1/2cup Better Body Foods Agave Nectar
2tsp Better Body Foods Organic Pure Vanilla Extract
2tbsp Better Body Foods Coconut Oil
3/4cup uncooked Better Body Foods tri-color Quinoa (cook with 1.5 cups of water)
1cup of gluten free all purpose baking mix
1/2cup of ground flax seed
<Optional: 1oz chopped walnuts & additional banana for the tops of the cookies>
Better Body Foods products can be purchased here: http://www.betterbodyfoods.com/ or on Amazon.com
*THIS CAN ALSO BE MADE AS A BREAD – SEE PICTURE BELOW. I BAKED THIS SAME DOUGH IN MINI LOAF PANS AT 350 DEGREES FOR 30 MIUNTES*
Combine quinoa & water in a small saucepan. Cover pot and bring to a boil. Reduce heat and simmer for about 15 minutes. Remove lid, fluff with a fork and set aside.
Once the quinoa has mostly cooled, measure out 1.5 cups and add it into a large mixing bowl with the flour, flax seed & cinnamon.
In a small bowl mash the banana with a fork until it becomes like a paste. Add in the oil, eggs, vanilla & agave and stir until well combined.
Pour the wet mixture into the dry mixture until well combined and then fold in the walnuts if you choose. The dough will be slightly wet so allow it to rest in the refrigerator for about 30-60 minutes and it will firm up.
Pre heat oven to 350 degrees. Place heaping tablespoons of dough onto a parchment lined baking sheet. Form into desired shape as they will not change shape/size while cooking. Top with some additional banana if you choose, and bake in the oven for about 22 minutes. Allow to cool slightly before removing to a cooling rack as they will be very soft until they have cooled.