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Monday, January 7, 2013

Leap of Faith


There is a point in everyone’s life where some level of leap is necessary, from walking, our first, small and probably most significant leap, to mulling the decision to move back across the country, for a second time.  This is the place where I currently find myself (more on that later…).   This may or may not be coincidence, coinciding with the New Year.  I like to have faith that God had His hand in some of it.  Consequently, one of my New Year's Resolutions that I have blindly chosen was not to be a fit, healthy superwoman-been there done that…it was to leap into an unknown world of culinary wilderness.  For the next 52 weeks I will cook (or eat) a new dish or cuisine per week and share the experience.  It may be just words and a recipe, words (if the food was that bad…), or just recipe (if there are no words to describe).  I have always enjoyed being in the kitchen, but this leap is about finding foods that I wouldn’t otherwise eat.  As with any leap of faith, we must trust our past and believe in our abilities use the skills we possess to enhance our future.  Though the thought of it is daunting to commit to this leap, the opportunity to become better as a result is even more exciting.  ENJOY!


The anti-climatic recipe this week is Peanut Butter Chocolate Chip Quinoa Cookies…here we go!!!

 

Peanut Butter Chocolate Chip Quinoa Cookies

2 cups cooked quinoa
1/2 cup peanut butter (chunky or smooth)
3 tablespoons pure maple syrup
1/4 teaspoon sea salt
3/4 cup rolled oats
1/2 cup unsweetened, shredded coconut 
         (Can be left out)
1/2 cup chocolate chips

Directions
1.     Preheat oven to 350 degrees.

2. Combine quinoa (Cooking Quinoa), peanut butter, maple syrup, salt, and oats in a large mixing bowl. Using an electric mixer on low/medium speed, combine ingredients well.
Tip: Allow the quinoa to cool before mixing it in. (I buried the chocolate chips in heated Quinoa to make them melted and soft.)

2.     Stir in coconut and chocolate chips.

3.     Scoop and mold dough into round, tablespoon-sized cookies.


4.     Place cookies on parchment-paper-lined baking sheets and bake for approximately 20 minutes, until bottoms are nicely browned.

5.     Allow to cool completely before storing.


**After tasting these they were surprisingly amazing.  Though I would probably add a ½ tsp of vanilla extract to give it a more rich flavor.  Also instead of a ¾ Cup Oats I would only put in ½ Cup with a tad (getting scientific here…) more coconut.  These have not been tested…just my observations. 

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