Posted on June 13 2013
If you are looking for a new way to lighten up your baked goods but are tired of using standard whole wheat flour, then I recommend giving quinoa flour a whirl. Quinoa flour is high in protein and iron, gluten-free and goes great in many baked goods. I created some muffins using quinoa flour and almond flour (recipe below) and the result was delicious! This muffin recipe does have a strong quinoa flavor so I consider it more to be a base. Feel free to add in nuts, goji berries or fruit for additional flavor and nutrients! Quinoa flour and almond flour muffins gluten-free, makes 12 muffins Ingredients: 1 1/2 cups quinoa flour 1/2 cup almond flour 1 cup almond milk 3 tbsp coconut oil 2 large egg whites 1/4 teaspoon salt 1/2 teaspoon baking soda 1 tablespoon cinnamon 1/4 cup maple syrup 1/4 cup water Directions:
- Preheat your oven to 350 degrees Fahrenheit.
- Lightly grease a muffin pan or use muffin liners.
- In a medium-sized bowl mix your quinoa and almond flours, baking soda, salt and cinnamon until well blended. In a smaller bowl, mix your coconut oil, egg whites, maple syrup and water.
- Fold the wet mixture into the dry mixture and continue to blend until the batter is wet and sticky.
- Gently place spoonfuls of batter into the muffin tins (be careful not to fill too high) and place in the oven for 20 to 25 minutes.