Position the baking rack in the middle of your oven and pre-heat it to 350°F.Line two baking sheets with parchment paper.In a bowl, mix the flour, pumpkin seeds, oat flakes, sesame seeds, salt, baking soda, baking powder, and cinnamon. Set aside.In another bowl, use an electric mixer to beat the coconut oil and brown sugar for 2 minutes.Add the eggs, vanilla, and beat for 1 minute.Incorporate the dry ingredients and mix well.Using a spatula, incorporate the cooked quinoa, chocolate chips, and dried cherries. Mix well.Form balls with the mixture measuring approximately 2 Tbsp. or use a small ice cream scoop and place them on the baking sheet with 2 inches between each ball.Cook for 12 to 14 minutes, one sheet at a time.Let cool for 3 minutes on the sheet.It’s full of nutritious ingredients so you don’t have to feel guilty about eating a delicious breakfast!Source: K pour Katrine

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1 cup (250 mL) gluten-free flour 3/4 cup (180 ml) pumpkin seeds, finely ground 1 cup (250 mL) gluten-free oat flakes 1/4 cup (60 mL) toasted sesame seeds 1/2 tsp. (2 1/2 ml) salt 1/2 tsp. (2 1/2 mL) baking soda 1/2 tsp. (2 1/2 mL) baking powder 1 tsp. (5 mL) cinnamon 1/2 cup (125 mL) coconut oil or dairy-free margarine 1/2 cup (125 mL) brown sugar 2 large eggs 2 tsp. (10 mL) vanilla 1 cup (250 mL) cooked quinoa, cooled 1/2 cup (125 mL) dairy-free dark chocolate chips 1/2 cup (125 mL) dried cherries or dried cranberries