Spiced Cranberry & Dark Choc Quinoa Cookies
These are the perfect Christmas cookie! I love using quinoa in my baking, its such a versatile grain and by far one of the most beneficial to include in your everyday diet so to be able to use it from everything to salads, pancakes and cookies its a worthy ingredient to always have on standby. Thankfully quinoa has become a lot easier to find and is available in most supermarkets nationwide. If you have friends popping over during the festive season this should definitely be on your baking list, they are easy to make and keep up to 5 days if refrigerated. This recipe is also quiet cost effective, especially in the month of December when we are spending every little last penny on presents working out at 75c each to make.
Cooks in Minutes
- 1 cup quinoa flakes/oat flakes/millet
- 2 tbsp milled flaxseed
- 1 tbsp whole flaxsed
- 1/2 cup almonds
- 1/4 cup pecans
- 2 tbso cacao nibs
- 2 bananas
- 3 tbsp maple/honey
- 1.2 cup dried cranberries
- 1 tsp mixed spice
- 1tsp cinnamon
- 70g dark chocolate
- Preheat 190ºC
- Toast the almonds and pecans for 11 minutes at 190ºC.Next roughly chop the nuts.
- Add all your dry ingredients into a mixing bowl and give them a stir.
- In a separate bowl mash the bananas and stir in the honey.
- Combine the two and mix evenly.
- Taking sections roll into a ball, and press down to form the cookie shape, place on a lined baking tray.
- Bake for 13 minutes, turn them over and bake for a further 2 minutes. Leave aside to cool.
- Melt the chocolate in a bowl and dip the cookies half way, place on a plate and place in the freezer or fridge until hardened.
- Keep refrigerated, eat cold.