In the Kitchen
Banana Quinoa Breakfast Cups
Recipe courtesy of Solana Nolfo, founder of
View the RecipeRecipes > Dairy Free, Dessert, Gluten Free, Grain Free, Paleo, Sugar Free, Vegetarian
First of all, yes, you read “sweet potato pie” and “cookies” in one phrase.
Second of all, these scrumptious cookies are gluten-free, totally grain-free and refined sugar-free.
So what the heck do they have that makes them so sweet, healthy, and amazing?
Real mashed sweet potatoes, healthy fat from coconut oil, antioxidants and warming flavors from ginger, nutmeg, and cinnamon, protein from hemp seeds…
We could keep going, but you should probably just bake them and find out for yourself.
Recipe By Solana Nolfo. Follow Solana on Instagram at @solanastar.
(21 votes, average: 3.52 out of 5)25
28 Servings
Ingredients
Directions
- Soak 8 pitted dates in very warm water for at least 10 minutes to soften.
- In food processor or large bowl (if using immersion blender), combine the mashed sweet potato, softened dates, coconut oil and vanilla extract. Blend until smooth. Add egg, flours, salt, baking soda and spices and combine until a soft dough forms (it may be sticky). If using a food processor, scoop dough into a mixing bowl. Fold in chopped walnuts, chopped dates and hemp seeds (optional).
- Place bowl with dough in refrigerator, covered, and chill for at least 20 minutes.
- Once dough has chilled, preheat oven to 350° and begin to scoop tablespoon-size balls of dough and place evenly spaced on parchment lined baking sheet. Flatten each ball so that it is roughly 1⁄4 inch thick.
- Bake for 11-12 minutes. Serve warm or store these cookies in the refrigerator (or frozen to enjoy at a later date!)
WHY WE LOVE THIS RECIPE
You can make them for a party to satisfy all Paleo, gluten-free, and vegan guests at once. Less complex eaters who are simply looking for a cookie (or four) will be just as satisfied by the incredible fall flavors.
