comes from Gluten-Free Quintessential Desserts by Wendy Polisi.
2 cups quinoa flour mix (page 9)
1 teaspoon baking powder
¼ teaspoon salt
½ cup cooked quinoa
⅔ cup maple syrup
4 tablespoons Earth Balance or unsalted butter, softened slightly
3 room-temperature eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
2 tablespoons melted coconut oil
2 teaspoons orange zest
¾ cup toasted almonds, chopped
Quinoa Applesauce Cookies
Makes 5 dozen cookies.
Preheat oven to 325˚F. Grease a cookie sheet.
In a food processor, process sugar and butter until fluffy. Add applesauce, cooked quinoa, and vanilla and process until smooth.
In a large mixing bowl, combine quinoa flour mix, baking soda, salt, cinnamon, and cloves. Add batter from the food processor to your dry mix and stir to combine. Fold in raisins.
Bake for 10 to 12 minutes, or until the edges begin to brown. Remove from oven and allow to cool for a few minutes before transferring cookies to a wire rack.
¾ cup brown sugar or coconut sugar
¾ cup butter, softened
1 cup applesauce
1 cup quinoa, cooked
1 teaspoon vanilla extract
1½ cups quinoa flour mix (page 9)
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon cloves
1 cup raisins (optional)
