2 1/2 cups quinoa flour 2 teaspoons baking soda 1 1/3 cups applesauce 1/2 teaspoon vanilla 1/2 cup butter or margarine 1/2 teaspoon salt 1 cup natural sugar, packed 1 teaspoon cinnamon 1/2 cup walnuts, chopped 1 cup raisins 1 baking apple, grated 3 eggs
Preheat oven to 350 F. Cream butter and sugar together. Beat in eggs one at a time. Stir in applesauce, grated apple, raisins and vanilla. In separate bowl stir together remaining dry ingredients. Add to wet mixture, stir by hand until well combined. Turn into an Oiled 5 by 7 loaf pan. Bake at 350 for 50-60 minutes or until an inserted toothpick comes out clean. Cool 10 minutes before removing from pan.
Note the 5x7 loaf pan should fill about 3/4 if too much go to a 5x9 loaf pan *Low cholesterol adjustment: omit eggs and replace with 1/3 cup vegetable oil.
JP's Gluten Free Pancakes (Just Perfect)
1/3 cup quinoa flour 3 tablespoons vegetable oil 1/3 cup cornmeal 1/2 teaspoon baking soda 1/3 cup rolled oats 1 teaspoon baking powder 1 tablespoon natural sugar 1 cup buttermilk 1/2 teaspoon salt 1 egg
Mix together dry ingredients. Add milk, egg and oil. Pour about 1/4 cup of batter onto prepared griddle. Turn cakes as soon as they are puffed and full of bubbles but before the bubbles break.
*Low sodium adjustment: omit buttermilk and baking soda. Instead use nonfat milk and increase baking powder to 1 1/2 teaspoons.
Sour Cream Fudge
¼ cup butter (or margarine)
½ cup water
¼ cup cocoa powder
1 cup sugar
1 ¼ cup quinoa flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt (optional)
2 eggs, separated
1 teaspoon vanilla
¼ cup sour cream
Preheat oven to 375˚. Place butter and water in saucepan.
Bring to boil, remove from heat and whisk in the cocoa powder. Sift together
the sugar, quinoa flour, baking powder, baking soda, and salt. Add the cooled
cocoa mixture, egg yolks, vanilla, and sour cream and blend well. Beat the egg
whites until stiff but not dry. Fold into batter. Spoon into muffin tin lined
with paper cupcake liners. Bake for 20 minutes, or until a toothpick inserted
in center comes out clean.
Makes 12 cupcakes
Muffins Created by: Pam Ruggles
1 cup quinoa flour
1 cup arrowroot or tapioca flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup hazelnut or almond butter
1 teaspoon almond flavoring
1 cup water
1/3 cup oil
1/3 cup agaves nectar or honey
½ cup chopped frozen cherries (optional)
Mix all dry ingredients in a large bowl. Mix all wet
ingredients thoroughly in another bowl. Add wet ingredients to the dry
ingredients and stir just until mixed. Drop batter into greased muffin tin. Bake at 350˚ for 15-20 minutes
Makes about 12 muffins.
*Note: Pam lives at 4,000 ft elevation and uses less baking
powder and soda than someone at a lower elevation or sea level would need. At
those levels perhaps 1 ¾ tsp of baking powder and 1 teaspoon of baking soda
would work better.
GLUTEN FREE APRICOT CAKE by Jeanne Barkemeijer de Wit
2 cups quinoa flour 1 cup gluten free flour mix (nature's all purpose blend) 4 tsp baking powder 1 tsp baking soda 1 cup raw sugar 1 large box jello mix (orange, peach or strawberry) 6 eggs 1 lb ripe apricots* (pealed, chopped & pureed) 3/4 cup olive oil 1 cup apricot juice (water or milk may be used). 1 tbs vanilla 1 tsp cinnamon dash ginger
Mix together all ingredients. Beat on high speed for at least 3 minutes Pour into pan (filling half way) Cake is done when toothpick comes out clean
*may substitue any other fruit such as peaches or strawberries.
Vanilla Icing 1 cup confecitoner's sugar 1 tsp vanilla mix until everything is blended, may add a drop or two of water if needed. Smear all over - cool and refrigerate cake
Note: Jeanne was the original designer of our web site
Banana-Quinoa Muffins (Gluten-Free)
1/2 cup Quinoa Flour 1/2 cup Quinoa Flakes 2 Tbsp Honey 2 tsp Baking powder
1 tsp Baking soda 1/2 tsp Salt 2 Very Ripe Bananas 2 Eggs
Preheat oven to 400 degrees. Mix flour and flakes with dry ingredients. In separate bowl mix together bananas, eggs and honey, add to dry ingredients. Pour into greased muffin tins. Bake 20-25 minutes at 400 degrees. Note: fill muffin tins 1/2 full.
For waffles, add 3 tablespoons oil and 1/2 cup milk or until desired consistency.
Crispy Quinoa Cookies (Gluten-Free)
1/2 cup Honey 1 cup Quinoa Flour (or Rice Flour) 1/3 cup Brown sugar 3/4 cup Quinoa Flakes 1/2 cup Butter (or Margarine) 1 teaspoon Baking Soda 1/2 cup Peanut butter 1/4 teaspoon Salt (optional) 1/2 teaspoon Vanilla 1/2 cup nuts (optional)
Heat oven to 350 degrees. Beat honey, brown sugar, butter, peanut butter, and vanilla in medium bowl until creamy. Combine quinoa flour, quinoa flakes, baking soda and salt in small bowl. Add to mixture and beat until well blended. If desired add nuts. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. Yields about 3 dozen cookies.
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