Quinoa 365 (26 page)
1/3 cup (80 mL) milk
1 tsp (5 mL) pure vanilla extract
1 1/3 cups (330 mL) all-purpose flour
1 1/3 cups (330 mL) quinoa flour
1 Tbsp (15 mL) baking powder
½ tsp (2 mL) salt
Beat the butter, eggs, sugar and cocoa powder together in a medium bowl with an electric mixer. Add the milk and vanilla extract and continue to mix until well blended.
In a separate bowl, combine both flours, the baking powder and salt.
Add the butter mixture to the flour mixture and blend well. Form the dough into a large ball and chill in the refrigerator for 1 hour.
Preheat the oven to 350°F (180°C). Lightly grease a large baking sheet or line with parchment paper.
On a lightly floured surface, roll the dough to a thickness of about ¼ inch (6 mm). Cut shapes using lightly floured cookie cutters. Using a metal baking spatula, carefully transfer the cookies to the baking sheet, placing at least 1 inch (2.5 cm) apart. Bake for 8 to 10 minutes, remove from the oven and cool on the pan for 5 minutes before moving to a rack to cool completely. Decorate with chocolate hazelnut spread, jam or frosting, if desired.
Chewy Chocolate Chip Cookies
If you think chocolate chip cookies couldn't possibly be healthy, try these (pictured on page 142). Quinoa flour makes these cookies chewy and scrumptious. For last-minute cookies, keep a batch of prerolled unbaked cookies in your freezer for up to one month.
Makes 3 dozen.
2¼ cups (560 mL) quinoa flour (or 1¼ cups/310 mL quinoa flour and 1 cup/250 mL all-purpose flour)
½ tsp (2 mL) baking soda
1 cup (250 mL) butter, softened
¾ cup (185 mL) white or cane sugar
¾ cup (185 mL) packed brown sugar
1 tsp (5 mL) salt
2 tsp (10 mL) pure vanilla extract
2 large eggs
1½ cups (375 mL) semisweet chocolate chips
Preheat the oven to 350°F (180°C). Grease a large baking sheet or line with parchment paper.
Mix the flour and baking soda in a small bowl and set aside.
In a large bowl, blend the butter and sugars until smooth and fluffy. Add the salt, vanilla and eggs and mix until well blended. Stir in the flour mixture and blend well. Mix in the chocolate chips.
Roll the dough into 1-inch (2.5 cm) balls and place 2 inches (5 cm) apart on the baking sheet.
Bake on the center oven rack for 8 to 10 minutes. The cookies will be puffy and soft when removed from the oven, but will flatten when cooled. Allow the cookies to sit for 1 minute before removing from the pan to a rack to cool completely. Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.
Chocolate Almond Biscotti
Enjoy your coffee break with these perfectly dippable biscotti. Bundled in a clear bag trimmed with ribbons, they make an attractive and wholesome gift.
Makes 3 dozen.
1½ cups (375 mL) slivered almonds
1½ cups (375 mL) quinoa flour
½ cup (125 mL) whole wheat flour
½ cup (125 mL) unsweetened cocoa powder
½ tsp (2 mL) baking powder
½ tsp (2 mL) baking soda
¼ tsp (1 mL) salt
½ cup (125 mL) mini semisweet chocolate chips (optional)
¼ cup (60 mL) softened butter
1 cup (250 mL) white or cane sugar
3 large eggs
1 tsp (5 mL) pure vanilla extract
1 tsp (5 mL) almond extract
Preheat the oven to 350°F (180°c).
Place the slivered almonds on a baking sheet in a single layer and toast on the top oven rack for 6 to 8 minutes, until golden and fragrant. Remove from the oven and let cool.
Combine the quinoa and whole wheat flours, cocoa, baking powder, baking soda and salt in a large bowl. Gently stir in the cooled almonds and chocolate chips (if using).
Cream together the butter and sugar in a medium bowl. Add the eggs, vanilla and almond extract and blend well.
