Galletas de QUINOA y PLÁTANO | Sin HORNO | Sin Azúcar | Sin Harina | Cocina & Vida Saludable

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in saturated fat.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a unique flavor with similar sweetness.

Rinse the quinoa with a little water.

Drain the quinoa, add more water, and let it soak while preparing the rest of the ingredients.

Heat enough water in a saucepan.

When the water has boiled, add the salt and the bananas.

Once it boils again, count 15 minutes.

After 15 minutes, remove the bananas from the water and let them cool.

The quinoa has been soaking for about 25 minutes; remove the water to toast it over medium-low heat in a skillet.

Stir the quinoa from time to time to obtain a uniform toast.

Know that the quinoa is ready when it acquires a golden color; remove it from the heat to prevent over-roasting.

Place the peeled bananas in a deep container and puree them with a fork.

Add the vanilla and the oil to the banana puree and integrate them.

Once the quinoa is cold, grind it in the blender and add it to the banana puree; integrate with a fork.

Form the cookies with your hands; the shape and size depend on your taste, forming circular cookies between 4 to 5 centimeters in diameter.

Cook the cookies on a hot comal over medium-low heat for 2 to 3 minutes on each side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens