Sunday, 30 September 2012

Quinoa Pancakes

Gluten Free Quinoa Pancakes
I can't believe I haven't posted for nearly a month! I started back to work full time September 4th, and between that and my husband coaching football, this last month has been a bit of a whirlwind. I haven't been doing much baking or even cooking lately, but I did have time for a quick batch of leftover quinoa pancakes.

They work best if made quite small

(serves 2-3 people)

1 cup cooked Quinoa
1/2 cup Brown Rice Flour
1/4 cup Buckwheat Flour
2 tsp Baking Powder
1/4 tsp Salt
2 Eggs
1 Tbsp Oil
1/4 cup Milk
2 Tbsp Sugar
1/2 tsp Cinnamon (optional)


Beat together eggs, oil, milk and quinoa.
In a separate bowl, combine remaining dry ingredients.
Stir dry ingredients into wet until no lumps remain (besides the quinoa).
Cook pancakes in hot, oiled pan, using about 1/4 cup batter for each pancake.
Flip pancakes when top begins to bubble.
Serve with syrup, fruit, etc.

Cook in hot, oiled frying pan
Flip when bubbly
Serve with syrup and fruit

Monday, 3 September 2012

Quinoa Blueberry Muffins

Gluten Free Quinoa Blueberry Muffins
Lately I've been experimenting with quinoa in baked goods. I am not a huge fan of salads containing quinoa, and I wanted to find other way of incorporating quinoa in to our diet. I've also noticed that my recipes with quinoa are some of my most popular posts. My favourite recipe so far is Quinoa Brownies, but I had success with this quinoa muffin recipe too.

I used blueberries, but you could add in anything you want (chocolate chips, dried fruit, chopped or grated apple). You can definitely taste the quinoa in this recipe, and it is delicious.


makes 12 muffins

1 cup Cooked Quinoa
1/2 cup Brown Rice Flour
1/4 cup Millet Flour
1/4 cup Tapioca Starch
1/2 cup Packed Brown Sugar
1 Tbsp Baking Powder
1/2 tsp Salt
1/2 cup Milk
1/4 cup Canola Oil
2 Eggs
3/4 cup Blueberries (or other fruit or 1/3 cup chocolate chips/dried fruit)
1 tsp Vanilla
1/2 tsp cinnamon (optional)


Stir together dry ingredients and quinoa.
Beat together wet ingredients (not blueberries) and mix with dry ingredients.
Fold in blueberries and spoon into paper lined muffin tins.
Bake at 350 for 25-30 minutes.
Let cool on rack and store on counter for 1-2 days or freeze for up to 3 months.

spoon into paper lined muffin tins
bake at 350 for 25-30 mins
let cool on rack