Polka Dot Balls
This recipe by another good friend and colleague, Shawn Borup of Show Me Healthy Living, includes ingredients that are superfoods -- quinoa, flax, and oats. This different take on chocolate chip cookies deserves a recommendation, as it is high in fiber and protein and can truly satisfy your sweet tooth.
Ingredients
- 2 cups cooked organic quinoa(soaked overnight, drain and rinse)**
- 1⁄2 cup organic peanut, almond, or sunflower butter
- 1⁄4 cup local raw honey
- 1 cup organic regular rolled oats
- 1⁄4 cup golden flax meal
- 1⁄4 cup carob chips, Equal Exchange or Enjoy Lifechocolate chips
Instructions
- Put quinoa in the pan and cover with 13⁄4 cups filtered water.
- Bring to a boil. Reduce heat to low and cover.
- Cook for 10 minutes or until water is absorbed.
- Remove from heat and let cool.
- Combine cooked quinoa, peanut butter, and honey in a large bowl and mix.
- Pulse oats in a blender to make them a bit finer.
- Stir in oats, flax meal, and chocolate or carob chips.
- Put the dough in the refrigerator for 30 minutes.
- Grease baking sheet with organic coconut oil.
- Use a large melon baller and put Tbsp. balls on the baking sheet.
- Bake at 325◦F for 18 minutes
- Makes 20-24 balls.
Notes
Note: To soak and sprout quinoa, put 1⁄2 cup of quinoa in a bowl and cover with 1 cup of filtered water. Let soak 8-12 hours. Drain and rinse. Spread into a colander over a bowl and cover with a light towel. Rinse twice a day and let sprout for about 24 hours or until little tails are the same size as the seed.