Quinoa Cookies, Video of an Ode to the Green Shake and Care Package for a Friend

Hi everyone. Please click on the title of this post to read more. Now that school has begun, there will be many parties, lunch box fillers, bakesales and friends and family members in need of a sweet cheer-up-surprise. There will also be the temptation to buy unhealthy , inexpensive ready made cookies/treats and the accompanying guilt for purchasing them. For corn sake,we don’t need more guilt! Nor do we need to feel like we need to conform to what everyone else is doing with regard to bakesale garbage and birthday cupcakes for every kid in the class, at least 20 times a year (a personal pet peeve of mine, but more on that later).

How about making our own tasty, healthy ones and freeze them? I know these call for a lot of obscure seeming ingredients but you can get ALL of them at Whole Foods. If we buy them all and keep them in our pantry, we can use them to make these cookies whenever the opportunity arises. Please don’t be intimidated by them. If you can read, you can make them. If you can’t read, have someone read the recipe to you.

I recently made these cookies with the recipe from the quinoa (pronounced “keen-wa” so you don’t feel like a fool when asking for it in the store) flakes box for a friend who just had surgery-check them out in the video below to see what else she got and enjoy!
P.S. The Baby Loves Disco event went great so get tickets on line if you would like to attend the Oct. and Nov. dates before they sell out: www.babylovesdisco.com

Quinoa Flakes Cookie:

Wet ingredients:
1/2 cup honey
1/3 cup brown sugar
1 stick butter
1/2 cup peanut butter or sunflower seed butter (sold at Trader Joe’s)
1/2 tsp vanilla

Dry ingredients:
1 cup rice flour
3/4 cup quinoa flakes
1 tsp baking soda
1/4 tsp salt
1/2 cup nuts (optional)

Heat oven to 350 degrees. Beat wet ingredients in a big bowl until creamy. Combine dry ingredients in a separate bowl and then mix the wet and dry ingredients together until blended. Add nuts if you are using them. Make rounded balls by the teaspoonful or larger (I like larger)and separate about 2 inches apart on a parchment paper lined cookie sheet. Bake 12-15 minutes or until light golden brown.

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