Tag Archives: quinoa flour

Try It Out Tuesdays: Peanut butter & Oatmeal cookies


Today I wanted something with peanut butter. I came across a recipe on pinterest which I will post later (on my cell right now)ย from Debbieย and came up with my own peanut butter cookie version. Here we go!

Makes 20-24 cookies

  • 4 tbsp butter
  • 4 tbsp peanut butter
  • 1/4 cup sugar
  • 3/4 cup all purpose flour
  • 1/4 cup quinoa flour
  • 1/3 cup oats
  • 1/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla
  1. Pulse oats into powder.
  2. Combine all ingredients in food processor.
  3. Take out and form dough into 2 small balls. Cover with cling wrap and refrigerate for at least an hour.
  4. Preheat oven to 350F
  5. Unwrap and roll out dough onto floured surface. It’ll be a bit crumbly but just “mend” the cracks.
  6. Roll out dough carefully. I used both my hands and rolling pin to get it flatten to about 1/4″ thick.
  7. Cut shapes with cookie cutter and place on cookie sheet.
  8. Bake for 10 minutes.
  9. Transfer to cooling rack and wait at least 30 mins. to eat.


These are yummy…I liked them ๐Ÿ™‚ if you try them out let me know. Thanks for stopping by!


Try It Out Tuesdays: Lime & Goji Berries Muffins

yumm muffinsToday I decided to use up some of the dried goji berries that have remained untouched by everyone (except for me) in my kitchen cupboards. I have been playing around with the idea of making lime muffins. So, instead of making two different batches, I decided to put all my ideas into this one batch. I did have to forget about using peanut butter – yes, it was another idea – it just didn’t make the cut. Maybe for next week!

Makes 12 very moist muffins!

Here are the ingredients I used:

  • 1/4 cup dried goji berries (next time, I’ll use more, this batch was experimental)
  • 2 tbsp honey
  • zest of two medium sized limes
  • 1 cup regular granulated sugar (I’m out of brown sugar – sad)
  • 1/2 cup quinoa flour
  • 1-1/2 cups spelt flour
  • pinch of salt
  • 1/2 tsp baking soda
  • 2 eggs
  • 1/2 cup evoo
  • 1/2 tsp almond extract
  • 1 cup vanilla yogurt (I 100% prefer flavoured yogurt when baking with quinoa flour)


  1. Preheat oven to 375 degrees and line muffin pan with muffin cups.
  2. In a small bowl, place goji berries and pour honey on top. Set aside.
  3. In another small bowl, mix sugar and lime zest. Set aside.
  4. In a medium bowl, stir together both flours, baking soda and salt. Set aside.
  5. In a different bowl, beat together the two eggs and slowly beat in the sugar mixture until thoroughly incorporated. Once the sugar is incorporated, slowly pour in the oil and continue beating.
  6. Add almond extract and mix well with wooden spoon.
  7. Stir in flour mixture (medium bowl) into egg mixture. Alternate with yogurt. Batter will be a bit thick, alternating makes it easier to mix well.
  8. Fold in goji berries and honey.
  9. Scoop batter into muffin cups. I filled mine to the very top.
  10. Bake for 20 minutes or until toothpick inserted in the middle comes out clean.

I think I will be making this recipe again. My brother had 4 muffins while watching a rerun of Fresh Prince of Bel-Air. I didn’t tell him I used quinoa flour; he wouldn’t have eaten them if I had. My mom will be having one for breakfast tomorrow morning. We’ll see how well they hold up till tomorrow. I already had one; these muffins are very filling!

Please let me know if you try this recipe!!

Thanks for stopping by!

Try It Out Tuesdays: Quinoa & Oatmeal peanut butter muffins


Today’s post will be short & sweet as I am posting it from my cell ๐Ÿ™‚



1/2 cup quinoa flour

1/2 cup spelt flour

1-1/2 cups quick oatmeal flakes

1/2 cup brown sugar

1 tsp salt

1 tsp baking soda

2/3 soy milk

1/4 cup peanut butter

1 egg* (or 1 tbsp white vinegar & 1 tsp baking soda)

1 tsp cornstarch



1. Preheat oven to 400 degrees

2. Line a muffin tin with cupcake liners (or grease it)

3. In a large bowl, whisk together the flours, sugar, salt, and baking soda. Then stir in oatmeal flakes.

4. In a smaller bowl pour in milk and add peanut butter. Whisk until peanut butter is completely incorporated. Whisk in cornstarch. Add in egg and whisk (again) – I didn’t use an egg, I mixed in 1 tbsp white vinegar with 1 tsp baking soda.

5. Slowly stir in wet ingredients (small bowl) into dry ingredients (large bowl).

6. Pour into prepared muffin tin.

7. Bake for about 18 minutes or until toothpick inserted in middle comes out clean.


I had my muffins with homemade strawberry jam and coffee on the side ๐Ÿ™‚

NOTE: For some reason, my muffins didn’t rise at all ๐Ÿ˜ฆ I’ll try this recipe again with maybe 1 tsp of baking powder…I think the baking soda in my egg replacement kinda messed this up. Oh well. They still tasted quite good to me!!! My mom found them a bit too sweet so you might want to decrease the sugar amount. I thought they were just right.

If you try out these muffins please let me know…enjoy! ๐Ÿ™‚

Try It Out Tuesdays: Quinoa Cornbread

Quinoa bread

I bought quinoa flour this past weekend. I didn’t really know what I wanted to make with it but I knew I wanted to try it out. I’ll be honest, I was a bit skeptical about it. I have spent the past couple of months trying to make something edible out of almond flour but failed every time. I don’t understand why my attempts didn’t work. I did some research and learned that quite a few people out there recommend Honeyville almond flour. I’ve looked for it at my local grocery store but have not found it. I might maybe possibly sometime in the fall check out Whole Foods and see if they carry that brand. But for now, I’m loving quinoa flour!

I will try and see if I can find the original recipe that my recipe is based on. When I find a good recipe I bookmark that page in my recipes folder and then write out the recipe in my recipe binder. Well, as mentioned in my previous post, my laptop is dead so all I have are quite a few written down recipes but no website addresses. Sad, I know.


  • 1/4 cup quinoa flour
  • 1/4 cup spelt flour
  • 1 cup ground cornmeal
  • 1/2 tsp cornstarch (you could replace with xantham gum)
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup sour cream
  • 1/4 cup evoo
  • 1/4 honey
  • 1 tbsp white vinegar mixed with 1 tsp baking soda (or you can use an egg)
  1. Preheat oven to 375F
  2. In a large bowl combine all the dry ingredients.
  3. In a medium bowl mix the vinegar mixture with the evoo, honey and sour cream.
  4. Slowly pour wet mixture into dry mixture (large bowl) and mix well.
  5. Pour into oiled bread pan and bake for 25-28 minutes or until toothpick inserted in centre comes out clean.

Tip: If you want a nice golden top, you can brush melted butter before putting bread in oven.


I liked this recipe. I was initially going to use cornmeal and quinoa flour but then I realized the smell of quinoa flour is quite strong so I assumed the taste would be strong as well. I’m content with the finished product. The quinoa taste is there but it is not super strong. My brother ate it without complaining and he doesn’t eat quinoa!

Next time I will use eggs because the bread was a little bit crumbly (check out all the crumbs in the first photo!).

I will be trying another twist on this bread with cornmeal and quinoa only plus bananas and raisins. I think the bananas will definitely help with the flavour…yummy! I might bake it in my muffin tin and omit the xantham gum/cornstarch from the recipe. It is just so much easier to store muffins than bread.

Thanks for stopping by and if you try the quinoa bread recipe please let me know!