Quinoa Muffins with Gingerade

In the traditional cuisine, I’d never dared to change doses and ingredients, but here there’s no limit to the creativeness. These muffins were born by combining two recipes I had already tried out, without being completely satisfied. This time the result was even better than expected (never expect anything in life)

Ingredients:
200 gr of quinoa (I like the mixed one)
200 gr of flour
100 gr of brown sugar
1 tbsp of barley malt
50 gr of sunflower oil
1 cup (237 ml) of “gingerade” (1st alternative green tea, 2nd alternative soy milk)
65 gr of raisins
1 tbsp of chickpea flour
1 pinch of salt
1 tsp baking soda + 1 tsp of apple cider vinegar (or lemon juice)

Method:
Rinse quinoa. Bring to a boil 1 cup (237 ml) of water, add the quinoa, return to boil, stir, cover and cook over a very low heat until all water has been absorbed (12 min approx). Soak the raisins in a little bit of gingerade (or water). Mix flour and sugar, add the tablespoon of chickpea flour (which replaces the egg), a pinch of salt and eventually 2 cups of drained raisins and quinoa. Add oil and barley malt and stir well. Gradually, add the gingerade (or tea or soy milk). The mixture must be a soft, but not too runny, you have to adjust a little by yourself. Eventually, add the bicarbonate and the chosen acid (vinegar or lemon). Pouring it directly above, it create a foam which can be quickly and easily incorporated  to the mixture. Preheat the oven to 180°C. Fill the muffin moulds (with these doses, I got 15) and bake for about 30 minutes. They should have been for this week  breakfast and I’ve already eaten two. I could not post the recipe without tasting them before.

Chef: Arkiclo from VeganBlog

1. ascanio 17 August 2011 at 05:52

   

   I can’t imagine their taste, but must be good. I like the idea to use quinoa… at the beginning I though you used quinoa flour

   
   
2. saffron 18 August 2011 at 07:05

   

   Yes, I like the idea uf using quinoa!