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  2. Recipes
  3. Pecan and quinoa cookies with frozen strawberry yoghurt

Pecan and quinoa cookies with frozen strawberry yoghurt

Powerful breakfast cookies with frozen strawberry yoghurt drink

Ȑ
Difficulty
Medium
ȑ
Time
35 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 2
Makes:

1 as needed egg
1 tsp baking powder
1 tsp clear honey
1 as needed vanilla pod, split & seeds scrapped out
100 grams chia seeds
100 grams dried cranberries
125 grams butter
150 grams Greek yoghurt
150 ml milk
2 Tbsp pecan nuts
2 tsp honey
200 grams frozen strawberries
200 grams sugar
300 grams plain flour
75 grams brown sugar
80 ml milk


Instructions

STEP 1/6

Preheat oven to 180°C.

STEP 2/6

For the cookies, place the butter, vanilla seeds, sugar, brown sugar, honey, egg, milk, flour and baking powder in the MQ 70 food processor accessory (1.5 l) and process until a soft dough forms.

STEP 3/6

Crush the pecan nuts with the MQ 20 chopper accessory (350 ml).

STEP 4/6

Place dough in a bowl and gently mix in the pecan nuts, cranberries and chia seeds.

STEP 5/6

Form 1 tablespoon of dough into golf ball-sized shapes, flatten into cookies and allow room to spread on the baking tray. Bake for 12–15 minutes or until brown. Leave to cool slightly.

STEP 6/6

For the frozen strawberry yoghurt drink, place all the ingredients in the beaker of the MQ9 and blend to smooth purée. The up and down movement of the innovative ACTIVEBlade shaft makes grinding hard foods like frozen strawberries quick and easy and at the same time results in 2 finer blending results.*


Serve the smoothie with the cookies, for a perfect breakfast.
*Compared to Braun hand blenders with non-ACTIVEBlade shaft.
  1. Back to homepage
  2. Recipes
  3. Pecan and quinoa cookies with frozen strawberry yoghurt

Pecan and quinoa cookies with frozen strawberry yoghurt

Powerful breakfast cookies with frozen strawberry yoghurt drink

Ȑ
Difficulty
Medium
ȑ
Time
35 min
&
Author
Marc Fosh
lorem ipsum
Servings:2
Makes:

Ingredients


1 as needed egg
1 tsp baking powder
1 tsp clear honey
1 as needed vanilla pod, split & seeds scrapped out
100 grams chia seeds
100 grams dried cranberries
125 grams butter
150 grams Greek yoghurt
150 ml milk
2 Tbsp pecan nuts
2 tsp honey
200 grams frozen strawberries
200 grams sugar
300 grams plain flour
75 grams brown sugar
80 ml milk

Instructions

STEP 1/6

Preheat oven to 180°C.

STEP 2/6

For the cookies, place the butter, vanilla seeds, sugar, brown sugar, honey, egg, milk, flour and baking powder in the MQ 70 food processor accessory (1.5 l) and process until a soft dough forms.

STEP 3/6

Crush the pecan nuts with the MQ 20 chopper accessory (350 ml).

STEP 4/6

Place dough in a bowl and gently mix in the pecan nuts, cranberries and chia seeds.

STEP 5/6

Form 1 tablespoon of dough into golf ball-sized shapes, flatten into cookies and allow room to spread on the baking tray. Bake for 12–15 minutes or until brown. Leave to cool slightly.

STEP 6/6

For the frozen strawberry yoghurt drink, place all the ingredients in the beaker of the MQ9 and blend to smooth purée. The up and down movement of the innovative ACTIVEBlade shaft makes grinding hard foods like frozen strawberries quick and easy and at the same time results in 2 finer blending results.*

Notes

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