Quinoa Flake Hot Cereal

(oatmeal replacement)

Original publication - Azure Cookbook   Submitted by Sergio - Burlingame, CA

For 1 serving:

1/3 cup Quinoa Flakes

1 cup boiling water or your favorite milk (or substitute)

Stir Quinoa Flakes into boiling water or milk.  At this point you can either turn off the fire and let the

mixture rest for 3 minutes or you can cook it for a minute or two.  If you keep cooking, the quinoa will get

thicker - more like porridge.

I then sprinkle it with Xylitol or pour Agave Nectar or honey over and add some raisins, dates or cinnamon.

Basically just like you would oatmeal or other hot cereals.

Crispy Quinoa Cookies

Original publication - Azure Cookbook   Submitted by Susan - Dufur, OR

1/2 cup honey (or light agave nectar)

1/3 cup brown sugar (or succanat) - or for sugar free cookies put 1/4 cup Xylitol into a 1/3 measuring cup, then fill the rest

                                                        of the 1/3 measuring cup with dark agave nectar

1/2 cup butter or coconut oil (when using coconut oil, you may need to use less oil or add more of the dry ingredients to get the texture you prefer)

1/2 cup almond butter

1/2 tsp. vanilla

1 cup Quinoa Flour or gluten free flour

3/4 cup Quinoa Flakes

1 tsp. baking soda

1/4 tsp salt

1/2 cup chopped nuts

Heat oven to 350 degrees F.  In a medium bowl, cream together honey, brown sugar, butter

nut butter and vanilla. 

Combine Quinoa Flour, Quinoa Flakes, baking soda and salt in a small bowl.  Add dry mixture to creamed

mixture and beat until well blended. Add nuts. Drop by rounded teaspoones about 2 inches apart onto

ungreased cookie sheet.

"Trail Mix" Quinoa Cookies

Original publication - Azure Cookbook    Submitted by Sergio - Burlingame, CA

Preheat oven to 350 degrees F.

1 cup unsalted butter, shortening or coconut oil (when using coconut oil, you may need to use less oil or add more of the dry ingredients to get the texture you prefer)

1 cup xylitol or favorite sweetener

1 cup brown sugar, succanut or xylitol with dark agave

3 eggs

1 tsp vanilla

In a large bowl, cream together butter, sugar and brown sugar. Add eggs and vanilla to creamed mixture, mixing well.

2 cups gluten free flour mix

3/4 cup xanthan gum

2 1/2 cups Quinoa Flakes

1/2 tsp salt

1 tsp baking soda

Slowly add flour mix to creamed butter mix, combine well.

1 cup chopped nuts

1 1/2 cups chocolate chips - whatever kind you want

1/2 cups raisins or dates

Add "trail mix" (nuts, choc chips, etc.) to the above mixture. Drop by rounded teaspoon on lightly greased cookie sheet

Bake 8-10 minutes at 350 degrees F.  cool on rackes - makes at least 5 dozen cookies