Quinoa 365 (27 page)
Ginger Molasses Cookies
A modern twist on grandma's favorite cookie. For a chewy, soft cookie, make as directed. If you enjoy a crisper cookie, bake for an additional two to four minutes.
Makes 3 dozen.
½ cup (125 mL) butter
1 cup (250 mL) packed brown sugar
1 large egg
¼ cup (60 mL) fancy molasses
2 cups (500 mL) quinoa flour (or 1 cup/250 mL quinoa flour and 1 cup/250 mL all-purpose flour)
2 tsp (10 mL) baking soda
½ tsp (2 mL) salt
1 tsp (5 mL) ground ginger
2 tsp (10 mL) ground cinnamon
½ tsp (2 mL) ground cloves
¼ cup (60 mL) white sugar
Preheat the oven to 350°F (180°C). Cream the butter and brown sugar in a large bowl. Beat in the egg and molasses. Set aside.
Mix the flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl and blend well. Add the butter mixture to the flour mixture and mix until a smooth dough forms.
Roll the dough into 1½-inch (4 cm) balls. Place the white sugar in a shallow bowl and roll each ball to coat. Place 2 inches (5 cm) apart on a baking sheet and bake on the center oven rack for 8 to 10 minutes. The cookies should be puffy and slightly browned on the bottom when you remove them from the pan. Let them cool for 1 minute to set before removing them to cool completely on a rack.
Store for 1 week in a sealed container in the refrigerator or 4 weeks in the freezer.
Peanut Butter Cookies
The flavor of peanut butter perfectly complements quinoa flour. These buttery, crisp cookies are great with a tall glass of cold milk.
Makes 2 dozen.
2 cups (500 mL) quinoa flour (or 1 cup/250 mL quinoa flour and 1 cup/250 mL all-purpose flour)
2 tsp (10 mL) baking soda
¼ tsp (1 mL) salt
1 cup (250 mL) butter
¾ cup (185 mL) white sugar
¾ cup (185 mL) packed brown sugar
2 large eggs
1½ cups (375 mL) peanut butter
Preheat the oven to 375°F (190°C).
Combine the flour, baking soda and salt in a medium bowl and set aside.
Cream the butter with both sugars until smooth. Beat in the eggs and add the peanut butter, mixing well. Gradually add the flour mixture and blend well. Chill the dough in the refrigerator for 20 minutes.
Roll the dough into 1-inch (2.5 cm) balls and place 2 inches (5 cm) apart on an ungreased baking sheet. Flatten the balls with a fork in a crisscross design.
Place on the center oven rack and bake for 8 to 10 minutes, until the cookies brown slightly on the edges and puff up.
Remove the cookies from the oven and cool for 1 minute on the pan before transferring to a rack to cool. Store in a sealed container in the refrigerator for up to 1 week.
Toffee Mocha Squares
These small melt-in-your-mouth bites of chocolate, buttery toffee and rich mocha are perfect paired with a cup of coffee.
Makes 16.
1/3 cup (80 mL) chopped pecans
1/3 cup (80 mL) butter, softened
½ cup (125 mL) packed brown sugar
1 large egg
2 tsp (10 mL) strong coffee or 1 tsp (5 mL) coffee liqueur
1 cup (250 mL) quinoa flour
1 cup (250 mL) toffee bits
¼ tsp (1 mL) baking soda
Pinch salt
1 cup (250 mL) semisweet chocolate chips
Preheat the oven to 350°F (180°C). Spread the pecans evenly on a baking sheet and bake on the center oven rack for 5 to 7 minutes, until they are fragrant and lightly toasted. Remove from the oven and set aside.
Grease a 9-inch (23 cm) square baking pan and line the bottom with parchment paper.
Cream the butter and sugar in a medium bowl until smooth. Mix in the egg and coffee. Add the quinoa flour, toffee bits, baking soda and salt. Mix thoroughly and press into the baking dish. Bake on the center oven rack for 15 minutes or until lightly golden.
Remove from the oven and sprinkle evenly with the chocolate chips. Return to the oven for 1 more minute. Using a butter knife, spread the melted chocolate chips evenly across the baked dough. Sprinkle immediately with the toasted pecans. Cool completely before cutting into 16 squares. Store leftovers in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Chocolate Cheesecake Brownies
Indulgence with a touch of wholesomeness. These brownies will keep for up to one week in a sealed container in the refrigerator or will freeze for up to eight weeks.
