Wednesday, November 26, 2008

What Do I Do With Quinoa Flakes?

I'm so glad you asked!

Last year I posted this great recipe for Amish Baked Oatmeal, after we were served it at the wonderful Catamount's Bed & Breakfast in Williston, Vermont.

I've been dickering with that recipe ever since to vary it, make it more healthy, etc. Here's the quinoa flake version, with suggestions for additions. Play with it, you can't go wrong.

Baked Quinoa (because Amish Baked Quinoa sounds odd)

3 cups quinoa flakes
1 cup maple syrup (a little less may do the trick. Grade B is best!)
2 teaspoons baking powder
1 scant teaspoon salt
2 beaten eggs
3/4 C coconut oil
1/2-3/4 cup milk (I use almond milk, goat yogurt, soy milk...)

Mix together and put in ramekins or baking dish. 30 minutes at 350 degrees F.
We halve this recipe to serve 4. More eggs makes it moister. The batter should be like thick pancake batter.

The quinoa becomes like flour.

Optional additions: a banana, cut up in little chunks.
Dried fruits (make it wetter).
1/4 Cup of hemp seeds.
1/4 Cup of amaranth.
Spices like cinnamon and cardamom.
For oil, other options are grapeseed oil, ghee, and olive oil.

This recipe works great with millet, rice, buckwheat (the flaky kind), it's a great way to add different grains to your diet, and it's the perfect basis for experimentation. Enjoy!

No comments: