- 1 cup quinoa
- 2 cups rolled oats
- 3/4 cup + 1 tbspn whole wheat flour
- 1 cup extra virgin olive oil
- 2 tbpsn milk (room temp)
- 1 cup palm sugar
- 1 tbspn cumin seeds
- 1 tbspn fennel seeds
- A handful of almonds
– Preheat the oven to 190 C
– Roast the quinoa and oats, separately in a dry pan. Make them into superfine flours in a coffee grinder/processor. (you may have to do each separately)
– Roast the almonds and coarsely chop them
– Add the two flours, and 3/4 cup of whole wheat flour to a large mixing bowl, and add salt, sugar, cumin and fennel seeds, and the almonds
– Add the olive oil in, and start combining the flour first slowly and them more vigorously, so that it forms into a dough that is firm between both palms. Use milk if you feel the dough needs more support. (This is not a dough that can be rolled out, though it is quite forgiving. ) Use rest of the WW flour for dusting the board while roughly kneading the cookie mixture.
– Take small portions of the dough and make balls the size of small limes, and then flatten them out between your palms, to thickness of ½ cm.
– Bake them for 25-30 min at 190 C, or till they are golden brown. Leave them to cool completely before you store them in an airtight container.
The quinoa and whole wheat flour in the cookies make them quite dense. But these are ideal for breakfast, because of all the nutrition from quinoa and oats