I recently got a request for some recipes without wheat, rice flour or chickpea flour. I immediately remembered a delicious Banana-Quinoa Muffin recipe that I used to make all the time. This recipe comes from the back of Ancient Harvest Quinoa, which has a whole variety of quinoa products and also a lot of very creative recipes on their website. If you can’t find quinoa in your town, you can order individual products online at Amazon.com.
Quinoa is an ancient grain from South America that is a complete protein and so healthy that there is almost no malnutrion in the people who consume quinoa in the poor regions of Bolivia. It’s great for vegetarians, babies and people with allergies. You can cook the quinoa grain like rice or cook the quinoa flakes to make a breakfast cereal (like oatmeal). The quinoa flour is also great for baking.
BANANA – QUINOA MUFFINS (or waffles)
1/2 cup quinoa flour
1/2 cup quinoa flakes
1/3 cup brown sugar (or 1/3 tsp stevia for sugar-free)
2 TB honey (or 1/8 tsp stevia for sugar-free)
2 tsp baking powder (or 1/2 tsp baking soda mixed with 1 tsp lemon juice)
1 tsp baking soda
1/2 tsp salt
2 very ripe bananas
2 eggs (or 3 tsp egg replacer mixed with 4 TB water for egg-free. See here for other egg substitutes.)
Optional: blueberries, raisins, cut up apricot, cranberries, grated apple, grated carrot, or cinnamon.
Preheat oven to 400 degrees. Mix flour, flakes and all dry ingredients. Mix in mashed bananas and all wet ingredients. Pour into greased muffin tins (fill muffin tins 1/2 full). Bake 20-25 minutes.
To make waffles, add 3 TB oil and 1/2 cup milk.