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Featured Grain: Quinoa Flour– America – Dominate Grain in South America
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About the Recipes: The crinkle topped brownie cookies are gluten free and use wholegrain quinoa flour. They are easy to make and full of rich chocolate flavor. A bonus is that they are high in protein and nutritious. Add a touch of vanilla and berry flavor, using crushed dried berries. A little sprinkle of salt over the top adds a nice contrasting flavor.
What is Quinoa Flour?
Quinoa is a “pseudo grain” because it’s similar to grains in nutrients and used like a grain. It is an ancient South American grain, and the majority is produced in Bolivia and Peru. Recently, it was recognized as a “superfood” since it has a high nutritional content. It has a denser texture and provides a natural flavoring. Its flavor is nutty with a slightly sweet earthy flavor. Since it is so absorbent, it can burn easily. Increasing the amount of liquid in the recipe or reducing the oven temperature will help when baking.
Quinoa flour might have some bitterness so toasting the flour eliminates that problem. Using this flour is a great way to get more fiber, vitamins, and minerals, and it’s a great alternative for anyone who is allergic to gluten.
How to Toast Quinoa Flour (Traditional Method)
It’s less likely to burn and can be used for larger amounts.
1 (bag) ground quinoa flour
- Preheat oven to 300 degrees F.
- Pour quinoa flour onto a parchment lined baking pan with edges; spread evenly.
- Bake on the center rack for about 1 hour, mixing flour around every 20 minutes. This prevents burning the flour.
- Check after one hour; keep cooking for 20 minutes intervals until the flour is uniform golden brown with no light areas.
- Cool completely before using or storing it.
Quinoa Recipe from: simplyquinoa.com
Cookie Recipe Inspired by: georgeats.com
Preheat oven to 350 degrees F.
Using a 1-1/2 Tablespoon cookie scooper, place cookies on lined cookie sheet, about 6 to 8 per cookie sheet.
Lightly flatten top of each cookie, sprinkle with 1/4 teaspoon fine chopped pecans, and a sprinkle of coarse salt.
Bake in 350-degree F. oven for about 12 to 14 minutes.
Remove from oven; let rest about 10 minutes; remove to cooling rack to cool completely.
For the best result, store uneaten cookies in an airtight container in the refrigerator.
pdf for Copy of Recipe – Berry Brownie Cookies
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