Cooking with Quinoa Flakes
Recently I found some Qinoa (pronounced keen-wah) flakes at the supermarket, and thought I’d try adding them to a few recipes. I had read that they had a funny after taste, but none of us have experienced that, in fact hubby didn’t even notice that there was anything different. Pumpkin, Quinoa and Ricotta Muffins (Moderate Salicylates, Low Amines, Low Glutamates) 300g butternut or squash pumpkin, peeled and chopped 1 cup plain self raising flour 1 cup wholemeal self raising flour 1/4 cup sunflower oil 2 eggs, lightly beaten 1 cup light smooth ricotta 1/3 cup quinoa flakes Poppy seeds or grated cheese for the top (Amines) Preheat the oven to 180 C and prepare the muffin pans (makes 12 regular sized muffins). Steam the pumpkin until soft, then mash and set aside to cool. Combine the pumpkin, ricotta, oil and eggs in a bowl and stir to combine. Sift the flours (returning … Continue reading
