So, the Black rice pudding was a terrible disaster. The flavour was nice, but the texture and I do not like one another. I did however make some really kick ass cookies that day, and I’ve decided to share the recipe here as it’s a really good one.
I decided to try these because I had a bag of quinoa flour kicking around and I really want to use it up while it’s still fresh. Truthfully, I HATE quinoa (I’m trying to learn to like it due to it’s nutritional profile, but it generally just tastes weird to me). These cookies, taste nothing like quinoa, and I veganized them for you (and me, and the animals).
I found the recipe here: quinoa.com
Double Crunch Peanut Butter-Quinoa Cookies
1 1/4 cups
Norquin BrandQuinoa Flour
1/2 tsp baking soda
1/4 tsp salt
1 cup crunchy peanut butter
1/2 cup shortening(substitute vegan shortening or margarine)
1 cup lightly packed brown sugar
1/2 cup granulated sugar
2 tbsp toasted
Norquin BrandQuinoa grain
1 egg(substitute 1 flax or chia egg for this)
Stir in dry ingredients. Shape into small balls and place on a greased baking sheet about 3 inches apart. Press ½ inch thick with floured fork. Bake in preheated 350 oven for 12 to 15 minutes or until nicely browned. Makes 3-4 dozen cookies.
Originally Submitted by: Ms. Dianne Hilton
Other than cookie baking:
I’ve been doing some beadwork and studying to get my learner’s license. I do have plans with a friend to go hiking in the coulees down by the river bottom later this week, and of course we’re putting in our garden over the weekend. We picked up our seedlings and bedding out plants a few days ago. My strawberries made it through the winter and are showing off the first of their leaves. I’m excited to see if they fruit this year, as I got them too late in the season for a harvest last year.