baking with quinoa

25 scrumptious gluten-free, dairy-free and refined sugar-free treats

baking with
quinoa

by Alyssa Rimmer
the Queen of Quinoa
Alyssa Rimmer, the Queen of Quinoa
 contents
introduction | 3 mini pumpkin quinoa muffins | 22

in my gluten-free Pantry | 4 banana bread muffins | 23

Getting to know quinoa | 5 Cakes & Tarts

vegan ‘peanut butter’ chocolate cake | 25
types of quinoa | 6
perfect gluten-free coffee cake | 26
toasted quinoa flour | 7
peach & black raspberry tarts | 27
Cookies
pumpkin spice cake | 28
lemony coconut quinoa cookies | 9
flourless quinoa chocolate cake | 29
double chocolate chip cookies | 10
lemon blueberry coffee cake | 30
insanely healthy quinoa cookies | 11

quinoa coconut macaroons | 12 Other Sweet Treats

salted peanut butter & honey cookies | 13 fudgy quinoa brownies | 32

pumpkin quinoa chocolate chip cookies | 14 pumpkin pie quinoa bars | 33

mini apple cider donuts | 34

Breads & Muffins
tangy avocado lime bites | 35
gluten-free french baguette | 16

quinoa english muffins | 17 chocolate quinoa crispy treats | 36

sea salt quinoa flatbreads | 18 baked quinoa apples | 37

herbed quinoa cracker thins | 19 Stay Connected | 38

chocolate zucchini bread | 20

healthy morning glory muffins | 21

© QUEEN OF QUINOA 2
introduction
Welcome! My name is Alyssa Rimmer and I’m the quinoa-obsessed
girl behind the gluten-free blog, Queen of Quinoa. I love experimenting with
nutritious and whole-food ingredients, and I hope to show the everyday home
chef that cooking and eating gluten-free can not only be healthy, but also
delicious and fun.
After struggling with stomach issues throughout my college years, I decided
enough was enough and took my health into my own hands. I started by
removing gluten from my diet, and I haven’t looked back since. Two happy
years later, my stomach issues have practically disappeared, and I have a new
found passion for cooking. I have embraced my new gluten-free lifestyle with
open arms.
With Queen of Quinoa, I share delicious gluten-free recipes, many of which are focused on the
superfood quinoa, and discuss my journey to living a more fulfilled and healthy life. I now also cook
refined sugar-free and although not all of my recipes are vegan, I have loved learning about and
experimenting with vegan cooking and baking.
But I especially love baking with quinoa. It’s fun, versatile and brings a unique flavor and texture to
baked treats. In this book we will explore the wonderful world of quinoa and uncover its many uses in
gluten-free baking. I’ve pulled together my favorite baked good reipces, all centered around this
sensational food, and I’m excited to share them with you!
Now let’s start baking!!

xo A l y s s a

© QUEEN OF QUINOA 3
 in my gluten-free pantry
A well stocked pantry is essential in gluten-free baking. With the all added
ingredients that tasty gluten-free baked goods need, it’s important to keep your
staples on hand. Here’s what you can always find in my gluten-free pantry.

toasted quinoa flour chia & flax seed

brown rice flour coconut oil
sweet sorghum flour non-dairy milks (coconut
& almond)
millet flour
large organic eggs
coconut flour
applesauce
tapioca & potato starch
bananas
raw / unsweetened
cocoa powder warm spices (cinnamon,
guar gum nutmeg, ginger, cloves)

quinoa (white, red & black) pure vanilla extract

quinoa flakes coconut palm sugar

unsweetened shredded stevia powder

coconut raw honey
unsweetened carob chips pure maple syrup
gluten-free rolled oats assorted nuts & seeds

© QUEEN OF QUINOA 4
getting to know quinoa
A brief History
Quinoa, referred to as the chisaya mama or “mother of all grains” by ancient Incan societies, is the
heavenly little grain-like plant that has become the center of my gluten-free diet. Although most think
that quinoa is a grain, it’s actually a seed, and is in the same family as beets and spinach.
Quinoa hails from the Peruvian Andes where it was loved and cherished by the Incas over 5,000 years
ago. The crop was sacred and even considered the “gold” of their society. When the Spanish arrived,
everything changed. They looked down on quinoa as “the Indian’s food” and suppressed cultivation of
the crop. It has been shown that the conquerors actually forbid the planting of quinoa and forced the
Incas to grow wheat instead.
But quinoa has overcome the obstacles and is now a staple in many homes across the world. And for
good reason too. This fabulous faux-grain is a nutritional powerhouse and deemed a superfood by
many health experts.

