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Recipes
Pecan and quinoa cookies with frozen strawberry yoghurt

Pecan and quinoa cookies with frozen strawberry yoghurt

Powerful breakfast cookies with frozen strawberry yoghurt drink

Difficulty

Medium

Time

35 min

Author

Marc Fosh

Ingredients

Servings: 2

Makes:

1 as needed egg
1 tsp. baking powder
1 tsp. clear honey
1 as needed vanilla pod, split & seeds scrapped out
100 grams chia seeds
100 grams dried cranberries
125 grams butter
150 grams Greek yoghurt
150 ml milk
2 Tbsp pecan nuts
2 tsp honey
200 grams frozen strawberries
200 grams sugar
300 grams plain flour
75 grams brown sugar
80 ml milk

Instructions

STEP 1/6

Preheat oven to 180°C.

STEP 2/6

For the cookies, place the butter, vanilla seeds, sugar, brown sugar, honey, egg, milk, flour and baking powder in the MQ 70 food processor accessory (1.5 l) and process until a soft dough forms.

STEP 3/6

Crush the pecan nuts with the MQ 20 chopper accessory (350 ml).

STEP 4/6

Place dough in a bowl and gently mix in the pecan nuts, cranberries and chia seeds.

STEP 5/6

Form 1 tablespoon of dough into golf ball-sized shapes, flatten into cookies and allow room to spread on the baking tray. Bake for 12–15 minutes or until brown. Leave to cool slightly.

STEP 6/6

For the frozen strawberry yoghurt drink, place all the ingredients in the beaker of the MQ9 and blend to smooth purée. The up and down movement of the innovative ACTIVEBlade shaft makes grinding hard foods like frozen strawberries quick and easy and at the same time results in 2 finer blending results.*

Serve the smoothie with the cookies, for a perfect breakfast.
*Compared to Braun hand blenders with non-ACTIVEBlade shaft.

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Recipes
Pecan and quinoa cookies with frozen strawberry yoghurt

Pecan and quinoa cookies with frozen strawberry yoghurt

Powerful breakfast cookies with frozen strawberry yoghurt drink

Show me the recipe

Difficulty

Medium

Time

35 min

Author

Marc Fosh

Show me the recipe

Servings:2

Makes:

Ingredients

Instructions

STEP 1/6

Preheat oven to 180°C.

STEP 2/6

For the cookies, place the butter, vanilla seeds, sugar, brown sugar, honey, egg, milk, flour and baking powder in the MQ 70 food processor accessory (1.5 l) and process until a soft dough forms.

STEP 3/6

Crush the pecan nuts with the MQ 20 chopper accessory (350 ml).

STEP 4/6

Place dough in a bowl and gently mix in the pecan nuts, cranberries and chia seeds.

STEP 5/6

Form 1 tablespoon of dough into golf ball-sized shapes, flatten into cookies and allow room to spread on the baking tray. Bake for 12–15 minutes or until brown. Leave to cool slightly.

Food preparation

Breakfast

Garment Care

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Food preparation

Breakfast

Garment Care

Get inspired

Support

Pecan and quinoa cookies with frozen strawberry yoghurt

Ingredients

Instructions

STEP 1/6

STEP 2/6

STEP 3/6

STEP 4/6

STEP 5/6

STEP 6/6

Pecan and quinoa cookies with frozen strawberry yoghurt

Ingredients

Instructions

STEP 1/6

STEP 2/6

STEP 3/6

STEP 4/6

STEP 5/6

STEP 6/6

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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Food preparation

Breakfast

Garment Care

Get inspired

Support

Food preparation

Breakfast

Garment Care

Get inspired

Support

Pecan and quinoa cookies with frozen strawberry yoghurt

Ingredients

Instructions

STEP 1/6

STEP 2/6

STEP 3/6

STEP 4/6

STEP 5/6

STEP 6/6

Pecan and quinoa cookies with frozen strawberry yoghurt

Ingredients

Instructions

STEP 1/6

STEP 2/6

STEP 3/6

STEP 4/6

STEP 5/6

STEP 6/6

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

Kitchen

Ironing

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