Two Gluten-Free Quinoa Flakes Dessert Recipes

Recipe#1 Gluten-Free Banana-Quinoa Muffins

Ingredients

1/2 cup Quinoa Flour
1/2 cup Quinoa Flakes
2 Tbsp Honey
2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Sea Salt
2 Very Ripe organic Bananas
2 organic Eggs

Directions

1.Preheat oven to 400 degrees.
2.Mix flour and flakes with dry ingredients.
3.In separate bowl mix together bananas, eggs and honey, add to dry ingredients.
4.Pour into greased muffin tins.
5.Bake 20-25 minutes at 400 degrees.

*Note: fill muffin tins 1/2 full.

*Note:Quinoa Flakes
Many people have found quinoa flakes to be a fantastic alternative to dried oats, and use them in place of oatmeal in baking recipes. Oatmeal cookies can easily become quinoa cookies, and some people testify to the more filling nature of this grain.
Even though quinoa is an ancient grain, its use in North American cooking is fairly recent.

#2 Gluten-Free Crispy Quinoa Cookies

Ingredients

1/2 cup Honey
1 cup Quinoa Flour (or Rice Flour)
1/3 cup Sucanat(organic brown sugar)
3/4 cup Quinoa Flakes
1/2 cup organic butter
1 teaspoon Baking Soda
1/2 cup natural nut butter
1/4 teaspoon Sea Salt
1/2 teaspoon Vanilla
1/2 cup chopped nuts (optional)

Directions

1.Heat oven to 350 degrees.
2.Beat honey, brown sugar, butter,nut butter and vanilla in medium bowl until creamy.
3.Combine quinoa flour, quinoa flakes, baking soda and salt in small bowl.
4.Add to mixture and beat until well blended.
5.If desired add nuts. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
6.Bake 12 to 15 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.

Yields about 3 dozen cookies.

Enjoy!!

Sylvie Thibert

Two Gluten-Free Quinoa Flour Desserts

Quinoa flour can be made from milled or unmilled grains. Unmilled grains produce a more coarse, nutritious flour, while milled grains are used to make a much smoother flour. In either case, the flour is typically a creamy yellow to ivory color.
Quinoa is gluten-free, so quinoa flour can be safely used in gluten-free baking projects for people with gluten intolerance.
The remarkably high protein content of quinoa grains holds true in quinoa flour, with the protein content averaging around 17%. Quinoa flour is also very high in dietary fiber.
The flavor of quinoa flour is very mild, with a hint of nuttiness. It is often combined with tapioca, potato starch, and sorghum to create a gluten-free baking mix.Quinoa flour may also be used as a thickener in sauces, soups, and other dishes, especially in cases where additional protein might be viewed as beneficial.
Quinoa flour should ideally be stored in the fridge or freezer, rather than at room temperature, and it should not be exposed to heat, bright light, or moisture until it is ready for use.

Recipe#1-Gluten-Free Apple-Nut Bread Recipe

Ingredients

2 1/2 cups quinoa flour
2 teaspoons baking soda
1 1/3 cups applesauce
1/2 teaspoon vanilla
1/2 cup organic butter
1/2 teaspoon sea salt
1/2 cup organic cane sugar
1 teaspoon cinnamon
1/2 cup walnuts, chopped
1 cup raisins
1 baking apple, grated
3 organic eggs

Directions

1.Preheat oven to 350 F.
2.Cream butter and sugar together. Beat in eggs one at a time. Stir in applesauce, grated apple, raisins and vanilla.
3.In separate bowl stir together remaining dry ingredients. Add to wet mixture, stir by hand until well combined.
4.Turn into an oiled 5 x 7 loaf pan. Bake at 350 for 50-60 minutes or until an inserted toothpick comes out clean.
5.Cool 10 minutes before removing from pan.

*Low cholesterol adjustment: omit eggs and replace with 1/3 cup olive oil.

