Qi'a Cookies and Giveaway
Happy Tuesday, friends!! I have two really great things for you today and they both center around one great product, Qi’a (pronounced “KEY-ah”, meaning ‘energy’)!
I have been wanting to try Qi’a forever, but for some reason I keep passing it up at the grocery store….well, not anymore. A couple of weeks ago, the great people at Nature’s Path Organic Foods contacted me to see if I’d like to review the fairly new product, Qi’a. Do I want to review Qi’a? For sure!
A few things you’ll love about Qi’a
- No added sugar
- No salt
- Certified Organic
- Gluten Free
- Non GMO Project Verified
Qi’a comes in three different varieties: apple cinnamon, cranberry vanilla and original. Each two-tablespoon serving boasts six grams of protein, four grams of fiber and just 130-140 calories.
What can you do with Qi’a?
- Pretty much anything!!
- Add Qi’a to baked goods
- Use it as a topping for yogurt, smoothies, salads and/or oatmeal
- Add it to overnight oats
- Use it as a cereal
Watch Nature’s Path’s video, below, for more information and ways to use Qi’a.
Now the recipe to the scrumptious cookie you’ve seen throughout this post!
Qi’a Pumpkin Almond Butter Cookies (makes 18-20 cookies)
1 cup almond butter or other favorite nut/seed butter
1/2 cup pumpkin puree (cooked sweet potato would also work)
1/2 cup Qi’a (I used the cranberry vanilla.)
1 tsp baking soda
1/4 tsp salt
4 tbsp pure maple syrup
1 tsp pure vanilla extract
Preheat oven to 350 degrees and prepare a baking sheet with parchment paper or natural cooking spray.
Combine all ingredients in a medium bowl until smooth.
Drop small spoonfulls of packed dough on the cookie sheet and bake for 11-12 mins and until the cookies are lightly browned.
Allow cookies to cool on the baking sheet for about 10 mins. They will be fragile, so be careful when transferring them to a plate or wire rack. I let mine cool for a few additional minutes on a wire cooling rack.
These cookies are so tasty, but be careful, they are a bit on the crumbly side. I found that they were less crumbly if I made sure my dough was packed together before cooking. I’m sure they would hold up a little better if an egg was added to the ingredient list, but I was trying to avoid using an egg. If you try them with an egg, let me know.
The Qi’a absolutely made the cookie! The cookies are really soft, but the crunch from the Qi’a seeds was perfect!
You can enter to win your own Qi’a product!
Something to think about…..
Have you ever tried Qi’a? If so, how did you use it?
Which variety of Qi’a would you be most interested in trying?
See you back here tomorrow for WIAW!