2 1/2
cups quinoa flour 3/4 cup brown sugar, packed (or more, to taste) 1 tbsp.
5.0 from 1 reviews Quinoa, Pistachio Muffins Print Author: Citronlimette Serves: 8 Ingredients 1 1/3
cups quinoa flour 1 teaspoon baking powder 1/2 -LSB-...]
I used 2
cups Quinoa flour and 1 cup of sorghum flour and 3 tsp xanthan gum and 4 eggs.
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
xantham gum 1/2 cup arrowroot powder 1/2 cup potato starch 1/2 cup tapioca flour 1/2
cup quinoa flour 3 eggs 2 tbs.
1 - inch piece ginger, peeled and roughly chopped 2 cups cooked black chickpeas ** 6 - 8 ounces firm organic tofu, crumpled 1/4
cup quinoa flour 1 small onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2 teaspoons coriander powder 1 teaspoon red chile power or cayenne 1 - 2 teaspoons salt 2 tablespoons oil (optional)
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..)
I didn't have any garbanzo flour on hand, so experimented with substituting 1/2
cup quinoa flour and 1/4 cup brown rice flour.
Ingredients 1 cup Brown Rice Flour 1
cup Quinoa Flour 1 cup Arrowroot Flour 1 cup Tapioca Flour / starch 2/3 cup or unflavored protein powder (I use Genuine Health Proteins +) 3.5 tsp xanthan gum 1 tsp sea salt 3 Tbs coconut oil 2 Tbs instant yeast granules 4 egg whites (or 1 / 2 cup liquid egg whites) room temp 1.5 cups hot water
Then grab a bowl for your dry ingredients and add one
cup quinoa flour,
ingredients GLUTEN - FREE PIECRUST FLOUR: 1 1/4 cups brown rice flour 3/4 cup sorghum flour 1/2 cup arrowroot starch 1/4 cup tapioca starch 1/4
cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive oil
for the crust 1 1/2 cups purified water 3/4 tablespoon sea salt 2 1/2 tablespoons coconut sugar — divided 1 tablespoon apple cider vinegar 2 1/4 cups buckwheat flour — preferably sprouted, plus more if needed and for dusting 1/4
cup quinoa flour — preferably sprouted 1/4 cup brown rice flour 1/4 cup almond flour 1/2 teaspoon baking soda 5 tablespoons olive oil - divided
I also substituted the oats for 1/4 cup oat bran, 1/4
cup quinoa flour, and 1/8 cup golden flax meal.
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.
1/2 Cup Sorghum Flour 1/4 Cup Sweet Rice Flour 1/4 Cup Tapioca Starch 1/4 Cup Ground Flaxseed 1/4 Cup Almond Meal 1/4
Cup Quinoa Flour (made in vitamix without dry grains container!)
1/2 cup all purpose flour 1/2 cup oat flour 1/2
cup quinoa flour...
6 chicken breast (boneless, skinless) 1/4 cup egg whites (or 2 egg whites) 1/2
cup quinoa flour 2 Tbsp ground flax 1 tsp tumeric 1 tsp paprika 0.5 tsp Himalayan or sea salt (finely ground) olive oil (for lightly brushing)
Serves: 2 Serving Size: 3 Crepes Ingredients 1/2
Cup Quinoa flour 1 1/2 Scoops Vanilla Whey -LSB-...]
Griddle Cakes 1/2 cup chickpea flour 1/2
cup quinoa flour 1 cup water 1/2 tsp curry powder 1/4 tsp garlic powder 1/4 tsp fine ground sea salt
Not exact matches
if we use the 1
cup quinoa as opposed to the buckwheat
flour, must the
quinoa be cooked before?
It's one
cup of
quinoa flour which has a very different consistency to cooked
quinoa.
