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Quinoa, Apricot, and Nut Clusters

  • yield: Makes 20
Photography: Carl Carter

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Ingredients

  • 3/4 cup white quinoa
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup shelled raw sunflower seeds
  • 1/2 cup shelled raw pistachios, chopped
  • 1 cup dried apricots, thinly sliced
  • 1/4 cup sugar
  • 1/2 teaspoon coarse salt
  • 1/4 cup honey
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs plus 1 large egg white, lightly beaten
  • Vegetable-oil cooking spray

Directions

  1. Step 1

    Preheat oven to 350 degrees. Rinse quinoa thoroughly in a fine sieve; drain. Bring 1 1/2 cups water to a boil in a small saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until most liquid is absorbed and quinoa is slightly undercooked, about 12 minutes; transfer to a rimmed baking sheet. Bake, fluffing with a fork occasionally, until pale golden, 30 to 35 minutes. Let cool in a large bowl.

  2. Step 2

    Spread oats on baking sheet; bake until lightly browned, about 15 minutes. Add oats to quinoa. Spread seeds on baking sheet; bake until lightly toasted, about 7 minutes. Add to quinoa mixture; let cool. Reduce oven temperature to 300 degrees.

  3. Step 3

    Toss nuts, apricots, sugar, and salt with quinoa mixture. Beat honey, oil, and vanilla into eggs; stir into quinoa mixture.

  4. Step 4

    Line a 12-by-17-inch baking sheet with parchment; lightly coat with cooking spray. Spoon 1/4 cup batter onto sheet for each cluster; space 3 inches apart. Flatten to 1/4 inch thick. Bake, rotating sheet halfway through, until crisp, about 25 minutes. Let cool on a wire rack. Store, loosely covered with foil, up to 2 days.

Source
Martha Stewart Living, October 2004

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Reviews (32)

  • 27 Aug, 2013

    Delicious! I made them vegan: 3 "flax egg" substitutes (1 tbsp flaxmeal & 3 tbsp water each) and agave syrup. I left the sugar out completely & used coconut oil. I, too, reduced the baking time to 20 minutes (didn't spray the parchment paper). They held together beautifully - crispy outside and tender inside. I can't wait to see how they freeze - and maybe I'll stir a little peanut butter into the next batch.

  • 16 Dec, 2012

    These turned out great. They formed properly and aren't too sweet. Just be prepared to have at least 2 hours available to make them and clean up.

    I reduced the baking time to 18 minutes to avoid burning.

  • 28 Jul, 2012

    4 WW P+

  • 24 Apr, 2012

    Can we get calories and fat, carb, & fiber count?

  • 29 Mar, 2012

    Though I haven't made this yet, I would use coconut sugar in place of regular sugar. It has a better glycemic index. Can hardly wait to make this ; )

  • 24 Oct, 2011

    I meant to say pumpkin seeds

  • 24 Oct, 2011

    I made these and loved them. I added dried cranberries & sunflower seeds. I had no problem with them staying together. Be careful not to smash them to thin. You do have to let them cool a bit before removing them from the cookie sheet.

  • 24 Jun, 2011

    These are great. I made them exactly as written and had not problems with them staying together. Some of the edges fell off but I put those in a container to sprinkle on my yogurt like granola. I am not a big fan of apricots, so next time I will use craisins or raisins. This is a very versatile recipe, so you can definitely change up or add different nuts and seeds and fruits to taste.

  • 11 Jun, 2011

    These are very good. I had a problem getting mine to stay together. Any suggestions to solve that would be appreciated. Joan

  • 24 Feb, 2011

    This recipe was a total disaster! The clusters did not hold together. The 'roasted' quinoa was chewy and sticky. I ended up using it as quinoa granola, which was quite good with yogurt.

  • 1 Feb, 2011

    Very disappointing recipe! Sticky, don't hold together, not very tasty. After gathering the ingredients and going to the trouble of making them, I was hoping for something at least tasteful. Not these. Sorry.

