Tuesday, January 8, 2013

Cherry-apricot quinoa breakfast cookies

Cherry-apricot quinoa breakfast cookies
First I gave you muffins and now cookies for Detox January.

See? I told you it wouldn't be that hard!

I find it fairly easy to find healthier, lower-fat entree ideas during Detox January (Eating Well and Cooking Light magazines are my go-to resources) but not as many breakfast recipes. Therefore, I was pleased to stumble upon this breakfast cookie recipe via Kiersten at Oh My Veggies, who adapted it from Bon Appetit.

As I stated in my value proposition for this blog, I try to emphasize both "stealthy and healthy" eating as much as I can (I do fall off the wagon and go bacon-crazy sometimes, but hey, I'm only human). The healthy recipes and ingredients are usually obvious; the stealthy ones, not always. These cookies definitely fall into the stealthy category.

Why? One word: quinoa.

Yes, quinoa cleverly baked into a cookie gives it the unexpected double-punch of slight crunchiness and chewiness, as well as being a great source of whole grains (well, grain seeds, but let's not split hairs; rest assured, it's good for you), with lots of protein. Who knew?

These cookies are most decidedly breakfast rather than snack fare. They are only slightly sweet and loaded with fruit, in addition to the chewy crunchiness (would that make them "chewnchy"?). I chose not to add any nuts but you could certainly add some to give the cookies extra crunch. And a little flax seed would make them even stealthier, don't you think?

Seriously, though, we do eat more than just baked goods as part of our effort. If you'd like other detox recipes ideas, I post many others via Facebook, Twitter and my special Detox January Pinterest board.

How's your Detox January going so far? The Ninj wants to know.

Cherry-Apricot Quinoa Breakfast Cookies (adapted from Bon Appetit)
Note: Feel free to use any combination of dried fruit that you like, as well as add up to 1/2 cup of nuts.

1 1/2 cups whole wheat flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons unsalted butter, softened
1/4 cup sugar
1/4 cup light brown sugar
1/4 cup honey
2 eggs
1 teaspoon vanilla
1 cup cooked quinoa
1 cup old-fashioned oats
1 cup dried fruit (I used 2/3 cherries and 1/3 apricots, chopped)

Preheat oven to 375 degrees.

In a small bowl, whisk together the first four ingredients. In a stand mixer, blend the butter, sugars and honey until fluffy. Add the egg and vanilla; beat for about another 2 minutes. Beat in the flour mixture, a little at a time. Slowly mix in the quinoa, oats and fruit.

Spoon the batter in roughly 2-tablespoon blobs (I just heap a 1 1/2 tablespoon scoop) onto prepared baking sheets; bake for about 15 minutes or until golden. Cool completely on a wire rack.