Orange - Kissed Seed Crackers 1/2
cup sunflower seeds 1/2
cup sesame seeds 1/3
cup flax seeds — ground 1/2
cup hemp seeds scant 1
cup amaranth,
quinoa or almond
flour 1 1/2 teaspoon sea salt 1/4
cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juice
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
3 medium striped beets 1 pie crust recipe (this one is from my book and it has
quinoa flour and almond
flour) 2 tablespoons olive oil 1 medium yellow onion, peeled and sliced 1/2 teaspoon fine sea salt 2 eggs 1/2
cup (125 ml) whole milk 1/2
cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled
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.
3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub with vanilla whey) 6 egg whites 1/3
cup almond milk (could sub with any milk) 6 tablespoons amaranth
flour (again, feel free to sub this with oat
flour, ground oats,
quinoa flakes, or almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essence
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).
Ingredients 1/2
cup tapioca
flour 1/3
cup quinoa flakes 1/3
cup hazelnut meal 1/3
cup rice
flour 1/2
cup brown sugar 1 tsp.
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 1/3
cup water 2/3
cup Kaniwa (baby
quinoa) 3
cups brown rice
flour 1 1/2
cups tapioca starch 3/4
cup potato starch 1 Tbsp xanthan gum 1 Tbsp quick rise yeast 1 1/2
cup warm water 2 Tbsp white sugar 3 Tbsp canola oil 1/2 tsp salt 1 large egg
Makes 12 1
cup quinoa, rinsed 1/4
cup vegetable oil, such as safflower, plus more for pan 2
cups all - purpose
flour, plus more for pan 3/4
cup packed dark - brown sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2
cup raisins 3/4
cup whole milk 1 large egg 1 teaspoon pure vanilla extract Directions
Used 1
cup of
quinoa flour and 2/3 of rice
flour as that's what was in house.
1/4
cup plus 2 tablespoon (60 g)
quinoa flour 2 tablespoon plus 2 teaspoon (36 g) yellow corn meal 1/4
cup plus 2 tablespoon (60 g) corn starch 1/4
cup plus 2 tablespoon (60g) potato starch (not potato
flour) 2 tablespoon plus 2 teaspoon (30 g) oat
flour (make sure they are certified gluten free) 2 teaspoon baking soda 1 teaspoon salt zest from two lemons 1
cup buttermilk 2 tablespoons lemon juice 2 large eggs 4 tablespoon (1/2 stick) unsalted butter, melted 1 teaspoon vanilla 2 tablespoons honey 1/4
cup (30 g) golden flax 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)
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?
65g (1/2
cup) spelt or
quinoa flour 60g (1/2
cup) ground flax 70g (1/2
cup) hemp hearts 100g (1/2
cup) chocolate chips or chopped dark chocolate 1 tablespoon cocoa powder 3/4 teaspoon baking soda 1 teaspoon baking powder 2 tablespoon cinnamon 35g (1/4
cup) coconut sugar 2 mashed bananas 140 ml (1/2
cup) milk 1 egg 2 teaspoon apple cider vinegar 110g (1
cup) fresh blackberries
250 grams leaven from above 800 grams bread
flour 200 grams whole wheat
flour 1 1/2
cups red
quinoa, soaked overnight 20 grams salt 750 grams water (at 85 degrees), plus another 50 grams for after autolyse Rice
flour (or bread
flour) for dusting
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 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.
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
Ingredients 1
cup uncooked
quinoa 1 tablespoon olive oil 1/3 — 1/2
cup finely chopped red onion 2 - 3 cloves garlic, finely minced 1
cup chopped carrot 1/2
cup diced red pepper 1
cup chopped potato (I used russet for creaminess) 1 jalapeno, finely chopped (de-seeded if you prefer the soup mild) 1/4
cup all - purpose
flour 1
cup corn kernels, fresh or frozen 1 32 - oz vegetable broth 1
cup 1 % milk 1/4
cup light cream 1 tablespoon crumbled dried thyme Salt and Pepper to taste
For pancakes without the added texture, substitute 1/2
cup of
quinoa flour for the 1
cup of cooked
quinoa.