Recipe#2 Gluten-Free Quinoa Hazelnut Muffins

Ingredients
1 cup quinoa flour
1 cup arrowroot or tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup organic hazelnut or almond butter
1 teaspoon almond flavoring
1 cup water
1/3 cup olive oil
1/3 cup agave nectar or honey
1/2 cup chopped frozen cherries (optional)

Directions

1.Mix all dry ingredients in a large bowl.
2.Mix all wet ingredients thoroughly in another bowl.
3.Add wet ingredients to the dry ingredients and stir just until mixed.
4.Drop batter into greased muffin tin.
5.Bake at 350˚ for 15-20 minutes

Makes about 12 muffins.

*Note:Arrowroot flour:
Arrowroot flour is ground from the root of the plant, and is very useful for thickening recipes. It is tasteless, and the fine powder becomes clear when it is cooked.

*Note:Tapioca flour:
Tapioca flour is made from the root of the cassava plant, once ground it takes the form of a light, soft, fine white flour. Tapioca flour adds chewiness to baking and is a good thickener.Tapioca flour is an excellent addition to any wheat free kitchen. It's a fairly resilient flour, so storing at room temperature is no problem.

I hope that you take the time to try these recipes and that your family enjoys them...

Sylvie Thibert

Three Great Zucchini Recipe Videos

Here is a quick recipe for baked zucchinis.
Watch the video below to get a good idea how it is made...mmmm



Click below for an easy recipe to make stuffed zucchinis.You will notice that homemade sausages are used for this recipe.I would just make it vegetarian style,just as tasty!



Here is a very original recipe for a zucchini-tomato stew.Very tasty and a great side dish to any fall meal.



I really hope that you've enjoyed these videos...

My next few recipes will deal with gluten-free healthy desserts!!!

Enjoy!!!

Sylvie Thibert

Gluten-Free Flour Recipe

I've been asked by quite a few people lately if I knew of a good recipe for gluten-free flour.A tasty gluten-free flour recipe is difficult to come by.This recipe seems like it is easy to put together.A completely safe alternative for those who must stick to a gluten-free diet for health reasons.

Because of the broad range of symptoms celiac disease presents, it can be difficult to diagnose. The symptoms can range from mild weakness, bone pain,chronic diarrhea, abdominal bloating and progressive weight loss. If a person with the disorder continues to eat gluten, studies have shown that he or she will increase their chances of gastrointestinal cancer by a factor of 40 to 100 times that of the normal population. It is therefore imperative that the disease is quickly and properly diagnosed so it can be treated as soon as possible.

Celiacs...here is your requested recipe!

Gluten-Free All Purpose Flour recipe

This flour is just like the whole wheat flour that you would use in everyday baking.

Ingredients
1 cup brown rice flour
1 cup rice flour
1 1/4 cups sweet rice flour
1/2 cup potato starch
2/3 cup tapioca flour
1/3 cup cornstarch
2 tsps. xanthan gum

Directions
1.Mix all the following ingredients together in a large mixing bowl:
2.Place in an airtight container.

Tips & Warnings

-The first step is finding and buying the ingredients.It is BEST to go to a natural foods store. There is a wider variety for your selection.
-Never add/substitute anything containing gluten to this mixture..Please follow the easy directions..

*Note: Brown rice flour
Brown rice flour is heavier than its relative, white rice flour. It is milled from unpolished brown rice so it has a higher nutritional value than white, and as it contains the bran of the brown rice it has a higher fibre content. This also means that it has a noticeable texture, a bit grainy.
It does have a slight nutty taste, which will sometimes come out in recipes depending on the other ingredients, and the texture will also contribute to a heavier product than recipes made with white rice flour.
Bulk buying is not recommended as it is better used when fresh, store in an airtight container.

*Note:White Rice Flour
This flour is milled from polished white rice so it is very bland in taste, and not particularly nutritious. It can be used on its own for a variety of recipes and has a reasonable shelf life, as long as it is stored in an airtight container to avoid it absorbing moisture from the air.

Note:*Potato Starch
This is a fine white flour made from potatoes, and has a light potato flavour which is undetectable when used in recipes. It's one of the few alternative flours that keeps very well provided it is stored in an airtight jar, and somewhere cool and dark.

This flour mixture replaces your usual flour with equal measurements.

Enjoy!!

Sylvie Thibert

Grilled Zucchini Pizza Slices

This is a really fun and simple recipe to make.Everyone will appreciate it because its different,original and light tasting.Go ahead impress friends and family,especially the kids.People will think that you spent hours making them, only you need to know the truth...shhhh...

