Sneaking veg in anywhere and everywhere; my modus operandi! Not only does this cookie involve grated root vegetable, there are also two whole grains, as well as whole wheat and white flours. But these cookies doesn't taste anything like a healthy biscuit. They were devoured by Ant's colleagues and I wish I had kept a few more back for us!
Which two whole grains are used, you ask? Oats and quinoa! This is the first time I have used quinoa in a baked good. What an idea. I got the recipe from an interesting blog I discovered last week, A Crafty Lass. This fantastic cooking and crafting blog is full of unique and tasty ideas.
The cookies themselves are not very sweet (especially because I cut the sugar amount) but the maple glaze is a perfect decadent addition.
Parsnip Whole Grain Cookies with Maple Glaze
adapted from A Crafty Lass
makes 40 small cookies
1/2 c (1 stick or 100 g) butter, softened
1/3 c brown sugar
1/2 t vanilla
1/2 c plain flour
1 c whole wheat flour
1 c cooked quinoa (about 1/3 c uncooked)
1 c oats
2 t baking powder
1/2 t salt
1/2 t cinnamon
1/4 t allspice
1/2 c buttermilk
1 c grated parsnip
2/3 c icing sugar
3 T maple syrup
Preheat the oven to 375F/180C.
In a large bowl, cream the butter and sugar. Add the eggs and vanilla and mix well.
In a second bowl, mix the flours, quinoa, oats, baking powder, salt, cinnamon, and allspice.
Add the dry ingredients to the butter mixture, alternating with adding the buttermilk.
Mix in the parsnip.
Drop by spoonfuls onto baking sheets. Bake for 11-13 minutes. Cool on wire racks.
Meanwhile, mix the icing sugar and maple syrup to make the glaze.
Spoon over cooled cookies and allow to set.