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There are a variety of suitable food products for people who wish to start a balanced, gluten- free diet, or at least eat nutrients with a low gluten content, which will improve their digestive system. A good example is the quinoa seed. Gluten free, it is also rich in protein, fiber and omega 3 and 6. This seed can replace pasta and even rice, and it is so versatile that it can become an essential part of our daily diets.
Quinoa is also used for preparing gluten-free desserts. Here’s a recipe for muffins made with quinoa flour.
1- To make quinoa flour, first, you must wash and rinse the quinoa grains until the water comes clear to remove the little white film called saponin that covers the seeds.
2- Leave it overnight to dry on a well absorbent towel. The next day, put the quinoa in the sun for a couple of hours.
3- Process the dry quinoa in a blender at 4-second intervals, stirring with a spoon or trowel until it looks like white flour.
Quinoa, carrot and cinnamon muffins (yields 10-12 muffins)
– 2 eggs
– 250 gr. quinoa flour
– 1 ½ cups grated carrots
– One teaspoon baking powder
– ½ teaspoon ground cinnamon
– dash of salt (not more than ½ teaspoon)
– optional: natural vanilla essence
– 1 cup brown sugar or agave
-200 Ml. almond milk (most of the time it is gluten-free, but just in case check the label on the back)
Preheat the oven to 350ºF (150ºC)
Prepare a muffin tray with 12 holes and place paper cups in each
In a glass bowl, place the quinoa flour, baking powder, salt, ground cinnamon and mix well.
In a separate bowl beat the eggs.
Add sugar or agave slowly and beat on medium or low speed.
Simultaneously add milk and flour mixture with remaining ingredients over the beaten eggs. Mix carefully to avoid air escaping from the mix.
Fill three-quarters of each muffin tray cavity with the mixture and pat gently to level and remove any air bubbles.
Bake about 25 minutes or until a toothpick inserted comes out completely dry. ■