These simple quinoa cookies happen to be vegan and gluten/dairy-free. Served with a tangy rhubarb sauce, they felt like the perfect light dessert for a little “spring detox”.
Ingredients (for 10 small cookies):
Mix everything in a food processor. You get a sticky dough that you could also use raw to make protein bars or protein balls.
I used a cookie cutter to cut out the cookies and baked them for 25 min at 230 degrees Celsius.
Nutrition facts per cookie: 83 kcal, 3.7 g protein, 8 g carbs, 0.6 g sugar, 4.1 g fat, 1.8 g fiber.
The pink rhubarb sauce is simply a combination of 2 ingredients: about 6 to 8 rhubarb sticks, steamed in a pressure cooker, mixed with the flesh of one pink grapefruit, and pureed using a handheld blender.
I didn’t add any sugar or sweeteners because I really enjoy the natural tartness, but I recommend adding a sweet ingredient to counter-balance the acidity if you don’t enjoy sharp astringent flavors.
I got about 3 big bowls of this pink rhubarb sauce. I ate all 3 in one sitting… (Fortunately, rhubarb is pretty low in calories). All in all, a nice refreshing spring dessert with a cute color and cute crispy cookies :)
Nutrition facts per bowl of rhubarb sauce: 60 kcal, 0.7 g protein, 14 g carbs, 8 g sugar, 0 g fat, 5.3 g fiber.