Quinoa Ginger Snaps

>> Wednesday, November 10, 2010


The Matcha-Sunflower Seedsters were actually my second experiment of the day on Sunday. First came the Quinoa Ginger Snaps. Spicy. Warm. The slightest bit crisp. They have a hearty dose of coriander in them, too.

Makes this cookie a unique and healthy holiday treat -- and the recipe is super easy!


What's the secret? Well, it's basically the same stuff that I use to make the Matcha cookies . . . but with different spices. If you compare the two side-by-side . . . you start to see how easy it is to manipulate recipes. I try to make different flavor combinations whenever I bake. Not only because we like to have fresh content on the blog, but also because it's just plain fun.

Of all my experiments, though, I'm particularly happy with how these turned out.


You may be wondering about the quinoa. Why include it? Uh. I don't really know. I just got the urge. We have baked quinoa into bread before, and I love its nutrition profile, so I figured: Why not?


QUINOA GINGER SNAPS

What you'll need . . .
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon coarse Kosher salt
  • 2 1/2 tablespoons ground ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cloves
  • 1/2 cup canola oil
  • 1/4 cup blackstrap molasses
  • 1/4 cup almond milk (or substitute)
  • 1 cup dark brown sugar
  • 1/2 to 1 cup red and/or white quinoa (not cooked, just rinsed)


Method . . .
  1. Preheat your oven to 350 degrees F. Line a pan with parchment paper. Set aside.
  2. In a large bowl, whisk together the flours, baking soda, salt, ginger, coriander, and cloves.
  3. In a smaller bowl, whisk together the oil, molasses, almond milk, and sugar.
  4. Pour the wet ingredients into the dry and mix until incorporated. Stir in the quinoa (again -- use it dry, not cooked -- and rinse before adding it in!).
  5. Spoon tablespoon- sized amounts of dough onto the cookie sheet and flatten slightly with the palm of your hand. (They will expand somewhat during baking, so keep about 1-1/2 inches between cookies.)
  6. Bake for 10 minutes or until the cookies are lightly browned.
  7. Let cool on the sheet for 5 minutes. Then remove and finish cooling on a wire rack. Store for a week in an air-tight container (we like ours in the fridge!).
This recipe makes 24-ish cookies (if you abide by the 1 tablespoon of dough per cookie instructions). I made a half batch at first, but these will disappear faster than you'd think. Plus, you'll want to send 'em to your friends.


Photography trick-o-the-day: Buy a few cheap-o swatches of fabric at the store (I got this one at WalMart for $1.99). Then, use them as backdrops/settings of your photos. If you use a light colored weave -- it can help with bouncing light. Overall, though, it adds interest to your shot.

And stay tuned for our light box tutorial later today. I took the following photo in the dark. So, though I don't like using the light box as much as I love snapping pics in natural light, I'll take it over the alternative!


On an unrelated note: I PAID OFF MY CAR TODAY! Five. Long. Years. I just slipped the bill in the mail, so its on its way. She's all mine. One major financial burden down. Student loans and a mortgage to go . . .

What's something GOOD that's happened to you lately? Between the blogiversary, 3,000 awesome subscribers, and paying off my car -- I am trying to focus on the positives in my life versus the bad stuff. Like my knee. Ugh. Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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