This will be brief because I’m using my phone, due to technological difficulties, but I am also a Four Agreements fan: be impeccable.
So last month one of my fabulous grannies gave me some quinoa flour. What is a gluten-free baking girl supposed to do? CREATE of course. Originally I used it to make a Blueberry Basil Goat Cheese Tart (check it out on the blog….no seriously as soon as you read this, it is one of the best things I’ve made). Then one Friday I’m baking for my market, feeling good, dancing and singing about (which I recently just got called out for by my former hall neighbor….oops), I look at the kale in my fridge….lightening fast thoughts connecting the dots: Kale Quinoa Breakfast Cookies. Things were flying into my food processor before I could process.
And here you have the result! Heat them up. Enjoy with some bullet proof coffee and eggs maybe. Just enjoy!!
Kale and Quinoa Breakfast Cookies
1/2 cup kale
1 1/2 cup quinoa flour
3/4 cup honey
1 local pasture-raised egg
1/4 cup melted coconut oil
2 tbsp sunflower seeds
1/4 cup dried cherries
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp vanilla
1/2 cup unsweetened coconut
Make it Happen: I processed the kale first. Then add the remining ingredients minus the sunflower seeds and cherries. Remove blade and get in there. Evenly distribute. Roll into balls. Flatten. Bake at 350 for 10 minutes or so. Time variant to how you like your cookies. Are you a crispy or chewy kind of person?
