Didn’t think clean eating involved ice cream sandwiches, did you? This quinoa ice cream sandwich recipe is a mere taste of recipes and tools you’ll discover as you explore your personalized Thrive Forward program.
Ingredients
- Maca Chip Quinoa Cookies:
- 1/2 cup organic maple syrup
- 1/2 cup soy-free non-dairy butter (such as Earth Balance spread)
- 1/2 cup raw organic almond butter
- 1/2 tsp vanilla extract
- 3/4 cup quinoa flakes
- 1 cup rice flour (brown preferred)
- 1/4 tsp baking soda
- 3/4 tsp cinnamon
- 1/4 tsp pink salt
- 1 bar (broken into chunks or 1/4 cup organic chocolate pieces - 70% cacao preferred) Vega® Maca Chocolate
- 1/4 cup hemp seeds
Preparation
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Preheat oven to 350°F.
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With a whisk, blend maple syrup, soy-free non-dairy spread, almond butter and vanilla in a medium sized bowl until well incorporated.
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Combine rice flour, quinoa flakes, baking soda, cinnamon and salt in a small bowl. Add to wet mixture a little at a time and mix until well blended.
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Add Vega® Maca chocolate chunks.
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Drop round tablespoon sized portions about two inches apart onto a cookie sheet covered in parchment paper. Sprinkle tops with hemp seeds.
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Bake for 15–18 minutes or until light golden brown.
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Cool for at least one minute before removing from cookie sheet.
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Once cooled, use your favorite vegan ice cream to finish off the ice cream sandwiches.
