Gluten-Free Quinoa Coco-Orange Cookies
July 22nd, 2010 | 
Author: Slightly crunchy, slightly chewy, chocolaty with a hint of orange. These crowd pleasers are gluten-free, dairy free, egg free, nut free.
- ½ cup dairy free margarine (may substitute with butter)
- ¾ cup brown sugar
- ¼ cup silken tofu (may substitute 1 egg)
- 2 teaspoons gluten-free vanilla
- ¾ cup quinoa four
- 3 tablespoons baking coco
- ½ teaspoon salt
- 1 ½ cup Arzu Original Flavor
- 3 tablespoons molasses
- 1 teaspoon orange zest
Preheat oven to 350* Cream margarine and brown sugar in large mixing bowl. Add tofu and vanilla and mix well. Slowly add quinoa flour, coco and salt, blend well. Add Arzu, molasses and orange zest and blend well. Drop by teaspoonful on to parchment lined cookie sheet.
- Bake for 10 – 12 minutes.
- Makes 4 dozen cookies.
- Nutritional information for 1 cookie:
Calories 50, Fat 2 gm, Saturated fat 0gm, Trans-fat 0 gm, Cholesterol 0, Sodium 15 mg, Carbohydrates 7 gm, Fiber 1 gm, Sugar 3 gm, Protein 1 gm,Iron 2 % RDA
Posted in 4 Responses to “Gluten-Free Quinoa Coco-Orange Cookies”
You guys have to try this curried quinoa recipe. It will serve 6-8 poeple, INGREDIENTS: 1 Cup Quinoa, 1½ Tbsp. Vegetable Oil,½ Onion Diced (about 4 or 5 oz.),1 Tsp. Grated Fresh ginger Root, ½ Fresh Green Chile (Finely Chopped), 1 Heaping Tsp. Turmeric, 1 Heaping Tsp. Coriander, ¼ Tsp. Ground Cinnamon, 1¾ Cups Water, ½ Cup Fresh or Frozen Peas, Salt to Taste…COOKING DIRECTIONS: Rinse quinoa with cold water. Use a fine mesh filter or coffee filter. If you’re a klutz like me use the fine mesh filter or a lot of quinoa is going to wind up in the sink!Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Good news! If you are using Ancient Harvest Quinoa you can skip this step. It’s already rinsed! Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.Add the ginger root, chile, and quinoa. Cook for one minute stirring constantly.A fine, white spiral appears around the grain as it cooks. Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly. Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed. Fluff with a fork and it is ready to be eaten.
i have been in Gluten Free diet because i have a chronic food allergy.-’*
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