More Quinoa dessert recipes.

chicklidell

Quinoa Parfait
Ingredients:

1 cup quinoa
2 cups water
1 cup strawberries
1 cup blueberries
1 cup bananas
2 cups vanilla yogurt, greek, fat free...whatever you like.


Instructions:

Halve the berries and slice the bananas. Place in freezer bags and leave them in the fridge to cool overnight.

Rinse and drain the quinoa prior to cooking. In a pot, bring the quinoa and the water to a boil. Reduce the heat and allow to simmer for about 15 minutes until all the liquid has been absorbed. Remove from heat and allow to cool.

Once the quinoa has cooled sufficiently, it’s time to assemble your dessert. In a parfait glass, layer quinoa, yogurt, banana, yogurt, blueberries, strawberries and yogurt. Serve chilled.



Quinoa Cookies, a healthier and tastier option then traditional cookies.


■¾ cup Muesli
■¾ cup cooked quinoa
■¼ cup quinoa flour
■½ cup white whole wheat flour or brown rice flour
■2/3 cup applesauce
■¾ cup brown sugar
■3 ounces chocolate chips
■½ teaspoon baking soda
■½ teaspoon salt
■1 tablespoon vital wheat gluten (optional)
■1 tablespoon ground organic flax seeds
■3 tablespoons water


1.Preheat oven to 375.
2.Combine organic ground flax seeds with water and set aside.
3.Sift together quinoa flour, whole wheat or brown rice flour, baking soda, salt and vital wheat gluten (optional – it will make the cookies chewier but they are just fine without it) and place in a large bowl.
4.In a small bowl combine applesauce and brown sugar. Stir in flax mixture.
5.Add wet ingredients to dry and stir well. Add quinoa, muesli and chocolate chips.
6.Line a baking sheet with parchment paper and drop cookies by the spoon full. Bake for 10 – 14 minutes.

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)



Quinoa Cake Doughnuts...My kids love these...moderation here, not the healthiest quinoa recipe, but better then regular doughnuts which my kids absolutely love!


■1 cup whole wheat white flour (or gluten free baking mix), minus 2 tablespoons
■1/2 cup quinoa flour
■2 tablespoons corn starch
■2 tsp baking powder
■1 tsp salt
■¾ cup coconut palm sugar (or sugar of choice)
■¼ teaspoon cinnamon
■1 T butter or earth balance, melted and cooled slightly
■2 eggs or egg replacer
■1 cup cooked quinoa
■1 cup buttermilk (Or 1 cup almond milk mixed with 1 T lemon juice)
■1 teaspoon vanilla


1.Preheat oven to 350 degrees.
2.Measure out a cup of whole wheat white flour. Remove two tablespoons of the flour and return to the flour bin. Place flour in a sifter and add two tablespoons of corn starch, 2 teaspoons baking powder, 1 teaspoon salt, coconut palm sugar and cinnamon. Sift.
3.Place melted butter, eggs or egg replacer, quinoa, buttermilk and vanilla in a blender or food processor. Process until smooth.
4.Pour wet ingredients into dry ingredients and mix until just combined.
5.Place batter (it will be thick) in a miniature cake doughnut pan about 2/3 of the way full. Bake for 8 to 10 minutes, until a toothpick comes out clean. (If you are using a full size doughnut pan you will need to adjust cooking time accordingly.)
6.Remove from oven and take a butter knife and run it around the edges of the donuts. Allow to cool in the pan for 5 to 10 minutes and remove from pan, using the butter knife again on the ones that do not easily pop out. Allow to completely cool on a wire rack.
7.Top with glaze or sugar. To make sugar donuts, place evaporated cane sugar (or other sugar of choice) in a plastic bag and and 2 to 3 cooled donuts at a time. Shake until coated. To make a glaze, combine 1/4 cup water and a teaspoon of vanilla in a small sauce pan. Heat until warm and add 2 cups of confectioners sugar. Stir with a whisk until smooth. Dip donuts and top with sprinkles if desired. Allow to sit on a wire rack or parchment paper for 10 minutes prior to serving.
8.Makes 24 mini doughnuts

Preparation time: 35 minute(s)

Cooking time: 10 minute(s)


Calories: 63

Fat: 1.3 grams


Protein: 2 grams


Carbohydrates: 10.3 grams

mandasimba

bump for later when I can copy these. Never thought of quinoa for a dessert, thanks!