Biscoitos de Quinoa para o Café da Manhã (7g de Proteína)

Estes Biscoitos de Quinoa para o Café da Manhã are easy, healthy breakfast cookies naturally packed with 7 grams of protein with no protein powder needed.

Índice

+ Ver mais- Ver menos

I’ve included the whole recipe just below, but don’t miss my baking tips, step-by-step pictures, and ingredient selection tips.

Biscoitos de Quinoa para o Café da Manhã

Estes Biscoitos de Quinoa para o Café da Manhã are easy, healthy breakfast cookies naturally packed with 7 grams of protein with no protein powder needed.

5 da 6 votos

Impressão Revisão Economize Salvo!

Partilhar no Facebook pino Salvar no e-mail

Tempo de preparação: 10 minutos minutos

Hora de cozinhar: 15 minutos minutos

Legal: 20 minutos minutos

Tempo total: 45 minutos minutos

Curso: Café da manhã

Cozinha: americano

Dose: 10 bolinhos

Calorias: 272 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

1x2x3x

Ingredientes

Sistema americano - métrico

• ▢ ½ xícara Manteiga de amendoim (sem sal) - (nota 1)
• ▢ ½ xícara Banana amassada - 1 large ripe banana (note 2)
• ▢ ¼ xícara Maple Syrup - (nota 3)
• ▢ 3 colheres de sopa Óleo de côco - (nota 4)
• ▢ 1 colher de chá de extrato de baunilha
• ▢ 1 xícara Quinoa cozida
• ▢ 1 ¼ xícara Farinha de Aveia Caseira - (nota 5)
• ▢ 1 colher de chá Fermento em pó

Adds-in – optional

• ▢ 2 colher de sopa Sementes De Girassol
• ▢ ⅓ xícara Gotas de chocolate amargo sem lactose

Instruções

• Pré-aqueça o forno a 180 °C (350 °F). Forre uma assadeira grande com papel manteiga. Unte levemente o papel com óleo de cozinha em spray. Reserve.
• In a mixing bowl, add banana, mash and measure exactly 1/2 cup of mashed bananas. Remove the excess and freeze it for later to use in a smoothie.
• Add in peanut butter, maple syrup, melted coconut oil, and vanilla extract. Stir with a rubber spatula to incorporate.
• Fold in cooked quinoa, oat flour, baking powder, seeds, and chocolate chips.
• Combine until it forms a sticky cookie dough. Stir for a good 2 minutes to give the fiber in oat flour time to absorb the liquid in the dough. If too wet after that time, stir in an extra 1-2 tablespoons of oat flour.
• Using a lightly oiled cookie dough scoop, scoop some batter and release it on the prepared baking sheet. Repeat until no more batter left. I made 10 large cookies about 2 1/2 tablespoons batter each.
• Press down the top of each cookie with lightly oiled hand palm.
• Bake the cookies at 350 °F (180 °C) for 19-22 minutes or until the sides are nicely golden brown.
• Let them cool down for 10 minutes on the cookie sheet at room temperature, then transfer them onto a cooling rack.

Notas

notas 1: You can swap peanut butter for almond butter, cashew butter, or sunflower seed butter if you have a nut allergy.

notas 2: You can swap for 1/2 cup unsweetened applesauce.

notas 3: Any liquid sweetener works like agave syrup or coconut nectar

notas 4: Melted plant-based butter works as well or melted butter if you use dairy in your kitchen. Other light-flavor oils like olive oil works, but the cookies are a bit more fragile with it.

notas 5: You can’t swap for almond flour or all-purpose flour. To make oat flour, blend rolled oats in a blender for 30-45 seconds, until fine like a flour. Make sure you use gluten-free oats if needed.

notas 6: Any seeds works like sesame seeds, pumpkin seeds, or chopped nuts like walnuts or almonds.

notas 7: Or dried cranberries or dried raisins.

