These cute little treats were extremely easy to make, and on a hot day, it was nice not to have to use the oven to make something sweet!
You could use natural peanut butter (preferred), but I was trying to use up some old school Kraft PB I had in the cupboard, so this batch just isn’t as natural as I’d prefer. Always try to use local honey too, as it comes with its own benefits.
I didn’t puff my own quinoa (although you can find instructions online how to do so); I bought a 180g bag for $5.99 (not cheap stuff)! It’s not like the good old puffed wheat that doesn’t hurt the wallet.
I made a double batch because they’ll store well in the fridge/freezer for a while.
Not much more to say about these puppies except enjoy!
Peanut Butter Quinoa Bites
Prep time: 10 mins
Cool time: 1 hour in fridge
Ingredients
1.5 cups puffed quinoa
1/2 cup natural peanut butter (crunchy or smooth – up to you!)
1/8 cup honey
1 tsp vanilla
2 Tbsp coconut oil
pinch of salt
Instructions
Combine peanut butter, honey, coconut oil, vanilla and salt in a medium pot. Heat over med/low heat for about 5 minutes stirring constantly until well blended. Use a whisk to get the mixture nice and smooth.
Take the peanut butter mixture off the heat and add the quinoa. Lightly stir until it is well blended, without squishing the puffed quinoa.
Using a spoon or an appropriately sized scoop, scoop it onto a cookie sheet into well formed drop cookies. You can also choose to roll them into balls. Try to form them so the little quinoa bits won’t fall off (I packed mine a bit just before putting them into the fridge). Remember – you can place them close together on the cookie sheet – there’s no need to leave space between them like when baking cookies.
Place the cookie sheet in the fridge until they are set (about an hour). If you’re in a hurry you can put them in the freezer for much less time. Once they’re set you can put them in a container and store them in the fridge. If you make a double batch you can even store some in the freezer for the future.
Comments