Makes 2 dozen cookies
Ingredients
1 cup black quinoa
¼ cup rolled oats
1 cup all purpose flour
½ teaspoon baking powder
1/3 teaspoon baking soda
1 teaspoon salt
1 tablespoon flax seeds
¼ cup almonds, chopped fine
1/3 cup almond oil
½ cup sugar
¼ cup brown sugar
2 teaspoons vanilla extract
¼ cup almond milk
1 egg, beaten
1 cup fresh strawberries, chopped fine
Directions
Preheat oven to 375° F. In a blender blend the quinoa and the oats until a gritty powder is formed. In a mixing bowl combine, ground quinoa, oats, flour, baking powder, soda, salt, flax seeds and almonds, mix well and set aside. In another mixing bowl whisk together the almond oil, sugars, vanilla, almond milk and egg until well mixed. Slowly add the dry mix to the wet mixing well as you combine mixtures. A thick oatmeal cookie type batter should form. Drop by spoonfuls onto a greased cookie sheet and bake for 10 – 12 minutes or until golden brown. Let rest to harden and solidify for about 3-4 minutes before eating.