Why do bakers and homemakers alike love using quinoa flour? Well simply because it adds chewiness and nutty flavor to baked goodies and for some reason, the end product seems to be really moist. Now don't you love that as well? I do!
What I love about quinoa is its high-protein content and because of its gained popularity, people have come up with thousands of delicious recipes and quinoa-derived products like cereal and flour. It can either be made from milled or unmilled grains and the color is usually creamy yellow or ivory. Quinoa is gluten-free so this is perfect for people with gluten intolerance. If you are purchasing processed quinoa products make sure it has the "gluten-free" markings otherwise it can be contaminated.
I like the quinoa crispy cookies and for this recipe you will need:
1 cup quinoa flour
¾ cup quinoa flakes
½ cup brown sugar
½ cup honey
½ cup butter
½ cup almond butter
½ tsp vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
½ cup chopped walnuts/pecans (or any nut that you prefer)
Mix together honey, brown sugar, butter, nut butter and vanilla. Make sure it turns out to be creamy. In a separate bowl, combine quinoa flour, quinoa flakes and baking soda. Add the dry mixture to the cream mixture and beat until everything is well blended. Add nuts and drop rounded teaspoons of the cookie mixture about 2 inches apart onto ungreased cookie sheet. Bake it for 12-15 minutes at 350 degrees F. Let the cookies cool for at least 2 minutes before removing them from the sheet. Makes about 3 dozen small cookies. Enjoy!
For more recipes using quinoa flour, feel free to visit http://www.quinoakitchen.com/
Article Source: http://EzineArticles.com/?expert=Patricia_Wentworth
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