dry spouted quinoa 1 cup gluten-free rolled oats 1/3 cup fresh ground oat flour 1/2 cup ground flax seed meal 1/2 cup almond meal 3/4 cup hemp seed 1 1/2 cup room temperature filtered water 1 cup organic unsweetened peanut butter 1 tsp liquid vanilla stevia, or stevia (optional) pinch of sea salt shredded coconut for topping
fresh, hulled and sliced strawberries 2 tsp organic sugar, or maple syrup or stevia 2 Tbs. + more if needed organic chia seeds
for 10 minutes. Remove your pan from the oven and spoon a tsp. worth of jam onto the center of each cookie. Bake again for another 10 minutes at 400. Remove cookies once more and top each one with a pinch of coconut flakes. Broil your cookies, watching carefully not to burn the topping for about 3 minutes or less to brown the coconut. Or skip this step if you don't want the coconut toasted. Allow cookies to cool before storing. For a 'Raw' cookie, simply assemble each one with batter, jam and coconut, then freeze until you're ready to serve. They will thaw in about 15 minutes for eating. Store 'Raw' cookies in the freezer or fridge for up to 2 weeks.
large cookies. Note: I didn't use any sugars in the cookie base. They are mildly sweetened by the jam. I added a stevia option in the ingredients for a sweeter version but I would keep them without any. For more information on sprouting quinoa or any other plants, I would refer you to www.sproutpeople.com for step by step instructions. If you would rather skip the sprouting, simply cook your quinoa and allow it to chill. Then take it to room temperature prior to mixing your cookie batter.
When the cookies have fully cooled and you are ready to assemble the sandwiches, match up pairs of cookies that are very similar in size, scoop a generous scoop of strawberry ice cream on one cookie, top with another cookie and enjoy immediately