I would just suggest doing a little experimenting with the flour options (maybe starting with 1/4 — 1/3
cup of quinoa flour) and see how it goes.
Then I did 3/4
cup of quinoa flour and 1/4 cup of almond flour.
For pancakes without the added texture, substitute 1/2
cup of quinoa flour for the 1 cup of cooked quinoa.
I would just suggest doing a little experimenting with the flour options (maybe starting with 1/4 — 1/3
cup of quinoa flour) and see how it goes.
Used 1
cup of quinoa flour and 2/3 of rice flour as that's what was in house.
It's one
cup of quinoa flour which has a very different consistency to cooked quinoa.
Not exact matches
Ant Hill Cake Dough Crumbles 2
cups quinoa flakes 1
cup any gluten free
flour of choice —
quinoa, millet, amaranth 1/2
cup coconut
flour 1 1/2
cups pecans or walnuts seeds
of 1 vanilla bean 1/4
cup honey 1/2
cup coconut oil pinch
of sea salt 4 tablespoons poppy seeds, plus more for sprinkling
I made a couple substitutions — I filled the 1/3
cup up half way with maple syrup first, then the other half
of the way with honey; I used 1
cup whole wheat
flour and 1/2
cup unflavored protein isolate powder; I substituted
quinoa for the millet.
I just made it with a few alterations... rolled oats in place
of quinoa, all fruit on the bottom and I made a brown sugar crumble on top (1/2 c
flour, 1/2
cup brown sugar, 3 tbsp butter).
2 ripe bananas 1/3
cup of vanilla, lemon or plain Chobani 1
cup of vanilla almond milk 1/4
cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons
of vanilla extract 2 lemons zested Juice from one lemon 3/4
cup of cooked
quinoa 1
cup of all - purpose
flour (I used King Arthur) 1
cup of whole wheat
flour (I used King Arthur) 1 - 2
cups of freshly washed blueberries (tossed in some
flour to coat)
1/4 tsp
of almond extract 1/2
cup of tapioca
flour 3 tbsp ground flax seeds 1/2
cup of almond
flour 1/2
cup of rice
flour 1/4
cup quinoa flour 1/4
cup of buckwheat
flour 1/3
cup fava - chickpea
flour 1/2
cup of cocoa powder 1/2 tbsp
of baking powder 1 tsp
of baking soda
Ingredients: 2
cups oats 3 ripe bananas 1 tablespoon cinnamon 1/4
cup of cacao nibs 1/4
cup goji berries 1/4
cup quinoa flour (you could substitute for brown rice flower, almond meal..)
1/2 a large 500g pot
of Total 2 % yogurt 1/2
cup egg whites 1/4
cup coconut
flour 1/4
cup unflavored whey (again, I used Tera's organic whey — nomm) 1/4
cup millet flakes (subbable with
quinoa flakes) 4 brazil nuts 1 tablespoon stevia 1 tablespoon vanilla essence 2 small grated carrots (added after blending the above)
I used 2
cups Quinoa flour and 1
cup of sorghum
flour and 3 tsp xanthan gum and 4 eggs.
If you want to still make
quinoa cornmeal pancakes but aren't concerned about them being gluten free, just substitute the 150 g
of corn starch, potato starch and oat
flour with all purpose
flour (about 1
cup plus 1 tablespoon) and leave the
quinoa and cornmeal as is.
1
cup and 2 tablespoons brown rice
flour 1/4
cup each almond and coconut
flour 1/2
cup plus 1 tablespoon
quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds
of 2 - 3 cardamom pods dash
of both clove and all spice 3 tablespoons coconut oil — melted 1
cup full fat coconut milk 1/2
cup coconut sugar 1 teaspoon vanilla extract 1 1/2
cups finely shredded butternut squash about 1
cup fresh cranberries
Quinoa, though a fine idea, added a very strong flavor that was off - putting if you used it as the main
flour amount, so if you do decide to use it, definitely use it for a rice
flour sub, not oat
flour sub as the rice
flour is only 1/2
cup versus the 3 1/2
cups of oat
flour measurement.
I think it would be okay to use the 3 1/2
cups of oat
flour along with a 1/2 measure
of quinoa if you wanted the added fiber and nutrients but it would definitely add double the calories per slice also..
For my attempt with the
Quinoa flour batch, I used 2 1/2 tsp
of yeast and that barely made my loaf
cup up to the edge
of the pan but I attribute this to the use
of Quinoa flour as the main
flour.
In large mixing bowl, mix 1
cup of your cooked
quinoa (you should have just a little bit extra),
flour, baking powder, salt, sugar and zest.
125g unsalted butter — softened 75g coconut sugar 1/2 tsp vanilla extract 1 large egg100g wholewheat plain
flour 75g plain
flour 1/2 tsp bicarbonate
of soda 1/2 tsp ground cinnamon 1/4 tsp salt 3/4
cup cooked and cooled
Quinoa (easier to measure in
cups) 50g sugar - free dark chocolate, roughly chopped
Do you think the recipe would work well if I eliminated it and used an extra 1/2
cup each
of brown rice and oat
flour, or a
cup and a half
of quinoa flour?