  • 29 Jan, 2011

    After reading the comments I was a bit discouraged but I tried this recipe anyway. Because of the comments concerning the stickiness of the mixture, I dried the apricots out a bit after slicing into them as they can be quite sticky on the inside. Despite this concern, I had no issues with this recipe. The clusters turned out perfectly. Just be sure not to use your hands for the flattening part of the recipe, use the bottom of a glass or the bottom of a metal measuring cup as I did.

  • 28 Jan, 2011

    Are these freezable for later use?

  • 26 Jan, 2011

    Clarification for post below...That's nutritional info for 1 cookie based on a yield of 20 cookies.

  • 26 Jan, 2011

    According to LiveStrong.com where I entered this recipe to get the nutritional info for 20 cookies...116 Calories , 3.77g Fat, Saturated Fat 0.54g, Cholesterol 19mg, Sodium 57.75mg, Total Carbohydrate 17g, Dietary Fiber 1.73g, Sugars 5.38g, Protein 6.35g

  • 26 Jan, 2011

    I really wish the nutritional values would be included with these recipes. As one mentioned some of us need to know the carbohydrates and sugar count. This is high in fiber so the know there is no worry about the carbs.

  • 26 Jan, 2011

    I really wish the nutritional values would be included with these recipes. As one mentioned some of us need to know the carbohydrates and sugar count. This is high in fiber so the know there is no worry about the carbs.

  • 26 Jan, 2011

    I use agave nectar rather than honey... same sweetness and texture, much lower glycemic index. Very yummy.

  • 24 Aug, 2010

    If you buy certified gluten free oats then this is a gluten free recipe. Bob's Red Mill sells them.

  • 24 Aug, 2010

    This is NOT a gluten free recipe! Oats have gluten.

  • 23 Jul, 2010

    I was a little disappointed in this one. They not only don't stick together, but the temp. time to bake is off by 1/3 (my oven temp is accurate). The batter is quite sticky, so trying to flatten them to 1/4 inch thickness is a little difficult. Baked 1 doz. clusters and took the remaining batter and spread it out on the cookie sheet, pressed it down and into the corners and baked for 16 min. Easier than the 1/4 cup for each cluster and having to deal with the stickiness. Anyone wtih any idea

  • 19 May, 2010

    how was this? is it a good recipe for kids? I read someone say it didn't hold for them. Did anyone else have this problem?

  • 19 May, 2010

    how is this? is it any good? I wanted to try and make this for my son's school snack day. I read one comment saying it didn't hold. did anyone else have this problem?

  • 8 May, 2010

    These didn't hold together for me. I even added extra egg white. Did anyone have the same experience? I had such high hopes...

  • 20 Jun, 2009

    It says to store...up to 2 days. Really? Only 2 days? Has anyone tried freezing or storing differently so they last a bit longer?

  • 14 Jun, 2009

    Thanks for another gluten-free recipe! These look so good!

  • 14 Jun, 2009

    every grain is the seed of its plant. Wheast is the only one with glutin that I know of. I love Quinoa as a chewy sub. for couscous

  • 14 Jun, 2009

    Qunioa is a SEED and therefore GLUTEN_FREE!!

  • 14 Jun, 2009

    quinoa is a grain and is very healthy. It looks like little round dots.

  • 11 Jul, 2008

    I'm not at all familiar with quinoa - is it the seed or flakes? Does anyone know?

  • 17 Jun, 2008

    you can substitute the eggs by boiling 2 tablespoons of flax seeds for 20 min. then strain in a container and let cool completely. It's a gel consistency. beat them to fluff them then add the remaining ingredients, bake off as usual. Instead of roasting your nuts, soak them for about 30 minutes, then drain them out. Bake them at 300F.

    this makes for a real healthy cookie, with lots of fiber and omega 3, and other generous benefits, as in eating nutritionally live food.

  • 17 Jun, 2008

    It would be most helpful to have the sugar content on these cookies displayed. Some of us must watch ours!

    Thanks,