- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 182.8
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 156.9 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 3.1 g
- Protein: 4.7 g
Almond - Quinoa Muffin ToppersSubmitted by: GNOMOSAPIEN
IntroductionVegan muffins adapted from a recipe in Veganomicon, by Isa Chandra Moskowitz & Terry hope Romero (Marlowe & Co. 2007). Great vegan cookbook btw. Vegan muffins adapted from a recipe in Veganomicon, by Isa Chandra Moskowitz & Terry hope Romero (Marlowe & Co. 2007). Great vegan cookbook btw.
- 1 cup non-dairy milk *
- 1 Tbsp ground flaxseeds or flaxseed meal *
- 1/4 cup canola oil (or other neutral oil like grapeseed oil)
- 1/4 cup agave nectar or pure maple syrup
- 1/2 tsp vanilla extract
- 1 & 1/4 cups whole wheat pastry flour*
- 1/4 cup almond meal/flour*
- 1 & 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- tiny pinch ground cardamom*
1 & 1/4 cups cooked Quinoa*
* See notes on ingredients below, if you'd like. No pressure.
PREP: preheat oven to 350. Spray muffin pan with non-stick spray, or get 13 or so "muffin topper" liners*, and put on cookie sheet.
MIX WET INGREDIENTS: in a Medium-size bowl, whisk the ground flaxseed into the non-dairy milk. Let sit for a minute or four, then whisk in oil, agave nectar or Maple syrup, and vanilla.
MIX DRY INGREDIENTS: in a different larger-bowl, sift together flour, almond meal, baking powder, salt, cinnamon, and cardamom.
MIX EVERYTHING: make a well in the center of the dry ingredients and pour in the wet ingredients. Minimally mix together until dry ingredients are basically moistened. Fold in Quinoa with a spatula. Spoon into muffin tin or muffin liners, and bake for 20-22 minutes or until toothpick inserted into the center of a muffin comes out clean. Cool on cooking racks if you have time, or just gobble em' up.
* NOTES ON INGREDIENTS *:
- NON-DAIRY MILK: Soymilk works, but you can use almond milk or ricemilk or any combination of nondairy milks. To keep it vegan and healthy, just don't use any milk that comes out of a cow's teat. (OMG, I just used the word teat!). I like half almond milk and half soymilk
- FLAXSEED MEAL: you can either buy pre-ground flaxseeds, aka flaxseed meal, or freshly grind flaxseeds yourself, which I prefer doing, although honestly I don't know if there is a huge difference in taste. I usually grind a combination of brown flaxseeds and golden flaxseeds using a coffee grinder, maybe a cup at a time, and store leftovers in the freezer.
- FLOUR: all-purpose flour will work if you don't have whole wheat pastry flour.
- ALMOND MEAL: almond meal, also called almond flour is just skinless blanched almonds that are finely ground. I like Bob's Red Mill(tm) brand Almond meal/flour
- CARDAMOM: you can use up to 1/2 tsp cardamom, but I am not crazy about strong cardamom flavor so I just use a pinch
- QUINOA: any type of Quinoa works here, but the red-hued variety, like Ancient Harvest brand Inca Red Quinoa(tm), are particularly pretty. As a side note, don't be a noob like I was for about a year and pronounce this "QUIN-NOAH", cuz that is wrong brotha, and makes it obvious that your Quechua is a little rusty. It is correctly pronounced "KEEN-WA", which sounds much cooler, and was a primary staple of the diet of the Incas, which makes it 10 points awesomer. Unfortunately, in immoral act #1,256, the conquistadors and spanish colonists scorned Quinoa and actively suppressed its cultivation. I, for the record, am glad it is back.
- MUFFIN TOPPER LINERS - these are basically shallow baking cups that don't need a muffin tin. Just throw em' on a cookie sheet. For an example, check out ones by Cupcake Creations(tm), at www.createcupcakes.com
Number of Servings: 13
Recipe submitted by SparkPeople user GNOMOSAPIEN.