I wanted to see if quinoa would fry up as a type of pancake. I took a cup of cooked quinoa, leftover from dinner last night, added an egg as a binder and mixed it up. Fried it in a skillet with melted butter. Ok, so I fried with with way too much butter. I had planned on adding some Splenda and cinnamon to it, but decided not to at the last minutes. I wanted to know what it tasted like straight.

They were ok to good. I thought they tasted a tad bitter plain, but hubby really liked them covered with sugar free maple syrup. I did too. The texture was similar to corn grits or a potato pancake, so they might also be good with onions and savory seasonings.

I think that they would also be worth trying with the Splenda and cinnamon. I’d even make them just plain again, as long as I had something sweet to put on them.

Which reminds me – we used these gluten free, grain free pancakes as a base for taste testing five different sugar free maple syrups. I’ll get the results up for you soon.

It’s a dreary rainy morning and it was really nice to have something hot and sweet to eat for breakfast.

I ate 1 1/2 of the pancakes and I’m still full hours later. You should try them. They are so easy!

I am so liking quinoa!

This afternoon I was working on a special report about quinoa and it got me hungry to try the pseudo-grain again. I bought a package last winter and made a batch or so, but never really did much with it. As I was doing the research I realized once again the health benefits this little gluten free seed offers.

It is one of only two plant based foods that provide all nine essential amino acids. Those are the ones your body can’t manufacture on its own. It is also a complete protein, which is great for all of us, but especially for those who follow a vegetarian or vegan diet. It also is low on the glycemic index scale, meaning it digests slowly and won’t spike your blood sugar like grains will.

So I pulled out my package of quinoa from the freezer and made it for dinner. I simply rinsed 1 cup of quinoa well and put it in a saucepan with two cups of veggie broth. Brought it to a boil, lowered the temperature a bit and simmered about 15 minutes.

When all the broth was absorbed, I tossed in a few sauteed onions that hubby had made up for his hamburger, chopped up a few stalks of the fresh asparagus we were already serving for dinner, added a couple of splashes of Worcester sauce and a bit of salt.

Mixed it all up together and made everyone in the family try it. The rule in my house is that everyone has to take at least one bite when I’m trying new recipes. Well, the three-year-old gets by without trying some things…

It was amazingly good. And filling. The texture reminds me a bit like corn grits. Definitely comfort food. Earlier I had put aside half of the plain quinoa, so tomorrow I think I will toss an egg in it, maybe some Splenda and cinnamon and see if it will fry up like a potato pancake. I have three different kinds of sugar-free syrup I have been wanting to test out, so that will be perfect.

I am definitely going to pick up more quinoa and start making it on a regular basis. It fills that starchy need I feel sometimes. I just can’t believe I haven’t been making it for the last year!

Chia Seeds are tiny black and white seeds that used to be a staple food in Aztec and Mayan times. They are now experiencing a resurgence in popularity due to their wonderful health benefits.

Chia Seeds As Superfood

Chia seeds are indeed a superfood. They have

• 2x the amount of protein of any grains
• 3x the amount of antioxidants of blueberries
• 5x more calcium than milk
• 2x the amount of potassium in a banana
• 3x the iron of spinach

Chia seeds are also loaded with Omega 3 and Omega 6 fatty acids and have trace amounts of boron, which is an essential mineral to help transfer calcium to the bones.

How To Add Chia Seeds To Your Grain Free Diet

Knowing all the wonderful nutrients chia seeds provide is important, but many people are more concerned with how to incorporate them into their gluten free or grain free diet. It is far simpler than most people realize. Chia seeds have a very subtle taste which means that you can add them absolutely anything that you eat or drink. They will enhance the nutrients, but they will not alter the flavor.

Drink Your Chia Seeds

You can add chia seeds to a glass or bottle of water and drink them. As a matter of fact you can add them to any beverage you choose: coffee, ice tea, orange juice… anything. If you are adding them to a liquid it is best to add them to the drink, stir them up and let them sit just for a minute or two so that the seeds have the opportunity to soak in the liquid.

You can let them sit for longer. If you do they will turn into chia gel which you can eat by the spoonful. The gel will still taste like the drink you put them in and you can seal it in a container and store it in the refrigerator to eat at a later time.

Sprinkle Your Chia Seeds

If you are having a salad you can sprinkle them on top. They can be added to yogurt as well. You can sprinkle them on fish, on steak, in veggies, soup, really anything you want. If you eat it or drink it you can add chia seeds to it.

Soak Your Chia Seeds

One of the most common ways to eat chia seeds is to soak them. They absorb large amounts of liquid very quickly, usually within 10 minutes. You can make basic chia gel by adding 1/3 cup of seeds to 2 cups of water. Stir well so that there are no clumps and then leave it in a jar with a lid and eat a spoonful whenever you want.