1
cup of cooked
quinoa 3 ripe bananas 1/4
cup of melted coconut oil 1/4 maple syrup 2 teaspoons
of vanilla extract 1
cup of gluten free
flour (I love Bob's Redmill 1 to 1 GF
flour) 1
cup of gluten free rolled oats (again Bob's Redmill) 1/2
cup of toasted coconut flakes 3 tablespoons
of flax seed meal 1 tablespoon
of ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4
cup of cashew milk — I like Silk (coconut, almond, or whatever type
of milk you prefer)
I converted to create 8 servings: 3
cups of Unsweetened Almond Milk, 8 teaspoons
of Apple Cider Vinegar, 40 - 80 drops
of Stevia to taste, 1/2
cup of smooth Almond Butter (quality matters), 1/2
cup of Chia Seeds, 1/2
cup of quinoa / millet / amaranth, 1/2
cup of whole buckwheat, 1/2
cup of hemp hearts, 1/2
cup of coconut
flour, 2 teaspoons
of baking powder, 1/2 teaspoon
of sea salt
I just made these this morning and used 1
cup of homemade
quinoa flour (and I forgot to sift it!).
You'll have to either have to either purchase
quinoa flour at the store or likely add more than 1
cup of homemade
quinoa flour.
INGREDIENTS 2 whole eggs 1 large banana 4 scoops Naked Whey protein powder 1/2
cup of milk 1/2
cup of oat or
quinoa flour 1/2 teaspoon vanilla extract (to taste) 1/2 teaspoon baking soda (optional to make a fluffier waffle) PREPARATION Step 1: Mix all the ingredients together either by hand or using a blender / food processor.
(I like the texture
of Trader Joe's almond meal the best) 1/2 C
Quinoa flakes I filled 2/3
of a 1/2
cup measure with Tapioca
flour and then the rest with Sorghum (total 1/2 C) 1/2 Tblsp
of Flax Seeds.
for the fritters: 2
cups of cooked
quinoa 2
cups of cooked peas 1
cup of loosely packed basil, roughly chopped 2 tablespoons
of extra virgin olive oil + a couple
of tablespoons for frying 2 tablespoons
of chickpea
flour 1 teaspoon
of kosher salt 1 egg, lightly beaten for the tarragon zucchini slaw: 1 zucchini shredded with a julienne peeler or mandolin 2 tablespoons
of mayo (vegan or regular, etc) 1 tablespoon
of lemon juice 2 tablespoons
of minced tarragon a pinch or two salt METHOD Make the fritters:
I would try maybe 3 tablespoons
of quinoa flour instead
of a 1/4
cup and see where that gets you.
I used just 1/2
cup cocoa powder, since that's all I had, replaced the erythritol with sucanat and the
quinoa flour with spelt, subbed the pureed blueberries with one pureed and peeled apple, and stirred in about 3/4
cup of chocolate chips.
-- Soy or Rice /
Quinoa milk instead
of Almond milk — Canned 100 % Pure Pumpkin instead
of the bananas — Substitute whole oats for some
of the
flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead
of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2
cup for more
of a snack and less
of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!
1
cup (250 ml) full - fat coconut milk (canned) 1 tablespoon lemon juice 1
cup (140 g) superfine brown rice
flour 3/4
cup (90 g) millet
flour 3/4
cup (90 g)
quinoa flour 1/4
cup (25 g) almond
flour 1 tablespoon baking powder 3/4 teaspoons fine sea salt 1/4 teaspoon ground ginger 1/2
cup plus 1 tablespoon (115 g) natural cane sugar Zest
of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow) 1/4
cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries 1/2 teaspoon ground pink peppercorns
2cups flax seed meal 1
cup super grains (red, white
quinoa, millet and buckwheat, comes mixed — from whole foods) 1
cup spelt
flour 1 / 2
cup garbanzo
flour 1 teaspoon baking powder 1 1/4 teaspoon each
of onion and garlic powders 1/2 t white pepper 1/3
cup olive oil 1 2/3
cup water
I made this with 1
cup quinoa flour and.5
cup ground flax + 2 T chia seeds in place
of white
flour.
I tried to make these a little healthier by using blackstrap molasses instead
of regular, using only 1/4
cup oil and adding 1/3
cup applesauce, and using 1
cup King Arthur white whole wheat
flour and 3/4
cup quinoa flour.
I made these yesterday using gluten - free oats ground to make oat
flour, cooked
quinoa instead
of quinoa flakes, 1 egg instead
of the flax egg, greek plain fat free yogurt instead
of the coconut yogurt, regular sugar instead
of coconut sugar, and added about 1/4
cup flax meal.
Blueberry oat chia seed pancakes topped with Greek yogurt and maple drizzle Ingredients 1
cup cooked
quinoa 3/4
cup oat
flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4
cup of chia seed 2 large eggs 1 tablespoon unsalted butter 1/2
cup milk (dairy or non-dairy) 2 tablespoons pure maple syrup 1/4
cup blueberries -LSB-...]
1 tsp coconut oil 1 tbsp
of of organic tamari 1
cup of cremini mushrooms, chopped 2
cups of kale, and chopped 2 cloves
of garlic, minced 1/4
cup raw cashews 1/4
cup water 1
cup of cooked chickpeas 2 tbsp
of fresh thyme
of 1 tsp
of dried 3 tbsp nutritional yeast 1 tbsp
of quinoa flour (or
flour of your choice) 1 tsp raw tahini 1 tsp fresh lemon juice
I used equal ratios
of quinoa and oats (1/4
cup of each), but I ended up grinding the oats into oat
flour.
Instead
of using a full
cup the GF
flour for this recipe, I went half and half with Quinoa Flour — another Gluten Free f
flour for this recipe, I went half and half with
Quinoa Flour — another Gluten Free f
Flour — another Gluten Free
flourflour.