Quinoa Flour is a very nutritious flour to use in gluten-free baking and it is a great flour to substitute and work with. The flavor is unique and nutty; the texture is very work-able and serves as an equal substitute. It is a little bit more expensive, but is very usable so it will not go to waste. It is a balanced amino acid grain that
Ingredients:
1 cup of quinoa flour 1/2 cup of sweet sorghum flour
1/2 cup of white rice flour
3 ts. of baking powder
1 ts. xanthan gum
heaping 1/2 cup of sucanat (unrefined dehydrated cane juice)
heaping 1/2 cup of Spectrum Organic Shortening (palm oil)
1/2 cup of almond milk (or other non-dairy milk) with added with freshly squeezed lemon juice from 1/2 of a lemon + 1 ts. of apple cider vinegar Put these 3 liquids in a bowl by itself and let sit for 10 minutes for the milk to get a bit cultured and have a "buttermilk" affect.
1 1/2 cup of freshly picked and washed blueberries
Mix all the dry ingredients first and then add in the almond milk mixture. Mix till there is no flour spots and then add in the blueberries.
Plop the batter in about 1/3 cup heaps on a baking sheet with parchment paper. Sprinkle some sucanat on top for some added sweetness and ...Bake at 425 degrees for 20 minutes. Make sure you let these guys cool a few minutes before you move them so that they don't crumble too much. Now most importantly, enjoy with a cup of tea for breakfast and get ready for a beautiful day.
Great recipe! I can't wait to try it...
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