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.
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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