Healthy quinoa and almond cookies

Yoga Kitchen – Simple, healthy, compassionate, vegan.

Photo showing ingredients and result of the cookies
Eggs are very often used in industrial pastries. Modern egg farming is harmful to chickens, even if they’re produced so-called organic. Unless you take care of your own chickens and still allow them to live along after they’ve stopped laying eggs, there are plenty of healthier and cheaper alternatives.
Like a simple banana.
Quinoa is a dear crop, belonging to the same family of the spinach, gluten free and filled to the brim with high quality vegetable protein. Quinoa has been cultivated with great succes in Belgium since 2014. Belgian quinoa has a finer grain, a more outspoken, richer flavour and demands a slightly longer cooking time (20 to 25 minutes).
Almond nuts are rich in calcium, a fine source for those who found the intelligence to give up dairy.

What you will need to make about 12 cookies:

  • One very ripe banana.
  • 1 cup (about 80g) white or red quinoa
  • 1 1/2 cup (about 100g) whole or white almonds, keep about 12 almonds on the side to garnish

It is always a good idea to soak the almonds from the evening before. The nuts will live up again and taste as if they were picked fresh from the tree only the day before. Moreover, they will digest a lot better. Discard the soaking liquid and rinse them well.
Cook the quinoa tender in twice the amount of water, in about 12 minutes. Let cool for a while.
Mix the almonds in a food processor to a rough, crumbly powder. Add the quinoa and continue processing to a doughy, sticky mixture. Cut the banana in pieces and process with the nuts and the quinoa. If you want sweeter cookies, then add a teaspoon of dried stevia leaves, or a tablespoon of agave, maple, corn or another cereal syrup. A tablespoon of raw cane sugar such as sucanat will also do the job. Or coconut blossom sugar.
Preheat your oven to 180°C/340°F.
Spoon the dough in about twelve little heaps onto a sheet of baking paper on an oven tray. Flatten them and make them round shaped. Push an almond into each cookie.
Bake for about 25 minutes.
These cookies are a splendid snack after a yoga or sports session. Enjoy!

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