Cookies and milk—the two go together like peanut butter and jelly in the United States, but not in Bolivia and Peru. Severe calcium deficiency is common among children in the two countries, where the people don’t traditionally drink milk or consume other calcium-rich sources. Not to worry, however: nutrition professor N. Paul Johnston (BA ’66) is putting the calcium in the cookies.
Trying various recipes out on students at the only school in Santa Rosa, Bolivia, last summer, Johnston and student researchers concocted a favorite, featured here. In addition to calcium, the recipe calls for the Andean super-grain quinoa, a grain packed with protein and vital omega-3 fatty acids and the subject of decades-long BYU research. You too can enjoy the protein perks of quinoa, which is available in most health food stores. You’ll have to add your own calcium carbonate, though—or enjoy your cookies with a glass of milk.
• 1 cup quinoa flour
• 1 cup wheat flour
• 1/2 cup sugar
• 2 teaspoons vanilla
• 1 tablespoon baking powder
• 1/2 cup vegetable oil
• 3 eggs
• 3 tablespoons calcium carbonate (optional; available in most health-food stores)
In a large bowl, mix all wet ingredients. In a separate bowl, mix all dry ingredients. Combine dry ingredients into the wet ingredients and mix by hand or with a mixer. Drop rounded tablespoons onto a greased cookie sheet. Bake for eight minutes at 350 degrees.