Pumpkin quinoa breakfast cookies & pumpkin soup recipe - New York News

Pumpkin quinoa breakfast cookies & pumpkin soup recipe

Posted: Updated:
(WJBK) -

Get this recipe courtesy of dietitian Julie Feldman. You can learn more about her recipes here.
 
Ingredients:

1 1/2 cup water
3/4 cup raw quinoa
1 cup all-purpose flour
1/2 cup coconut sugar (or you can sub granulated)
1/4 cup ground flax seed
1 tablespoon pumpkin spice mix
1/8 teaspoon sea salt
1/2 cup pureed pumpkin
2 tablespoons oil
1 teaspoon pure vanilla extract
1 egg white (2 tablespoons + 1 teaspoon)
2 tablespoons maple syrup
(Optional) 1/2 cup fat-free whipped topping

Directions:
Add quinoa to a fine mesh strainer and rinse well before using in this recipe. Add water and quinoa to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes. Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
Add flour, sugar, ground flax, pumpkin spice mix and salt to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
Add pumpkin, oil, vanilla, egg white and maple syrup to a small bowl and stir well. Pour the wet mixture in with the dry mixture and stir to combine. One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you'd like them to come out. I flattened them slightly between my palms. Bake in the preheated oven for 25-30 minutes, until cooked through and golden. Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer your cookies will become. Leave them be and they will transform! When ready to serve, top each with a teaspoon of whipped cream if desired. Cookies can be stored in the fridge for up to 2 weeks.

 
Recipe notes:
To make these quinoa cookies gluten-free, use gluten-free all-purpose flour like this.
Coconut sugar could likely be replaced with any other type of sugar that you have on hand.
Grape seed oil works well for this recipe, but any oil will do the trick!
To make these quinoa cookies dairy-free, you could use coconut cream for the topping instead of whipped cream.

LOW FAT CREAM OF PUMPKIN SOUP

Cook Time: 25 minutes
Total Time: 25 minutes

Ingredients:

1 tbsp olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 tbsp curry powder
1 tsp cumin
3 cups fat-free, low sodium chicken or vegetable broth
1 15-ounce can pumpkin
1 12-ounce can evaporated fat-free milk
Freshly ground Black pepper to taste

Preparation:
Heat oil in a large saucepan over a medium heat. Add onion and garlic and cook until softened. Stir in curry powder and cumin and cook for 1 minute. Add chicken broth and pumpkin. Reduce heat to low and simmer for 20 minutes. Add evaporated fat-free milk and cook for 2 minutes.
Transfer soup to a blender and blend until smooth.
Serves 6.
 

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