![]() ![]() Ready in 30 minutes or less, 10 ingredients or less and gluten-free. Love the peanutty sauce and the cashews for crunch! I would happily throw this into the rotation to make once a week. The garlic pineapple stir-fried quinoa (recipe below) came together easily and satisfied my craving for Chinese food. I was impressed with the surprisingly short list of ingredients I needed to pick up (with some cookbooks the list is a mile long) since we really did have most of the ingredients in the house already. I flagged a dozen recipes when I first flipped through the book (banana chocolate pecan muffins! roasted chickpea tabbouleh salad! thai quinoa meatballs! fresh-pressed apple cider!) and narrowed it down to four to share with you here. It’s a clean layout that’s easy on the eyes and feels as fresh as the photography in the pages that follow. The instructions are clear and straightforward, with the ingredients all listed in one column and numbered directions in another. The book opens with a helpful resource section of staple vegan recipes and cooking shortcuts such as how to soak cashews, DIY almond milk, a homemade gluten-free flour blend and how to make cauliflower rice. These are breakfasts, appetizers, mains, desserts and drinks simple and practical to make on the regular and full of flavour and nutritious goodness. Each recipe takes 30 minutes or less to prepare, has 10 ingredients or less, or uses one bowl or one pot (that last bit I really like). (Hand up here!) This week I found fresh inspiration in Minimalist Baker’s Everyday Cooking: 101 Entirely Plant-Based, Mostly Gluten-Free, Easy and Delicious Recipes by Dana Shultz of the wildly popular blog, Minimalist Baker. Hands up if that means making the same six or seven dishes again and again. I like the combination of seeds and quinoa, they add protein and healthy fats, which is a nice balance for a sweet treat.What is “everyday cooking” to you? Quick, fuss-free meals using ingredients you have on hand? Me too. I feel that the flour may help them to not be that fragile after baking. I would still like to try adding oat flour instead of so many rolled oats and see how they end. I can feel more the quinoa and seeds taste. ![]() This batch is less sweet, and I prefer that. Once baked and cooled down, they hold the shape, but I have to treat them with care because they unfold easily. I added many more rolled oats to this batch, which helped them not spread and keep their shape. In the other batch, I subbed maple syrup with a mix of Yacon Syrup and Rice syrup. ![]() They ended up on the gooey side, but the taste was good. I still had a bit of mix left, and I added more rolled oats and a bit of out flour (just processed rolled oats) to get a consistency similar to the one in the video. I baked these first, they didn’t hold the shape they spread and got flat. I made two versions of this recipe, one for my daughter and one for me.įor her, I subbed tahini with sweet almond butter, left out pumpkin seeds and used milk chocolate chips. ![]() Cooking time was increased from 13-15 minutes to 14-18 minutes. Note: recipe updated 9/15/23 to address reader issues. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo Instagram. Pumpkin Peanut Butter Breakfast Cookies.Blueberry Muffin Breakfast Cookies (Vegan + GF).And because they’re nut-free, they’re the perfect treat to pack in lunch boxes! More Breakfast Cookie Recipes We think you’ll LOVE these quinoa breakfast cookies! They’re:Įnjoy them any time you need a quick grab-and-go breakfast or snack or are craving a more wholesome cookie. Making these cookies is also seriously simple, especially when you’ve got leftover quinoa around that needs to be used up right away! Simply stir everything together, shape the dough into balls, flatten slightly, and bake.Īfter baking, your cookies will be golden brown on the outside and tender and chewy on the inside. Plus, there’s no flour in sight, just a base of whole grains + seeds: QUINOA, oats, pumpkin seeds, hemp seeds, and chia seeds! And instead of butter, they rely on tahini (sesame seed paste) for total seedy perfection. These breakfast cookies are seriously breakfast-worthy! Why? Because they’re packed with 5 grams of protein per cookie, rich in minerals (hello, magnesium!), and sweetened with just a touch of maple syrup. Nut-free and meal prep-friendly, these tasty cookies are perfect for school lunches, snacks, or any time you’re too rushed to make breakfast! Just 1 bowl and 25 minutes required. When mornings are too rushed to make a wholesome breakfast (we get it!), enter seedy quinoa breakfast cookies! These chewy, satisfying, lightly sweetened cookies feature whole grains and nutrient-packed seeds to keep you nourished on the go. ![]()
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