Makes 16.
Brownie base
1½ cups (375 mL) semisweet chocolate chips
½ cup (125 mL) butter
1/3 cup (80 mL) sugar
2 large eggs
½ tsp (2 mL) pure vanilla extract
½ cup (125 mL) quinoa flour
Cheesecake topping
One 8 oz (250 g) package light cream cheese, softened
½ tsp (2 mL) pure vanilla extract
¼ cup (60 mL) sugar
1 large egg
1 Tbsp (15 mL) milk
2 Tbsp (30 mL) quinoa flour
¼ cup (60 mL) semisweet chocolate chips
Preheat the oven to 325°F (160°C). Spray or grease a 9-inch (23 cm) square baking pan and line with parchment paper.
In a small saucepan over low heat, melt the chocolate chips and butter together. Stir the mixture until smooth and remove from the heat. Set aside to cool.
In a medium bowl, beat the sugar, eggs and vanilla with an electric mixer. Add the melted chocolate and mix well. Add the flour and mix until thoroughly blended. Spread evenly in the bottom of the baking pan.
In a medium bowl, beat the cream cheese, vanilla, sugar and egg together with an electric mixer. Blend in the milk and flour. Divide the cheesecake mixture in half and set half aside. Spread the other half evenly over the brownie base in the pan.
In a small saucepan over medium-low heat, melt the chocolate chips. When the chocolate is smooth, remove from the heat and cool slightly. Add to the reserved cheesecake mixture and blend well. Drizzle this mixture over the plain cheesecake mixture in the pan. Swirl the surface of the cheesecake with a knife until the desired pattern is achieved.
Bake on the center oven rack for 30 to 35 minutes, until the middle of the cheesecake springs back when gently pressed. Cool and chill before cutting into 16 squares. Serve chilled.
Chocolate Truffle Brownies
For brownie connoisseurs, this is a classic brownie with an unusual trufflelike texture that is a perfect balance between a fudgy brownie and a cakey brownie. Store brownies for up to one week in a sealed container in the refrigerator.
Makes 16.
4 oz (115 g) unsweetened chocolate (4 squares)
¾ cup (185 mL) butter
1½ cups (375 mL) sugar
3 large eggs
2 tsp (10 mL) pure vanilla extract
1¼ cups (310 mL) quinoa flour
¼ cup (60 mL) milk
1 cup (250 mL) chopped pecans or walnuts
Preheat the oven to 350°F (180°C). Lightly spray or grease a 9-inch (23 cm) square baking pan and lightly sprinkle with flour or line with parchment paper.
In a small saucepan, melt the chocolate and the butter together over low heat. Add the sugar, stirring constantly. When the mixture is thoroughly blended, pour into a large bowl. Add the eggs and vanilla to the chocolate mixture and blend well. Stir in the flour and milk. Mix in the nuts. Pour evenly into the baking pan.
Bake on the center oven rack for 20 to 22 minutes. To keep these brownies chewy, be careful not to overbake. Cool for 15 minutes in the pan before cutting into 16 squares.
Date Squares
Matrimonial cake made thick and full of dates. This cake is gluten-free when made with oats processed in a gluten-free facility. Store for up to one week in the refrigerator or freeze for up to two months.
Makes 16.
2 cups (500 mL) chopped, pitted dates
¾ cup (185 mL) boiling water
1 tsp (5 mL) fresh lemon juice
2¼ cups (560 mL) quinoa flour
2¼ cups (560 mL) large-flake rolled oats
¾ cup (185 mL) packed brown sugar
Pinch salt
1½ cups (375 mL) butter, softened
Preheat the oven to 375°F (190°C). Grease a 9-inch (23 cm) square baking pan or spray with cooking oil.
In a small saucepan over medium heat, combine the dates and boiling water. Stir until the water has been absorbed and the dates are smooth. Remove from the heat and stir in the lemon juice. Set aside.
Combine the flour, oats, sugar, salt and butter to make a crumbly mixture. Divide into 2 portions and press one-half firmly into the pan to make a base. Spread the date mixture evenly on top. Add the remaining crumb mixture to the top, lightly pressing it down with your hands. Bake on the center oven rack for 25 minutes. Remove from the oven and allow to completely cool in the pan. Chill, cut into 16 squares and serve.
