Ingredients
- 1 cup red quinoa (regular works as well)
- 1/2 banana
- 4 pitted dates
- 1/4 cup goji berries
- 1/4 cup shredded coconut
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup Brazil nuts or walnuts
- 1 tablespoon extra virgin coconut oil
- 2 tablespoons almond butter
- Cinnamon and cardamon, to taste
- 1 teaspoon Himalayan or sea salt
Make it step by step
- Rise 1 dry cup of quinoa in water.
- Add 1.5 cups of water to quinoa in a medium pot.
- Bring quinoa to a boil, and then simmer for about 12 minutes.
- Preheat your oven to 350 degrees.
- Transfer the quinoa to a large mixing bowl.
- Add coconut oil and mix it into the quinoa.
- Add chopped banana, almond butter, and then dates and gojis, and mix. Mush up the banana.
- Add sunflower seeds, pumpkin seeds, nuts, and shredded coconut, and mix thoroughly.
- Sprinkle cinnamon, cardamom, and salt into the dough and mix everything together.
- Grease a baking sheet with coconut oil.
- Use a large spoon to pick up a heaping tablespoon of the dough and form it into a ball with your hands.
- Place the ball onto the greased cookie sheet and press the middle of the ball down gently to form a circle a bit more than 1/2 an inch thick.
- Repeat until all of the dough has been made into circles on the baking sheet.
- Bake for 50 minutes at 350 degrees.
- Turn off the oven and allow the cookies to cool for 15 minutes on the baking sheet. Then transfer the cookies into a sealed airtight container.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Shoshanna Levy, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.