I have become one of those people who enthusiastically starts a blog, then neglects it.
But no more! Leisurely cooking and blogging are very easy when you are unemployed. Less so when you land a job and get back into real life. Though really, it’s a question of priorities. But that note is for me! Not for you. Please, stay on the blessed internet. I’m back, so let’s talk about food…
My mind is switching into cookie mode. I hate Christmas, but I like Christmas treats. This is me trying to focus on the positive. As with many things in my life, the origins of this post are with hippies.
Growing up hippie-ish, I was never alone. I had Kristl.
Kristl and I used to quite seriously say that we were best friends from the womb. Our hippie moms were hippie friends, and both pregnant at the same time. And so, Kristl and I were partners-in-crime for most of our youth (literally at one point, when we were caught shoplifting at 13). Our interests included: playing lego and dressup (long after it was age-appropriate), walking to Ikea and exploring the surrounding warehouses, and listening to Beastie Boys Hello Nasty or Abba Gold. We also had a wildly unpopular cooking show, hosted by our alter egos Borte and Borte (pronounced Bor-tay in case you’re wondering).
After all these years, we’ve grown up in a lot of ways, but some things never change.
The other day, we decided to revive Borte and Borte. But instead of making inedible concoctions and daring each other to eat them, we made something yummy.
As with all gluten-free baking, cookies are challenging as they often end up very dry. A moist and chewy cookie is a rare thing in the gluten-free world. But these…..
I have a hard time articulating how good these turned out.
The recipe comes from one of my most-used cookbooks, Quinoa 365.
After relative obscurity a few years ago, quinoa is now everywhere. Cheap bags of organic quinoa are the main reason I go to Costco. Why so much love? It’s health specs are pretty spectacular. From wiki:
Quinoa was of great importance in the diet of pre-Columbian Andean civilizations… In contemporary times, quinoa has become highly appreciated for its nutritional value, as its protein content is very high (14% by mass)… Nutritional evaluations of quinoa indicate that it is a source of complete protein. Furthermore, it is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, and thus is useful for vegans and those who are lactose intolerant. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration human occupied spaceflights.
Good enough for spaceflight, good enough for me.
My mom gave me the cookbook for Valentine’s Day a couple years ago (being single on Valentine’s results in gifts from mom) and it’s become a mainstay in my kitchen. SO MANY fantastic recipes. Some go-to’s (all given the seal of approval by people who can eat regular food) are Sweet Potato and Coconut Quinoa Soup, Quinoa Veggie Bake, and Apple Crisp made with quinoa flour and quinoa flakes (can’t find it posted anywhere…just buy the book already).
The results of my first quinoa-infused cookie adventure…
…in both dough and finished cookie form, spectacular. And most importantly, Borte Borte approved.
Moist and chewy and super chocolatey. The fudgy texture was my favorite things about these. My challenge now, is to think of something holiday-ish to add to these so I can get away with calling them Christmas cookies. I’m thinking mint extract. Or mint chocolate chips (do these exist??). Or pieces of candy cane! Stay tuned, the Grinch is on it.
Meantime, give these cookies a try. They make a fine superfood-infused sweet.
Double Chocolate Quinoa Cookies (from Quinoa 365: The Everyday Superfood)
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 cups quinoa flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips
- Preheat the oven to 350F.
- Cream the butter and sugar in a large bowl. Blend in the eggs and vanilla and stir until the mixture has a smooth consistency.
- In a separate bowl, combine the flour,bcocoa, baking soda and salt. Add the flour mixture to the butter mixture and blend well.
- Roll into 1/4 inch balls.
- Place the balls 2 inches apart on a large, ungreased baking sheet and flatten slightly with your palm (we used forks, enabling more dough eating)
- Bake on the center rake for 8-10 minutes. The cookies will be puffy and soft when removed from the oven but will flatten when cool.
- Allow cookies to set 1 minute on baking sheet and then allow to cool on a rack.
In summary: read my blog, eat quinoa, be merry.
And NOW get off the f*%#ing internet.