What I love the most about this recipe is that is has quinoa as the staple. A grain that pleases my belly and doesn't leave an uncomfortable bloated feeling. Full of protein the addition of coconut gives it a nice tropical taste. Quinoa is usually reserved for savoury dishes, which why this one is so special.
This is how you make it
Ingredients
+ 6 tablespoons egg whites (from about 3 large eggs)
+ 1/3 cup honey (I used apple juice concentrate but agave or maple would work too)
+ 1 1/2 cups unsweetened shredded coconut
+ 1 cup cooked quinoa (I used a combination of white and red quinoa)
How it is done
+ Combine the egg whites and honey in a heatproof bowl.
+ Begin by tempering the eggs, which will create a nice crispy cookie exterior. Place the bowl over a pot with boiling water inside and whisk the eggs and honey together until creamy and warm. Test with your finger - if they’re warm to the touch, they’re tempered.
+ When the egg and honey mixture is warm to the touch, take the bowl off the heat and mix in coconut, quinoa (and I added in some cinnamon as well)
+ Chill in the fridge for at least two hours.
+ Preheat the oven to 180 degrees and line a baking sheet with a non-stick baking mat or double parchment paper (the bottoms are sensitive and will burn easily).
+ Using an ice cream scoop or two spoons, scoop the coconut quinoa dough onto the baking sheet.
+ You will probably need to form the cookies into little round half domes with your fingers, pressing them together tightly so they are sure to stick together while baking. This was was not so good at!
+ Bake in the center of a warm oven for 15 minutes until the cookies are nice and golden brown.
+ Let them cool for at least 10 minutes or until completely cooled. Enjoy!
.jpg)
{ 0 komentar... Views All / Send Comment! }
Posting Komentar