Thursday, January 17, 2013

Allergy free honey quinoa breakfast muffins recipe

  • 1 cup quinoa, well rinsed
  • 2 cups Orgran all purpose flour
  • ¼ cup sugar
  • 2½ tsps baking powder
  • 1 tsp salt
  • ½ cup dried fruit, such as raisins, apricots, peaches, sultanas etc
  • ¼ cup olive oil
  • ¼ cup honey
  • ¾ cup goat’s milk
  • 2 tsps Orgran No Egg whisked with 70mls water until thick
  • 1 tsp vanilla essence

  • Preheat oven to 180°C.
  • In a medium saucepan, bring the quinoa and 1 cup water to a boil.
  • Reduce the heat to allow the mixture to simmer.
  • Cover and cook for approximately 11-13 minutes or until the water has been absorbed and quinoa is tender.
  • Drain the quinoa.
  • Meanwhile, place patties in a 12 cup muffin pan.
  • In a medium bowl, whisk together the flour, sugar, baking powder, salt, dried fruit and quinoa.
  • In a separate small bowl, whisk together the oil, honey, goat’s milk, No Egg mixture and vanilla essence.
  • Add the milk mixture to the flour mixture and stir just until combined.
  • Spoon the batter into the patties.
  • Bake for 25-30 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
  • Cool the muffins in pan for 5 minutes.
  • Transfer to a wire rack to cool completely.
  • Serve with honey and Nuttlex.

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