Quinoa flour is a new ingredient for me lately. I’ve experimented with almond flour, coconut flour, brown rice flour, etc. and wanted to give this blend a try. Bob’s Red Mill (which is the brand I used) provides us with a little background on this flour.
Organic Quinoa Flour (pronounced keen-wa) is one of the most nutritious grain flour available. Quinoa was a staple food for the South American Indians living in the high altitudes of the Andes Mountains and was recognized for its superior nutritional qualities. It was dubbed “mother of all grains” by the Incas and had spiritual significance for them. Many traditions and ceremonies surrounded the cultivation, harvest and consumption of quinoa. Widespread exposure to the grain has led the rest of the world to come up with a number of quinoa-derived products, including cereal and flour. This nutrient-rich grain is a wonderful source of complete protein, providing all of the essential amino acids.
Like most of my recipes, this one is very low in sugar. You’ll notice, I only really bake with honey and maybe some organic coconut or maple sugar. I do give you the option in this recipe to add a little more sweetness, but it’s totally up to you!
Quinoa and Almond Flour Blueberry Doughnuts
Makes 6 doughnuts
- 2 tablespoons of melted ghee (or regular butter, but ghee is healthier)
- 1/3 cup honey
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup quinoa flour
- 1.5 cups almond flour
- 1/2 teaspoon baking soda
- 1 cup slightly mashed fresh blueberries
- Optional: 2 tablespoons of organic cane sugar (or you favorite type of sugar)
- Coconut oil spray
Pre-heat your oven to 350 degrees.
Combine your wet ingredients: ghee, honey, eggs, vanilla extract.
Combine your dry ingredients: quinoa flour, almond flour, baking soda, and additional sugar if preferred.
Lastly, slightly mash up your fresh blueberries with a fork. You don’t want to mash them into mush, but you want the natural juices and sweetness to come out a little in the mixture. Add them to the mixture.
Spray your donut pan with coconut oil or olive oil. Fill your pipping bag with your mixture and pip into pan.
Bake in the oven for 11-12 minutes.
Look at those BUSTING blueberries.
Discourse: A friendly gal at Bob’s Red Mill sent me the quinoa flour to test out.