I am completely in love with Quinoa at the moment. I have been using it for a while as a substitute for rice or in soups and casseroles, but have just discovered how versatile it can be in all sorts of baking.
There is a lot of Quinoa experimentation happening in my kitchen at the moment so stay tuned for more Quinoa recipes
1 cup cooked quinoa
2 small apples or 1 large apple, peeled
1 carrot, peeled
1 egg white
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 tablespoon cinnamon (or to taste - I could go a little more)
1 - 2 tablespoons of chia seeds (depending on how wet the mix is)
Desiccated coconut for rolling
Cook quinoa as per packet directions, drain and set aside.
Either chop carrot and apple and place in a food processor on high until finely chopped or grate by hand. Whisk together egg white, vanilla, sugar and cinnamon. Add carrot, apple, quinoa and 1 tablespoon of chia seeds (if the mix is very wet add extra chia seeds).
Scoop about half a tablespoon of the mixture and gently press together and roll into a ball. Coat the ball in coconut and set onto a greased oven tray. Repeat until all the mixture has been rolled.
Bake in a pre-heated oven at 200 degrees for 12 - 15mins, until set and coconut slightly golden. Allow to cool for about 5mins before removing from the tray (or they fall apart).
They are delicious warm and my kids loved them chilled too. If chilling store in an airtight container for about 2 days.