Grilled Zucchini Pizza Slices

(This "recipe" is just a guideline, adjust amounts to make as
many pizzas as you'd like).

Ingredients

-large zucchini slices, cut 3/4 inch thick
-olive oil,(for lightly brushing both sides of pizza and oiling grill grate)
-pizza sauce of your choice(preferably home made or organic)
-grated cheese (I used a blend of low-fat shredded mozzarella but you can use any cheese you'd enjoy on pizza).
-pizza toppings of your choice (I used low-fat turkey pepperoni, but you can also use mushrooms,cooked organic sausage,lean ground organic meat, onions, sliced olives, sauteed bell peppers, or any other toppings you'd like on pizza.)

Directions

1.Oil the grill grates (I use a bit of oil on a paper towel), then preheat grill to medium-high.
2.Cut zucchini into thick slices about 3/4 inch thick.(I wouldn't use enormous zucchini with large seeds for this recipe.)
3.Grill the zucchini 7-8 minutes, or until there are some grill marks and it's starting to be tender.(If the zucchini has a side that's slightly larger, grill that first so it will be the "top.") If desired, you can heat the sauce while the zucchini grills.
4.Remove zucchini from the grill, putting them grilled-side up on a cutting board.
5.Spread each slice of zucchini with about 1 Tbsp.pizza sauce,whatever desired toppings and some grated cheese.
6.Put loaded zucchini slices back on the grill and cook 7-8 minutes more with the grill lid closed. (Check them every few minutes to see when the cheese is melted and the toppings are lightly browned, especially if you're using a broiler. If you have a gas grill where you can regulate the heat, I turned it to high when I put the pizza back on.)
7.Remove zucchini pizzas from grill and serve hot.

Now don't be surprised if you get many requests for more of this recipe.It would be great as an appetizer or as a main meal accompanied with a nice fresh coleslaw or three bean salad....delicious!!!

Enjoy!!

Sylvie Thibert

Kid-Friendly Broiled Zucchini with Cheese

Who ever said that eating your veggies can't be fun??? Kids will eat basically anything if it looks good, smells good and they don't feel pressured to try it. Trust me this will be very popular with your kids especially when they see that you are enjoying this dish as much as they are. These make great appetizers before a main meal.

Kid-Friendly Broiled Zucchini with Cheese

Ingredients

-3-4 zucchini (8-10 inches long,same size zucchini works best)
-your favorite season salt or fresh spices to season zucchini
-finely grated cheese (enough to cover zucchini)
(I used low fat mozzarella mixed with fresh Parmesan cheese)

Directions

1.Preheat broiler and put rack into middle position or about 4 inches
away from broiler.
2.Wash zucchini and cut off ends.
3.Cut into slices about 3/8 inches wide.(It's important that all zucchini slices are same width so they can cook evenly).
4.Rub a large baking sheet with olive oil.
5.Cover baking sheet completely with zucchini rounds, putting them as close together as possible.
6.Sprinkle each zucchini piece with whatever seasoning salt or spices you're using.
7.Completely cover top of zucchini with grated cheese.
8.Broil until cheese is browned and zucchini is barely tender, about 5-7 minutes.

Serve immediately.
Yields approximately 6 servings

Enjoy!!

Sylvie Thibert

Two Quick Healthy Dips

Vegetable dips are always a nice addition to any snack.It can be for a special occasion or everyday.For some reason kids think that it makes the vegetables taste better. Might as well make it healthy and at least this way you know that they are getting the best of both of worlds.

Savory Yogurt Dip
Season 1 cup low-fat organic yogurt with;

-sea salt and pepper
-2 tsp.lemon juice
-4 tbsp.chopped fresh herbs(dill,basil,cilantro)
-1 tsp.lemon zest

Serves 4

Serve with raw vegetables.

Chickpea dip
In a food processor, pulse together until roughly combined:

-1 cup cooked chickpeas
-sea salt and pepper
-2 tbsps. olive oil

Before serving,pulse in 3 tbsps. fresh cilantro.

Serves 4

Serve with organic crackers.

Enjoy!!

Sylvie Thibert