Baking gluten free has introduced me to an number of different flours. However having had to toss some of my baking results, has taught me which flours tend to work better than others. Quinoa flour, or cooked quinoa is becoming one of my favorite ingredients. These gluten free quinoa carrot spice muffins (or you can make this into a cake) are super moist, delicious and nutritious. Quinoa is one of the most protein enriched foods that we can eat, and it contains almost twice as much fiber as other grains. So I feel good having my girls pack these in their lunches daily!
- 2 organic carrots
- 1 organic apple pealed
- 1 1/4 cup of cooked quinoa
- 4 organic eggs
- 1/3 cup of almond milk
- 1/2 cup of soft organic butter
- 3/4 cup of Wholesome Sweeteners Organic Sugar
- 1/2 cup of white rice flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp nutmeg and ginger each
- 1/2 cup organic raisins (optional)
Preheat oven to 350 degrees.
(Make sure that you have your precooked quinoa ready. Cook according to the package which is usually 2 cups water and 1 cup quinoa – bring to a boil and then turn off stove and cover quinoa and let sit for 15-18 minutes or until water is completely absorbed. TIP: make sure you wash quinoa thoroughly before cooking.)
In food processor put carrots, apple, quinoa, eggs, milk and butter process for about 5 minutes stopping once to scrape down sides. Add all other ingredients and process about 2 minutes more
Pour batter into cupcake pan ( or 9 inch sq pan lined with parchment paper if you would like a cake).
Bake for 30 minutes (or 1 hour for cake) or until toothpick comes out clean. These muffins are extremely moist so don’t try to overcook them.