I was initially inspired by this recipe, but after a few tweaks whilst making them and the consistency and flavor just wasn’t right.
Plus I thought they’d be excellent in the dehydrator. I made two batches one for the dehydrator one for the oven on a low heat.
I love how they turned out in the dehydrator. The perfect texture of crispy on the outside and chewy in the inside, and the almond flavor came through a bit more. I’m still not 100% satisfied with the recipe and I want to try a cinnamon raisin version too. But they’re definitely good enough to share and have one amazing ingredient list.
Peanut Butter Quinoa Cookies (egg, dairy, and gluten free)
- 2 c cooked quinoa
- ½ c almond butter (or other nut butter)
- ¼ raw honey
- ½ c oat flour (or other flour)
- ½ c oats
- ¼ c cacao nibs or carob chips
- ¼ c ground flax
- Mix the cooked quinoa, almond butter and honey in a bowl
- Mix in the oats, flour, and flax
- Fold in the cacao nibs or carob chips
- Oven option: Bake at 250 F for 45 minutes or until desired texture is reached
- Dehydrator option: Cook on 115 for 8 hours
These are so much hardier than a regular cookie and the nuttiness of the quinoa is perfectly complimented by the nut butter. I strongly recommend the dehydrator version but if you don’t have one just put your oven on the lowest temperature it goes. (mine happened to be 250)
What I’m digging lately – Molasses Maple Oatmeal
Molasses is crazy good for, eliminates the need to add much sugar, and gives the oats a complex flavor.
Depending on how much time you have to spare I have two versions.
The busy woman version and the lazy day version.
First up for the busy folk. This can either be made the night before and stored in the fridge. Or premade in the morning and then enjoyed at a later time. (It’s kind of better if it sits for a half hour or so)
- 1/3 c oats
- 1/4 c oat bran
- 1 T chia
- 1 T flax
- 1 c +2 T of hot water or milk
- 1 T Molasses
- 1/2 T Maple Syrup
I put flax and chia meal in everything, but it would work just as well without it. I also love the texture the oat bran/oat mix gives. But either or would do too.
If you have the luxury of cooking oats in a pot, this one gives a slightly but equally good consistency.
Same ingredients as before though a bit more water may be necessary.
Add the molasses, cinnamon, and maple in once the mixture has congealed a bit more.
I love to make a big batch on Sundays and then reheat it in the mornings for a quick brekkie.
It looks like dessert, but its just the right amount of sweetness to start off your day.
It’s also excellent drowned in almond milk.
Don’t forget to enter my giveaway!
Hello Nuggets! How was your weekend?
Mine involved farmers markets, mimosas, and absolutely no school work
The homemade granola bars have been a recipe of many trials.
I made a blueberry walnut flax variety which was okay. I like the topping combo but the base wasn’t sweet enough and it was a bit too chewy…and oaty
Then I tried a carob pretzel variety which I accidentally burned a little, but the pretzels weren’t cutting it somehow and the carob chips didn’t cook well.
Finally I figured it out and made two varieties too! You can easily sub your sugar preference, puffed whatever preference and pumpkin butter in place of the apple butter.
Here’s a view of the pre Oven-Lovin’I had just a bit of extra batter so I put it in these valentine themed silicone cups.
Post Oven-Lovin’ shot
The two varieties I made were a Carob Pretzel Granola Bar and a GORP Granola Bar
Both playing on the sweet and salty thing.
Homemade Granola Bars
makes about 10 large bars
- 1.5 c oats
- 1/2 c oat bran
- 1.5 c puffed millet
- 1/4 c chia
- 1/4 c flax
- 1/4 c protein powder
- 1/8 c sucanat
- 1/2 t salt
- 1 t baking powder
- 1/2 t baking soda
- 1/2 c almond milk
- 1/2 c apple butter (or pumpkin butter)
- 1/2 c mashed banana
- 1/2 t vanilla
- Combine all ingredients except for milk, apple butter, banana, and vanilla in a bowl
- Combine milk, apple butter, banana, and vanilla in a bowl
- Mix the wet with the dry
- Mix in the Add-ins
- Bake at 350 for 30-35 minutes
- Let cool
GORP Granola Bar Add-ins
- 1/2 c peanuts
- 1/2 c raisins
- 1/4 c chocolate covered sunflower seeds (these are UNBELIEVABLE when cooked)
Carob Pretzel Add-ins
- 1/2 c crushed pretzel sticks (the stick aspect is key – trust me)
- 1/3 c carob chips
I found that the pretzels and carob chips turned out better when I put them on top of the granola bar instead of within the mix.
Other Ideas for Add-ins
- Walnuts and Blueberries
- M&Ms and Marshmallows
- Dried Cranberries, Almonds, and Carob/Chocolate
- Peanut Butter and Dried Cranberries
- Peanut Butter and Marshmallow
The GORP variety was by absolute favorite!!! The sunflower seeds were insanely delicious when cooked. Brought out the nutty flavor. Plus you can never go wrong with a peanut raisin combo.
Which combo sounds the best to you?
Also Happy Halloween!