Quinoa Crisp

I want to talk a little bit about cooking with palm sugar. I know I did a post on all the benefits and how low it is in calories. I just want you guys to know palm sugar is not as intimidating as it looks. When palm sugar is dissolve it act’s just like white sugar when you add water. If your a candy lover, and can’t have sugar you will love palm sugar. Depending on what your health care provider allows you, palm sugar is a wonderful alternative in candy making. The reason I say this is because it threads, it has a soft, hard, and even crack (I have not tried to make caramel yet) stage. I have made lots of candy using palm sugar and I am going to start posting a few recipes once I work out the measurements. Palm sugar is very hard to measure using cups, and since my food scale decided to finally give out on me! I am purchasing a new one, so once we start using palm sugar you can have the exact weight of how much you should use. 

If you’re a sweet lover like me and have a hard time with portion control you will enjoy palm sugar. It allows you to have a little bit more of your favorite treats and still keep calories low.

For the quinoa crisp I used four palm sugar disks. These disks come prepackage and look like small circles. Quinoa crisp make a great hiking treat and daytime snack when those sugar cravings hit.

Quinoa Crisp Recipe:
1 cup quinoa
4tbsps. sesame seeds
4tbsps. chia seeds
2tbsps. flax meal
1tbsp. honey
2 egg whites
4 palm sugar disk
1/4 cup water
Recipe Directions: Preheat oven to 350 degrees; add water, palm sugar and honey to a small sauce pan. Place sauce pan on stove and set burner to low; let the palm sugar dissolve. While palm sugar is dissolving to a large bowl add quinoa, sesame seeds, chia seeds, flax seed meal and egg whites. Mix the mixture until it has been combined. Once the palm sugar has dissolved turn the heat up and bring it to a boil, about 2-4 minutes (the palm sugar liquid should be thick and not watery). Pour palm sugar over quinoa and stir until the mixture thickens. Add big heaping spoons (flatten out with the spoon) of the quinoa mixture to a baking sheet lined with parchment paper. Place in the oven for 10-20 minutes or until the edges are firm to the touch. Let cool and store in air tight container.