While they look like a cookie they are not one – rather imagine a blend of cookie/soft biscuit/energy bar/breakfast bar in a circle. The drops are gluten-free, high in fiber and protein and portion controlled. Quinoa Flakes can be found in many natural food stores, usually with the breakfast cereals. It can also be found online via Amazon – Ancient Harvest Quinoa Flakes, Organic and Gluten Free, 12-Ounce Boxes (Pack of 6), although it isn’t very cheap. Quinoa flakes definitely have a learning curve for taste. It is a very bold flavor and the drops are not sweet by any means. Kirk commented that they might taste even better with maple syrup rather than agave, which is a bland sweetener. While the first batch came out of the oven it occurred to me they would make an excellent hiking snack.
Quinoa Raisin Drops
- 1/3 cup canola oil (or favorite vegetable oil)
- ½ cup organic agave nectar (or honey for non-vegan)
- 1 tsp pure vanilla extract
- ½ cup flaxseed meal
- ¼ cup cornstarch (or tapioca or arrowroot starch)
- 2 cups quinoa flakes
- 1 tsp baking powder
- ¼ cup water
- 1 cup raisins or favorite trail mix or dried fruit (whatever you like)
- Preheat oven to 350° and line two baking sheets with parchment paper.
- Mix the cornstarch, quinoa and baking powder together in a small bowl.
- In a stand mixer with a paddle beater, beat the oil, agave and vanilla until mixed.
- Add in the dry ingredients slowly on low until mixed (it will be crumbly) and then slowly add in the water, turn up to medium until the dough is mixed.
- Add in the raisins and beat for a minute till mixed.
- Using a 1 Tablespoon disher divvy out the dough. You will get 24-27 balls. Flatten gently with your hand or a spatula. It will stick somewhat, so use a clean butter knife to pop the dough off.
- Bake for 15 minutes and turning golden brown on the edges. Take out and let cool on a rack.
~ The dough flattened and waiting to be baked:
I found the basis for the recipe in the cookbook: Enjoy Life’s Cookies for Everyone!: 150 Delicious Gluten-Free Treats that are Safe for Most Anyone with Food Allergies, Intolerances, and Sensitivities by Leslie Hammond, on page 209, in the “Little Bites” section of lesser sweet/healthier treats. I adapted the recipe a bit to make it vegan (did a sweetener swap) and used organic raisins instead of using the nut free trail mix called for.
The cookbook is aimed at gluten-free baking along with being dairy free and free of most common allergens – with substitutions added. What I really liked about the book is that for the most part the author only calls for common ingredients. The treats are everyday fare that both children and adults would enjoy – and anyone would, whether they are on a GF diet. It was refreshing to not see a book full of recipes calling for cups of oil and sweeteners! The book though isn’t 100% vegan as it does call for honey in some recipes, but that is easily dealt with by swapping in agave nectar (although honey is usually more affordable and lot easier to find!).