Quinoa (Chenopodium quinoa) is another “pseudo-grain” that is a relative of Swiss chard and beets. Long cultivated by the Inca people in the Andes Mountains, quinoa is a small, round grain that is either white, red, purple or black. Though much of the quinoa sold in the United States is imported from South America, farmers in high-altitude areas near the U.S. Rocky Mountains are now growing quinoa.
It is high in protein and is a complete protein — it contains all the essential amino acids our bodies can’t make on their own.
You can find quinoa flour in the natural foods section of your supermarket. To make your own, grind raw quinoa in a clean coffee grinder. (To clean a coffee grinder, simply grind white rice in it.)
Quinoa-Almond Pumpkin Muffins
• 1 cup quinoa flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon sea salt
• 1/2 cup puréed pumpkin
• 1/4 cup crunchy almond butter
• 3 large eggs
• 1/2 teaspoon almond extract
• 1/4 cup melted butter or coconut oil
• 1/2 cup agave nectar
• 1 tablespoon sliced almonds or 12 pecans
1. Preheat oven to 350 F.
2. Coat muffin tins with melted coconut oil, or line them with paper muffin cups.
3. Mix flours, baking powder, baking soda, cinnamon, pumpkin pie spice and salt together in large bowl.
4. In another bowl, whisk together pumpkin, almond butter, eggs, extract, butter and agave nectar. Add to flour mixture and mix well.
5. Pour batter into prepared tins, dividing evenly. Sprinkle sliced almonds evenly over batter or top each with 1 pecan.
6. Bake on middle rack for 20 minutes, or until toothpick comes out clean.
Looking for more whole grain recipes for baking? Check out Baking With Whole Grains to whet your appetite.
Karen K. Will is editor of Heirloom Gardener magazine, and co-author, along with Editor-in-Chief Oscar H. Will III, of Plowing With Pigs and Other Creative, Low-Budget Homesteading Solutions (New Society Publishers, 2013).