Armazenamento: Store the cookies in the fridge in a sealed box for up to 4 days. Freeze the cookies in Ziploc bags for up to 1 month, thaw the day before at room temperature.

Modo forno: Eu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15°C (25°F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

Equipamentos

Copos e colheres de medição

Mixing Bowl

Assadeira

Partilhar no Facebook Pin da Receita

Nutrição

Servindo: 1biscoito | Calorias: 272kcal | Carboidratos: 28.6g | Proteína: 6.9g | Gordura: 15.4g | Gordura saturada: 6.9g | Gordura poliinsaturada: 2.8g | Gordura monoinsaturada: 4.5g | Sódio: 109.4mg | Potássio: 270.2mg | Fibra: 2.8g | Açúcar: 10g | Vitamina A: 9.7IU | Vitamina B12: 0.02µg | Vitamina C: 1mg | Cálcio: 70.4mg | Ferro: 1.4mg | Magnésio: 68.8mg | Fósforo: 171.7mg | Zinco: 1.4mg

Ingredientes e Substituições

You only need a few wholesome ingredients for these cookies. Here’s how to pick them.

• Manteiga de amendoim – This adds fat, protein, and flavor. Alternatives include other nut or seed butters like almond butter, cashew butter, or sunflower seed butter if you have nut allergies.
• Banana amassada – It provides sweetness, moisture, and binding. You can also use unsweetened applesauce for a different flavor profile.
• Maple Syrup – This is a liquid sweetener that adds sweetness and moisture. Agave syrup or coconut nectar are good alternatives.
• Óleo de côco – It adds moisture and fat, contributing to the cookie’s texture. Melted plant-based butter or other light-flavored oils like olive oil also work.
• de extrato de baunilha – This enhances the overall flavor.
• Quinoa cozida – This adds protein and texture. Ensure it’s cooled to prevent excess moisture in the dough.
• Farinha de aveia – This forms the base of the cookie, providing fiber and structure. You must use oat flour for this recipe, blending rolled oats into flour is a simple process. You can use gluten-free certified oats.
• Fermento em pó – This helps the cookies rise slightly.
• Sementes De Girassol – This adds texture and nutrients. Sesame seeds, pumpkin seeds, or chopped nuts like walnuts or almonds are good alternatives.
• Gotas de chocolate amargo sem lactose – These add sweetness and flavor. Dried cranberries or raisins can also be used.

How to Make Quinoa Breakfast Cookies

This recipe is super easy to whip up in just a few minutes. Here’s how to prepare it.

Pour all the liquid ingredients in a small mixing bowl and combine them.

Pour the dry ingredients on the top and stir to combine.

Line a baking sheet with parchment paper and form cookie dough balls.

Achate os biscoitos e leve-os ao forno a 180 °C (350 °F) por 19 a 22 minutos.

Dicas de confeitaria da Carine

Let me share a few more tips to make these cookies super easy for you, even if you’re a beginner.

• Cooled Quinoa Essential – Use fully cooled quinoa to avoid a wet, unmanageable dough.
• Oat Flour Hydration – Give the oat flour 2 minutes to absorb the liquid for the right dough consistency.
• Even Cookie Size – Use a cookie scoop for uniform size and even baking.
• Gentle Pressing – Lightly oil your palm to press the cookies down without sticking.
• Golden Brown Indicator – Bake until the edges and middle turn golden brown for a crispier cookie.
• Variedade de sabor – Change the add-ins for different flavors, chopped nuts or dried fruits are great options.
• Tempo de resfriamento – Allow cookies to cool on the baking sheet for 10 minutes before moving to a rack.
• Solução de Armazenamento – Store in the fridge for up to 4 days, or freeze for longer storage.
• Thawing Tip – Thaw frozen cookies at room temperature the day before you want to eat them.

Mais receitas de biscoitos saudáveis

Biscoitos de Aveia Saudáveis

Healthy Banana Cookies

Biscoitos de café da manhã saudáveis

Biscoitos de Maçã Saudáveis