Sunday 20 December 2015


Healthy Pebernødder Danish Spice Cookies with Quinoa

Makes 130 pebernødder


1. 1 cup almond ground
2. 1 cup mixed nuts ground (walnuts, pecans and hazelnuts)
3. 1 cup oatmeal ground
4. 1/4 cup quinoa ground
5. 1 tsp brewer's yeast
6. 1 tsp minced ginger (1 cm ginger ground)
7. 1/2 tsp cinnamon ground
8. 1/2 tsp nutmeg ground
9. 1/2 tsp star anise ground
10. 1/2 tsp clove ground
11. 1/2 tsp cardamon ground
12. 3 TBS olive oil
13. 6 TBS honey (or maple syrup, brown rice syrup or sugar)
14. 1 vanilla pod or 1 tsp of vanilla extract
15. 1 egg (optional)


1. Mix all the dry ingredients together and blend in a food process until mixed well.
2. Add olive oil, honey and egg white and blend them again into a soft dough.
3. Roll dough into finger thick sausage dough.
4. Cut into 1 cm pieces and roll into balls.
5. Place in baking tray laid with baking paper.
6. Bake at 150 degree celsius for 25 minutes or at 200 degree celsius for 10 minutes.
7. Once done, let it cool at room temperature, before storing.

Additional Information:

I am trying to find ways to include more quinoa in our diet, and I experimented with this recipe with quinoa and J loves it. He has eaten almost half of them, until I stopped him. Made this way, it is a very nutritious Danish Christmas cookies, so we don't have to feel guilty indulging in it. I am using baby blender, thus I blended the ingredients in batches.


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