25 min. + 20 min. | 12 cookies | breakfast
Start your day with these nutritious quinoa cookies featuring Driscoll's sweetest raspberries. Paired with goat cheese and a drizzle of honey, they're a delectable morning treat.
- Put the cooked quinoa in a bowl.
- Crumble 60 grams of goat cheese in the same bowl. The remaining bit is for garnish purpopes
- Save a few raspberries for the toppings, and scoop the rest into the quinoa bowl.
- Add the egg, the oats, and the lemon zest, and stir well. Add a pinch of salt to taste
- Leave the mixture to rest for 20 minutes in the fridge, so that it can stiffen.
- After, shape the mixture into 12 cookies, each weighing about 40 grams
- Heat the frying pan and add a bit of oil, turn the heat up to medium and bake the cookies. Turn them over every few minutes, for about 10 minutes
- Split the cookies over two plates and garnish with the remaining raspberries
- To finish it up, drizzle some honey or maple syrup on top!
