wholeliving

Recipe Reviews

Reviews (23)

  • singabha 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.

  • wendawn 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.

  • Reiko_K 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.

  • JFPhillips 28 Jan, 2011

    Are these freezable for later use?

  • voyageurdemonde 26 Jan, 2011

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

  • voyageurdemonde 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

  • SusanOMara 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.

  • SusanOMara 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.

  • 110475 26 Jan, 2011

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

  • 3angels2007 24 Aug, 2010

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

  • MirzyKate 24 Aug, 2010

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

  • humbled 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

  • MilfaliciousME 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?

  • MilfaliciousME 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?

  • martham11 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...

  • kmmcgr 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?

  • sgardner 14 Jun, 2009

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

  • vatterpa 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

  • piggytrueblood 14 Jun, 2009

    Qunioa is a SEED and therefore GLUTEN_FREE!!

  • ssshprintz 14 Jun, 2009

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

  • TaniaNic 11 Jul, 2008

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

  • ulihelisdi 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.

  • mmelmarie 17 Jun, 2008

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

    Thanks,