Raw, Vegan, Gluten-Free (contains nuts) – Dehydrated, but can also be baked!
I created these for a holiday raw food workshop some years back, based on the Quookies from the recipe section of my book Raw Fusion Living. They make a very unique offering to health-conscious friends and family and would certainly by a conversation piece at a holiday gathering.
Quookies = Quinoa + Cookie
Soaked quinoa is the base (soaking softens the “grain” and also releases an anti-nutrients. Ground pecans are the other base ingredients and they are sweetened with either coconut nectar, date syrup or maple syrup. A “gooey” sweetener is needed to get the ingredients to stick together but you can use monk fruit as the sweetener in the icing, which is already viscous.
Although this is a raw food recipe (made in a dehydrator) there’s no reason you couldn’t get a great result either baking the Quookies on parchment paper or a Silpat or similar baking mat in a low temperature oven to mimic a dehydrator. Or — even try baking the base at a higher (350 degrees temperature) and using the coconut butter icing raw. Some “toasting” might even give the pecans more depth of flavor. (I think I will try this next time!)
Ingredients for the Base:
1 cup quinoa (soaked at least 6 hours, rinsed and drained)
1 cup of raw pecans
1/3 cup coconut nectar or 1/4 cup maple syrup plus 1 TB.
1 TB. vanilla (alcohol-free) extract or powder
1 tsp. salt
Juice from beets for red coloring – you can also replace with cacao if you prefer a chocolate-based base, or use both for a “red velvet” version. The beet juice might impart a mild flavor but the end result does not taste at all of beets.
Directions: Place pecans in food processor and briefly pulse to break them down. Add the quinoa and other ingredients and mix well. Taste for sweetness and add more nectar or maple syrup if desired. Add enough beet juice to give the “dough” a deep rich red color. Place parchment paper on dehydrator screen and form 8-12 equal rounds. Dehydrate up to 5 hours at 115 degrees until they can be peeled gently off the parchment and turned over on the plain screens (no parchment paper, this will allow for the quookies to dry better).
Then dehydrate a few more hours until dry and pliable but not brittle. Let them cool to room temperature until you apply icing.
If you decide to bake them, spray a little avocado oil on a parchment-lined baking sheet. Bake at 350 degrees for 12 minutes on each side. Longer if you prefer a crisper texture. Wait until cooled down before you put on the icing.
Sweetener of your choice (Coconut nectar or monk fruit)
Mix several tablespoons of coconut butter with half as much coconut oil and blend in food processor until smooth adding 1 teaspoon peppermint flavoring. Add sweetener if you prefer this icing sweeter but remember that the Quookies will be sweet, too. Ice to the thickness you prefer, with a knife or spatula. Then refrigerate (This will turn into an icing if refrigerated.)