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VEGAN QUINOA PECAN PEANUT BUTTER COOKIES



    After many days in the kitchen experimenting to create the perfect atta chocolate chip cookies, the entire family kept munching onto my experiments, which were no doubt delicious and healthier because of the atta, but it certainly wasn’t the healthiest!


    So I challenged myself to make cookies that were as delicious as they were healthy: VeganQuinoa Pecan and Peanut Butter Cookies! They were gluten free, were refined sugar free, and had lots of flax seeds and pecan nuts, and honestly they were sooo indulgent and addictive! They were golden and crisp on the outside, and slightly chewy in the inside, so lovely. And within 2 days, they were all gone!


    Fall in love with these imperceptibly healthy cookies just as we did. What are you waiting for, just grab the bowl and whip up these super easy and healthy cookies. It's baking time!



    YIELDS: 12-13

    PREP TIME: 15 minutes

    BAKE TIME: 15 minutes




    INGREDIENTS


    • 1/2 cup/4oz/115g smooth peanut butter

    • 1/3 cup dark brown sugar

    • 1/3 cup maple syrup

    • 1 cup quinoa flour

    • 1/2 tsp salt

    • 1 1/2 tsp baking powder

    • 1 tsp baking soda

    • 1/4 tsp xanthum gum powder

    • 2 tsp vanilla essence

    • 1/8 cup flax seeds and a tbsp extra

    • 3 tbsp coconut milk

    • 3/4 cup pecan nuts, toasted and roughly chopped


    METHOD


    1. Preheat the oven at 170°C. Line a cookie sheet with parchment paper.

    2. In a bowl, cream peanut butter, sugar, maple syrup and vanilla with the spatula. Add coconut milk and combine well to make the batter.

    3. Add quinoa flour, baking powder, baking soda, salt, xanthium gum powder and flax seeds. Mix it well with the spatula until well combined. It will feel bit dry but it’s perfect. Mix 1/2 cup chopped pecan nuts to the cookie dough, leaving the rest to dredge on top.

    4. Scoop the cookie dough on to the prepared cookie sheet, placing them 2 inch apart. Press them down slightly with the back of fork, sprinkle few flax seeds and dredge pecan nuts on top. Press it down slightly more with fork keeping 1 cm thickness of the cookies.

    5. Bake them in preheated oven for 14-16 minutes until golden brown. Make sure you turn the cookie sheet around after 7-8 minutes during baking.

    6. Leave the cookies on the baking tray to cool completely.

    7. Store and keep in airtight jar for a week.


    COOK'S NOTES:


    1. I have used xanthum gum to bake these cookies which helps in stabilzing the cookies and gives them a similar texture as the traditional (gluten-filled ) version. The gum provides the tackiness that gluten lends to doughs and batters and prevent them from crumbling. A small amount is more than enough to bring that elasticity which a gluten provides in traditional gluten filled flours.

    2. If you do not have the xanthum gum, a tbsp of soaked chia seeds will also do the trick.


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    MORINGA AND SUMMER BERRY SMOOTHIE



      This super healthy summer berry smoothie made with moringa leaves, flaxseed and chia seeds is a quick and easy way to start your day. It’s a perfect breakfast on-the-go with all it’s essential health benefits.


      Moringa is a plant that is often called drumstick tree or also a miracle tree. It has been used for centuries for its medicinal properties and health benefits. I use moringa leaves in my smoothies, breads, dals, paranthas etc. for that extra boost of essential vitamins. A friend of mine has a large tree growing in her front yard which is my regular supply of moringa leaves.


      Anyone who is deficient in those important vitamins like iron, calcium, potassium, magnesium and zinc etc. must include this in their daily diet, which is a natural way of enhancing those imperative vitamins required in your body.


      This mixed summer berry smoothie is a concoction of lots of hearty ingredients which is quick, delicious and so refreshing that it will help you start your day on a good note. I added flax seeds and chia seeds in it, which is a great way of incorporating these super foods in your diet. Adding a banana to the smoothie will keep you full for a long time.


      I used fresh berries in my smoothie but you can certainly add frozen berries to enjoy it all year around. When the berries are in season they are available in bulk and at cheaper prices. I grab the punnets and freeze the berries in smaller ziplock bags for individuals portions to use later for my desserts, smoothies or jams etc.


      SERVES: 2

      PREP AND MAKING TIME: 8-10 minutes



      INGREDIENTS


      • 2 1/2 cups fresh mixed berries, I used blueberries, raspberries and strawberries

      • 1 tbsp chia seeds

      • 1 tbsp flax seeds

      • 1/4 cup fresh moringa leaves

      • 1 cup Greek yogurt

      • 1 1/2 cups milk

      • 2-3 majdool dates, chopped

      • 1 tsp vanilla

      • 1 tbsp agave syrup or honey

      • 1 cup ice cubes



      METHOD


      1. In a blender, add all the ingredients and blend until smooth.

      2. To serve pour in glasses and garnish with moringa leaves, berries and chia seeds.



      COOK'S NOTES:


      • You can also add bananas to the smoothie which will keep you full for a long time.

      • I used fresh berries but you can certainly use frozen berries when they are not in season.



      AVOCADO, COTTAGE CHEESE AND CHERRY TOMATO TOAST


        Waking up to a healthy breakfast is all you need to start your day to boost that energy for the whole day. Wholemeal brown bread layered with cottage cheese and topped with sliced avocado, grilled cherry tomatoes and arugula. This is one of my favorite breakfasts which I eat like 2 to 3 times a week.


        If you love your eggs in breakfast like I do, top it with poached eggs or sunny side up. I made this a vegetarian version, and for those who are vegan, skip the cottage cheese and layer it with hummus or just some mashed avocado...top it with sautéed garlic mushrooms or grilled asparagus...there’s loads of toppings you can use to make it more delicious and interesting to have a variety in your everyday breakfast toast.

        SERVES: 2

        PREP TIME: 10 minutes

        COOKING TIME: 5 minutes



        INGREDIENTS

        • 1 large hass avocado, ripe but firm

        • 8 tbsp low fat cottage cheese

        • 10-12 cherry tomatoes

        • 1 tbsp extra virgin olive oil

        • 1/2 cup baby arugula leaves, loosely packed, washed and dried

        • 4 wholemeal bread slices

        • Salt and pepper for seasoning



        METHOD

        1. In a small pan, warm extra virgin olive oil, drop cherry tomatoes, and grill for 5 minutes on a low heat until soft and slightly pulpy. Season them with salt and pepper.

        2. Lightly brush the bread slices with olive oil and toast them in a griddle pan on both sides. Spread 2 tbsp cottage cheese on top of each toast and season a little with salt and pepper.

        3. Cut the avocado in half, deseed and remove flesh from the skin with the help of a large table spoon. Be careful not to bruise the flesh. Slice it thinly with a sharp knife.

        4. Place a quarter of an avocado on each of the cottage cheese toasts, and top it with few cherry tomatoes and arugula leaves.

        5. If need be, season the avocado with a dash of salt and pepper.



        COOK'S NOTES:

        • Sprinkle a dash of lime or lemon zest on the cottage cheese will totally accentuate the flavours of the toast.

        • You can also serve with poached or sunny side egg on top.



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