Quinoa, Chocolate and hazelnut cookies
An indulgent chocolatey treat with added texture from the quinoa.
By Sophie Michell, our Wellbeing Chef
Suitable for vegetarians
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Red & White Quinoa
- 100g whole hazelnuts
- 240g icing sugar
- 100g dark cocoa powder
- 1 pinch sea salt
- 4 egg whites
- 1tsp vanilla extract
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1.Preheat the oven to 180C, place the hazelnuts on a roasting tray and then cook for about 10 minutes until they start to go golden. Then take out of the oven and rub off some of the skin between cloth layers. Then set aside and leave the oven at the same temperature.
2.Sift the icing sugar and cocoa powder into a large bowl, then add the pinch of salt and the Merchant Gourmet quinoa pouch.
3.In a different bowl mix the vanilla and egg white together. Then combine the two.
4.When well mixed, line a baking sheet with greaseproof paper and then using a table spoon, spoon the mix onto the baking sheet in little piles.
5.Cook for about 15 minutes, they will puff up, then when you take them out they will relax again. Let them cool completely and then tuck in!
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