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Higher in fat than wheat flour, quinoa flour makes baked goods moister. Quinoa flour has a pleasant, nutty taste. Quinoa has an almost ideal balance of amino acids plus vitamins and minerals. It is probably the least allergenic of grains. Quinoa flour makes baked goods moister. Originally a grain from South America. INGREDIENTS: Organic Quinoa Flour. Nutrition Facts Serving Size: 1/4 cup (24 g) Nutrient Amount % DV Calories 120 Calories from Fat 15 Total Fat 2 g 3% Sodium 0 mg 0% Total Carbohydrate 12 g 4% Dietary Fiber 2 g 8% Protein 4 g Note: This flour is processed in a mill which also processes wheat flours. Replace up to half the wheat flour with quinoa flour in general baking recipes, and up to one-fourth of the wheat flour in yeast breads. It will, however, impart a slightly "green" or raw flavor if too much is used. Crispy Quinoa Cookies 1/2 cup Honey 1/3 cup Brown Sugar 1/2 cup Butter 1/2 cup Almond Butter 1/2 tsp. Vanilla Extract 1 cup Quinoa Flour 3/4 cup Quinoa Flakes 1 tsp. Baking Soda 1/4 tsp Salt 1/2 cup chopped Walnuts Heat oven to 350 degrees F. In a medium bowl, cream together honey, brown sugar, butter, nut butter and vanilla. Combine Quinoa Flour, Quinoa Flakes, Baking Soda and Salt in a small bowl. Add dry mixture to creamed mixture and beat until well blended. Add Nuts. Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Bake 12 - 15 minutes or until golden brown. Cool 2 minutes before removing from cookie sheet. Yields about 3 dozen small cookies.
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