Chia seeds are definitely a great addition to your gluten free and grain free diet. With a few spoonfuls a day added to the foods you are already eating, you will soon start to notice the great health benefits chia seeds have to offer.

Preparing Quinoa

Before cooking this high protein seed, it is important rinse it well. This removes the bitter resin-like coating, called saponin. Store-bought quinoa has been rinsed before packaging; however, it is still a good idea to go through this step just to make sure no saponin or residue lingers. It is obvious when saponin is present, as soapy looking “suds” will appear in the water when rinsing.

Simply place quinoa in a strainer and rinse thoroughly with water, while rubbing hands through the seeds. The saponin easily washes away from the seeds and down the drain. To ensure the seeds are properly rinsed and ready for cooking, taste one or two after rinsing. Also be sure to remove any black grains, as these will not get tender.

Most Used Cooking Technique

There is more than one way to cook with quinoa, but hot liquid cooking is the most widely used technique. When cooked in water, quinoa seeds swell to three or four times the uncooked seed size. Cooked seeds become tender and feature an al dente texture. Some like to toast the seeds before water cooking to enhance a pleasantly nutty, roasted flavor.

If uncooked seeds are used in a recipe, expect a bit of a crunchy texture and a flavor that can often surprise you, as there isn’t much of a way to gauge this without cooking. Flavor can range from mild to slightly bitter. A helpful tip for cooking quinoa: One cup of dry quinoa will make 2-3 cups cooked.

Both the flavor and the texture of the protein rich seed compliment many dishes quite well. The taste is never too bold and therefore compliments a variety of dishes, from rice and beans to stews. Even sweet desserts, breads and cereals made with fruit juice or fresh and dried fruit, syrup and sweet spices can handle the nutty flavor that comes with the quinoa seed.

Recipes using quinoa can make up an entire meal!

3 Most Popular Ways of Cooking Quinoa

Boiling

This method is quick and simple. In a large pot of boiling water, add the amount of quinoa you wish to cook. Cook the quinoa uncovered for 10-12 minutes. Drain well. This method can be likened to cooking pasta.

Absorption

First, measure out the dry quinoa. Remember it doubles in size during cooking. The quinoa to water ratio is 2 cups of water for every cup of quinoa. Rinse the quinoa well. Place into a saucepan and add cold water. Toss in a dash of salt. Cover and bring to a boil. As soon it starts to boil, turn the heat down to a simmer. Set the lid ajar in order to prevent boiling over. Simmer for 15-20 minutes.

You can tell when the quinoa is fully cooked because it goes a bit transparent, and sprouts a small “tail”. If the quinoa is cooked and there is still water in the bottom of the saucepan, leave the lid off completely for a few minutes until the water evaporates. Let sit for 5 minutes. Use a fork to fluff it up.

Steaming

Steaming is the third method for cooking quinoa and although it is the most time consuming, it produces beautifully cooked seeds. Using this method, the seed slowly absorbs moisture and cooks very evenly. You steam quinoa just as you would steam rice, although it is wise to soak the grain overnight or at least for several hours before cooking. For extra flavor, you can add spices or chicken bullion into the water. If convenience is a priority, then a rice cooker can also be used to prepare quinoa.

Rinse the quinoa. Bring two cups of water to a boil for every cup of quinoa (just like rice). If you prefer your food more al dente, use a little less water. Add the quinoa, cover and reduce to a simmer. Allow to cook for 12-15 minutes, or until the germ separates from the seed. The cooked germ looks like a tiny curl. Let the quinoa stand for about 3 minutes to become fully fluffy.

The traditional Italian risotto rice is replaced with quinoa for a richer and nuttier flavor. The high levels of iron in this tasty dish are increased by the addition of tomatoes and spinach. It can be eaten as a complete vegetarian meal by itself or as a side dish to meat eaters. Serve it with a crisp green salad.

Ingredients:

1 cup quinoa
1 large can organic chickpeas with 1 cup of liquid
½ tablespoon extra virgin olive oil
2 teaspoons Italian herbs finely chopped (mixture of oregano, sweet basil, rosemary and thyme)
½ teaspoon freshly crushed garlic
1 medium can organic crushed tomatoes
1 cup organic baby spinach, washed and roughly shredded
Seasoning to taste

Method:

1. Put quinoa, chickpea liquid, olive oil, Italian herbs and garlic into a saucepan and bring to a boil.
2. Add crushed tomatoes and baby spinach. Season to taste.
3. Cook for 10 minutes until quinoa grains are tender, but not soft.
4. Remove from heat, cover with a lid and allow to steam for five minutes. Serve hot.

