For my Passover baking demonstration a couple weeks back, I have this idea that I want to make some sort of quinoa cookie. Thinking of my toasted oatmeal cookie recipe, I figure I can wing it and start throwing things into a pot and other ingredients into a bowl. I have limited time and the process is not working exactly as I think it will. Toasting the quinoa in margarine raw doesn't soften the quinoa. The distinct stuck-in-my-teeth texture isn't right. I add water trying to soften the quinoa; not really working. I shrug and keep going.
Limited by the ingredients at hand because I haven't done any specific shopping, I add a few dried fruits that I know are available kosher for Passover. One of my chefs, Daniel, walks by the table where I'm frantically adding this and that and asks, "What is this? "Chopped?" The long running TV competition where contestants dream up creations with baskets of surprise ingredients within time constraints is a favorite of mine. But, no, this is not "Chopped", this is I have to give a presentation in an hour!
I bake off the cookie mixture. Tasting them, we think they are close. The quinoa is still a little crunchy but oh well. I had pondered baking the batter into a pan for bar cookies. That would have been better. That said, I have to go. I take them with me to the demonstration. Flanked by other baked goods, I figure I can explain my work in progress. Surprise, surprise ~ everyone wants to know what they are and where the recipe is. Finally, today I have a chance to whip up another batch.
I cooked the quinoa first this time. I think that I recommend cooking it with less water than required and for a shorter time. Having the quinoa a bit al dente leaves more texture. I added mini marshmallows and they melted so I wouldn't run out and buy any. If you like more nuts, add more nuts. They would give a bit more texture. All in all, a nice little protein hit with a trail mix touch. A great way to start the day!
|Number of servings:||9 x 13 pan, 24 squares|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 2 cups quinoa
- 3 cups of water
- 1/2 cup unsalted butter or margarine
- 1/2 cup brown sugar
- 2 eggs
- 3/4 cup potato starch
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup coconut
- 1/2 cup sliced almonds
- 8 oz. bag of mixed fruit
- 3/4 cup chocolate chips
- 3/4 cups mini marshmallows (these ended up melting into the cookie)
Preheat the oven to 350' F.
Spray a 9" x 13" baking pan with non-stick spray
Cook the quinoa in water by bringing it to a boil and turning it to simmer for about 10 minutes. Shut it off and let it steam, covered.
Melt the butter or margarine in a medium sized sauce pan.
Add the brown sugar and stir to melt.
Add the cooked quinoa and stir for a few minutes to "toast". It doesn't really toast but it does give the quinoa a nice flavor.
In a large bowl, add the eggs, potato starch, vanilla and cinnamon. Stir to combine.
Add the quinoa to the bowl and stir to combine.
Add remaining ingredients and combine well.
Put batter into the prepared pan and level with a spatula.
Bake until golden brown, about 20 minutes.
Set aside to cool completely before cutting into squares.
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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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