The Odd Fork pinches everything and today it pinches lovely chocolate quinoa breakfast cookies which are sugar free, oil free, lactose free, gluten free... But definitely yummy!

If you want to pinch these cookies too with your morning coffee, you 'll need:

- 1/3 cup quinoa
- a handful of black raisins
- a ripe banana mashed well with a fork
- zest of an orange
- a little cinnamon
- 1/4 cup coconut (or a little more)
- about 100 grams of black chocolate pieces (adjust the amount to your taste)

First wash thoroughly the quinoa under running water and rinse it also very well (it will not taste bitter this way). Boil it using twice as much water (although the Odd Fork always uses a little more water). Just before the water is completely absorbed, add the raisins.
Increase the heat on the stove and cook stirring constantly with a wooden spatula until the liquids are absorbed. Be careful as the mixture sticks easily to the bottom of the pot.

Remove the pot from the stove. The quinoa mixture will look like sticky risotto.
Let it cool a bit and add the mashed banana, zest, cinnamon, coconut and chocolate (for the sugar free option use black chocolate with stevia). Adjust the amount of coconut in the quinoa dough, so that you can almost shape the cookies with your fingers.

Shape the cookies on non-stick Parchment Paper and bake at 180°C for about 10 - 15 minutes.
Pinch them warm or cold!