Madhuram of Egg Less Cooking is challenging us to “Bake anything egg less using one or more of the whole grain forms of quinoa (whole quinoa, whole grain quinoa flour, quinoa flakes, quinoa cereal, etc).“ As I have a) not taken part in a foodblogging event for ages and b) bake almost everything without eggs I was keen to take part. The obvious thing for me to make was, of course, muffins! Muffins are one of my favourite things to bake and are a weekend breakfast tradition.
I used whole quinoa which I soaked overnight in apple juice then followed my usual vegan muffin recipe. When baked the quinoa retained a some texture and crunch, the muffins were OK – far better with some jam and I want to try them again with some modifications.
Quinoa and Banana Muffins (makes 6)
“Dry” Ingredients
1 oz / 25g quinoa – soaked overnight in 3fl oz / 75ml apple juice
4.5oz / 110g plain flour
1.5oz / 35g sugar
1tsp baking power
pinch salt
“Wet” Ingredients
5oz / 125ml apple juice and milk*
1oz / 25ml sunflower oil
1 banana
Whizz the wet ingredients together using a stick blender. Mix the dry ingredients. Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds). Bake at GM5/190C/375F in your favourite muffin pan for 20 – 25 mins until risen and dark golden.
These were far better with some fig jam.
* I used the remainder of the apple juice that the quinoa had been soaking in, made up to volume with soy milk.
Notes: I was not ecstatic with these. I think that next time they need a little more oil, a different sugar to plain granulated and would benefit with some dried fruit or nuts. I really liked the texture of the quinoa which I think would be lost if I used it pre cooked rather than soaked.
Many thanks to Madhuram for hosting and I am looking forward to seeing the round up!
I love how you used whole quinoa in these rather than a specialty flour or the flakes. Soaking is a great idea to retain some texture.
Thanks Helen, that was very quick. I haven’t baked with quinoa yet, so will remember what you have mentioned about using whole quinoa.
These look delicious! I love quinoa and this is an interesting way to use it. I’m happy to have found your site, thanks for this great recipe.
I’ve been wanting to try quinoa in a sweet baked good. Soaking it in apple juice is brilliant! Even if it didn’t turn out perfectly, it sounds like a good starting point for some great ideas.
(And fig jam? Mmm!)
I have only baked with quinoa once but it was delicious – I cooked the quinoa grains first – this is the link to the recipe I used http://gggiraffe.blogspot.com/2008/04/exploring-quinoa-country.html
Now I fancy trying this with bananas as I seem to always have old bananas around these days and never use my quinoa quickly enough
I adore quinoa Johanna, try a handful thrown in whenever you cook rice.
As I knitter I am not so sure about the loose stitch analogy, it makes me a little nervous!
Helen’s being modest – these were delicious and so was the fig jam!