Lightly spray a baking sheet with cooking oil or grease, or line with parchment paper. Divide the dough in half and roll it into long logs that are the same length as the baking sheet. Dampen your hands and lightly pat the dough to flatten it to a ¾-inch (2 cm) thickness. Repeat with the other half of the dough. Place both pieces of dough on the baking sheet and bake on the center oven rack for 20 minutes.
Remove from the oven and let sit until cool enough to touch. Slice each log into 1-inch (2.5 cm) pieces. Place the slices on the same baking sheet and bake an additional 6 minutes on each side. Remove from the oven and cool on a wire rack. Store in a sealed bag or container for up to 8 weeks.
Pecan Chocolate Oatmeal Cookies
Ground oats give these cookies a smoother texture, making them a unique alternative to the regular oatmeal cookie. Pecans and chocolate make them decadent.
Makes 2½ dozen.
2½ cups (625 mL) large-flake rolled oats
1 cup (250 mL) quinoa flour
1 cup (250 mL) whole wheat flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) baking powder
½ tsp (2 mL) salt
1 cup (250 mL) butter, softened
1 cup (250 mL) packed brown sugar
2 large eggs
¼ cup (60 mL) plain yogurt
1 tsp (5 mL) pure vanilla extract
1½ cups (375 mL) semisweet chocolate chips
1½ cups (375 mL) coarsely chopped pecans
Preheat the oven to 375°F (190°C).
Process the oats in a blender or food processor until finely ground. Transfer to a large bowl and add the quinoa flour, whole wheat flour, baking soda, baking powder and salt. Mix well.
Combine the butter, sugar, eggs, yogurt and vanilla in a medium bowl, mixing well. Add the oat mixture to the butter mixture and mix well. Stir in the chocolate chips and pecans.
If the dough is too sticky to work with, chill in the refrigerator for 20 minutes. Roll the dough into 2-inch (5 cm) balls and place at least 2 inches (5 cm) apart on a large baking sheet. Press with a fork to slightly flatten them. Bake on the center oven rack for 12 to 14 minutes, until the edges are lightly golden. To keep the cookies moist and chewy, do not overbake. Cool completely on the baking sheet. Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.
Oatmeal Raisin Cookies
This is an even healthier version of a longtime favorite. The dough can be rolled into balls and frozen for up to four weeks, allowing you to quickly pop them in the oven and serve fresh-baked cookies to last-minute guests. If you wish to make them gluten-free, ensure you use gluten-free ingredients.
Makes 3 dozen.
3 cups (750 mL) large-flake rolled oats
1½ cups (375 mL) quinoa flour (or ¾ cup/185 mL quinoa flour and ¾ cup/185 mL all-purpose flour)
½ tsp (2 mL) salt
1 tsp (5 mL) baking soda
2 tsp (10 mL) ground cinnamon
½ tsp (2 mL) ground cloves
¼ cup (60 mL) white sugar
1 cup (250 mL) packed brown sugar
1 cup (250 mL) butter, softened
2 large eggs
1 tsp (5 mL) pure vanilla extract
1½ cups (375 mL) raisins
Preheat the oven to 350°F (180°C). Grease a baking sheet or line with parchment paper. Measure the oats, flour, salt, baking soda, cinnamon and cloves into a large bowl. In a separate bowl, cream both the sugars and the butter together. Add the eggs and vanilla and mix well. Add the butter mixture to the oat mixture and blend until a soft dough forms. Stir in the raisins.
Roll the dough into 1½-inch (4 cm) balls and flatten to a thickness of ½ inch (1 cm) with the palm of your hand. Place them 2 inches (5 cm) apart on the baking sheet. Bake on the center oven rack for 10 to 12 minutes, until the edges are golden brown. Remove from the oven and cool the cookies for 1 minute before removing them to cool completely on a rack. Store in a sealed container in the refrigerator for up to 1 week.
