Quinoa Fruit Cookies

2013 07 28_0519 copy

Because we have been away I am a bit behind  with my reading so the other night I took my May Cuisine Magazine to bed for a quick read.

This recipe jumped out at me.  I think it was the quinoa – which is a little bit different in a biscuit and I had some in the coolroom.  I buy quinoa for bread making but I was willing to sacrifice it for some nice biscuits.

The May edition of Cuisine Magazine features recipes from Ripe Deli’s new book, Ripe Recipes: A New Batch, and this recipe is one of them.  Ripe Recipes: A New Batch  is the second book from Ripe Deli, the first was simply called, Ripe Recipes.  Ripe Deli is on Richmond Road in Auckland.  I must say, after checking out their website and the books, its sounds like a place worth visiting if I ever go to Auckland.

We needed some biscuits as I had just eaten the last of a batch of the Doc’s Ultimate Oatmeal Cookies.  As I lay in bed, I ticked off the ingredients.  We had them all so I decided to give the recipe a go.  The biscuits tasted great. The quinoa adds an unexpected crunch.  It is a nice touch.  And they are as good for you as biscuits can be.


  • 100g rolled oats
  • 150g wholemeal flour
  • 80g brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 100g quinoa, uncooked
  • 50g desiccated coconut
  • 140g sultanas
  • 100g dried dates, chopped
  • 40g dried apricots, chopped
  • 1 tsp bicarb (baking) soda
  • 180g unsalted butter
  • 3 tbs* golden syrup
  • 1 tsp vanilla extract

*These are 15 mil tablespoons


  1. Preheat oven to 180°C.
  2. Line two baking trays with baking paper.
  3. Combine the rolled oats, flour, sugar, spices, quinoa, coconut and dried fruit in a large bowl.
  4. In a separate bowl, dissolve the bicarb soda with 2 tablespoons* of hot water.
  5. Melt the butter.
  6. Whisk in the melted butter, the golden syrup and the vanilla into the dissolved bicarb soda.
  7. Pour the golden syrup mixture into the dry ingredients and mix well to combine.
  8. Place heaped tablespoons of the biscuit mixture on to the prepared baking trays.
  9.  Flatten.
  10.  Bake for approximately 10-15 minutes (mine took 10 minutes), or until the biscuits are golden.
  11. Remove from the oven and allow to cool a little before transferring the biscuits to a wire rack.

4 thoughts on “Quinoa Fruit Cookies

  1. You know, I’ve never used quinoa in cooking/baking! Strange – but this recipe looks good. However, you know I’ll change it a bit. I’ll cut the sugar in half and sub some Splenda too – I’ll also sub dried figs for dates, which works quite nicely. But we need something like this for tea time – if I remember, I’ll let you know what we think.

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