Foodie Post: 6/6/11 Ginger Molasses Quinoa Cookies

Ginger Molasses Quinoa Cookies
1 cup flour (I used a mix of whole wheat pastry flour and oat flour)
1/2 cup uncooked quinoa
1 cup milk (I used soy milk)
1/2 cup pumpkin or carrot puree
1 egg (I used EnerG egg replacer)
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
2 tsp ground ginger
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup molasses (I used organic black strap molasses for these cookies, you get a richer flavor while using less)
1/3-1/2 cup raw sugar, depending how sweet you like your cookies

1. Rinse your quinoa, at least twice. Toast in pan until fragrant, add milk and spices. Bring to scald if using real milk, bring to boil if using non-dairy. Cover and cook on low at least 10 minutes, until liquid is absorbed. Turn off heat, keep covered and let rest at least 5 minutes. Fluff.
2. Whisk together the rest of your dry ingredients. Puree your wet ingredients in blender or food processor, except for the egg.
3. Combine wet and dry, fold in egg and quinoa.
4. Bake at 350 until just set. (Approximately 10-12 minutes.)