Serves 2 – 4

Tips:
Try quinoa in other exciting ways. Grind it to make flour for breads. Add it toasted and pre-cooked to yogurt with fruit. Use it as a great addition to soups and stews in the place of pearl barley and pasta.

Flaxseed meal is great for making pizza dough. With the advent of low-carbohydrate diets, this dough is not unsimilar to regular varieties, but the outcome is much tastier. It has a slightly nutty flavor and is lighter in texture:

Ingredients:

2 cups flaxseed meal
1 teaspoon sea salt
2 teaspoons natural baking powder
1 tablespoon sugar
1 teaspoon Italian mixed dried herbs
3 large eggs, beaten until smooth
3 tablespoons sunflower oil
½ cup water

Method:

1. Heat oven to 425 ?F.
2. Combine flaxseed meal, sea salt, baking powder, sugar and Italian Herbs together until lump-free.
3. Beat together eggs, sunflower oil and water until smooth.
4. Pour liquid mixture into flaxseed meal mixture. Blend well until smooth.
5. Cover with a tea towel and put in a warm place until doubled in size for about 1 hour.
6. Press into desired shape (oblongs are more traditional in Italy for pizza).
7. Place on a pre-greased or non-stick pizza pan or sit on a silicon baking mat.
8. Bake for 15 minutes in the center of the oven until cooked.
9. Remove from oven and allow to cool until warm to the touch.
10. Add favorite toppings and then return to the oven to bake as with any normal pizza.

Makes 1 medium (12in) pizza base

Tips: Try to use organic ingredients for toppings. Add meat, poultry, fish or a vegetarian protein for a complete meal.

This dessert is popular with kids. Because of its high protein content, it can be used as a part protein addition to any vegetarian meal.

Ingredients:

2 cups amaranth, boiled in 4 cups of water until tender
1 cup orange juice
1/2 cup sultanas (also known as golden raisins)
1/2 cup ground almonds
1 1/2 teaspoons vanilla extract
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
1 pinch of ground cardamom

Method:

1. Mix together all the ingredients in a big sauce pan and cover.
2. Heat on high to a boil and then reduce to medium
3. Simmer gently for about fifteen minutes.
4. Pour mixture into one large serving bowl or individual bowls.
5. Chill for 1 hour and serve cold.

Serves 4

Ingredients:

3 cups almond flour
1 teaspoon baking soda
½ teaspoon salt
¼ cup organic banana juice
¼ cup sunflower oil
3 large eggs, beaten until smooth
1 tablespoon organic vanilla extract
1 cup very ripe mashed bananas

Method:

1. Preheat oven to 350°F.
2. Combine dry ingredients in a big bowl until well-mixed.
3. Combine banana juice, sunflower oil, eggs and organic vanilla in a separate bowl until smooth.
4. Beat in mashed bananas into liquid mixture until free of any lumps.
5. Add the almond flour mixture to the banana mixture.
6. Cover with a damp cloth to maintain the moisture.
7. Line two 7 by 4 inch-type loaf pans or an equivalent cake pan with baking parchment. Ensure that the baking parchment is flush against the edges.
8. Pour in the batter and press down to avoid air pockets.
9. Bake for 35 minutes. Check that the cake is cooked thoroughly by inserting a long toothpick into the center to see if it comes out clean. The top should be golden, but not dark brown.
10. Turn out onto baking trays to cool. Serve either with butter, cream cheese icing or alone.

Serves 12

This traditional Caribbean banana mixture is popular with children and adults alike. They can be served hot or cold, with or without butter and jam. This particular recipe is best served warm.

Ingredients:

1 cup coconut flour
1 teaspoon baking powder
1/8 teaspoon sea salt
6 large eggs, beaten until smooth
2 very ripe, mashed plantain (green) bananas
2 tablespoons unsalted butter, melted
2 tablespoons coconut oil
2 tablespoons organic milk
3 tablespoons clover-flavored honey
1/2 teaspoon organic vanilla extract

Method:

1. Heat oven to 350 F
2. Combine coconut flour, baking powder and sea salt in a large bowl. Mix well.
3. In a separate bowl, add eggs, organic milk, clover-flavored honey, oil, melted butter and organic vanilla. Beat well until smooth.
4. Gradually add in the dry mixture to the liquid mixture. Alternate dry mixture additions with mashed plantain bananas additions, blending until smooth.
5. Grease a medium sized, 12-muffin tin or use a 12-muffin silicon or non-stick muffin pan. Pour in batter and bake for 18 minutes until golden. The muffins are done when a toothpick can be inserted into their centers and come out clean. Alternatively, the tops of the muffins can be pressed gently and bounce back.

Makes 12 medium muffins.