nutritional benefits
First and foremost, quinoa is naturally gluten-free. It is also full of protein and fiber and has all nine
essential amino acids, making it a complete vegetable protein. Quinoa is easy to digest and for
vegetarians and vegans, it is a perfect alternative to animal protein.
Quinoa is also a complex carbohydrate, meaning that it digests gradually, giving the body time to
absorb the nutrients, and does not quickly convert the food to sugar and fat. Complex carbs like quinoa
also keep you feeling full longer, and because quinoa digests slowly, it provides energy and endurance,
which make it great for those who live active lifestyles.
Although not technically a grain, quinoa has many grain-like properties and acts as most other whole
grains do. The high level of magnesium found in quinoa helps lower blood pressure and the manganese
and copper eliminate toxins through their antioxidant powers. Iron is also a key component of quinoa
and is critical to human health. It promotes the production of red blood cells which carry oxygen from
your lungs to all other tissues. Consuming foods that are rich in iron is incredibly important and a key
piece to living a healthy lifestyle.
Quinoa truly is a nutrient-rich superfood!

© QUEEN OF QUINOA 5
types of quinoa
Whole Quinoa
Quinoa is most commonly found in its whole form, and looks like tiny seeds.
It comes in three colors, white (or golden), which is the most popular, red
and black. Some brands also sell rainbow quinoa which is a mix of the three
colors. Nowadays, you can find quinoa at most grocery stores, either in the
health food, international or specialty diet sections. In this book, I only bake
with golden quinoa because I find the color and texture more appealing in
baked goods.
Preparing whole quinoa is easy; it cooks just the same as rice, but in much
less time. Simply use a 1:2 ratio of quinoa to water, 1 cup of quinoa to 2 cups
of water. To begin, add both the quinoa and water to a pot, bring to a boil, cover and reduce the pot
to simmer for 10 - 15 minutes, until all the water has been absorbed. Remove from the heat and keep
covered for another five minutes. Fluff and serve.
Quinoa Flakes
Quinoa flakes are much less common, but can be found at specialty and natural food
stores, as well as online. They’re a sensational ingredient for those sensitive to gluten
because they’re naturally gluten-free and act quite similar to oats. Quinoa flakes are
very versatile, they’re great in cookies, muffins, and crumbles, and they make
fabulous granola or served as a hot breakfast cereal. I use quinoa flakes in many of my
recipes in this book because I enjoy the texture they bring to baked treats.

Quinoa Flour
A light-colored flour that’s super high in protein and packed with nutrients, quinoa flour is a gluten-free
baker’s dream. Its high protein content helps provide structure to recipes like breads and muffins. But
ground quinoa flour can also have a strong, bitter taste that puts some of people off. Untreated, quinoa
flour can be overpowering, but not to worry, there’s an easy fix. Simply toast your quinoa flour for
softer, nuttier tasting baked goods. On the next page, I will show you just how easy it is to make toasted
quinoa flour at home.

© QUEEN OF QUINOA 6
toasted quinoa flour
Toasted quinoa flour gives baked goods a rich, nutty flavor that is unparalleled. It has the flavor of
peanut butter, without the calories and fat. Quinoa flour is perfect in baked goods as it adds a soft
texture, extra protein and infuses its health benefits into each treat you enjoy. Plus, it’s easy to make
in your own kitchen!
Below are the two methods I use for making my own toasted quinoa flour at home. The first takes a
bit more time, but I’ve found that the flavor is much better. If you’re short on time, go with the second
method, it will still give you a wonderful result.

How to make toasted Quinoa Flour (the long way)

1. Preheat the oven to 300o F.

2. Spread 2 cups of whole quinoa on a baking sheet and roast in the oven for 20 - 30 minutes, until the
seeds are golden brown. Continue to check the quinoa throughout the process, moving it around
the sheet so it doesn’t burn.
3. Grind the toasted quinoa in a spice grinder, food processor or high-powered blender, until finely
ground. Depending on the appliance used, the flour still may be slightly gritty. If so, sift in a fine
mesh strainer. Keep the left over ‘grits’ - they make wonderful breakfast porridge
4. Store in an air tight container in the fridge for up to two months.

How to make toasted Quinoa Flour (the Easy way)

1. Heat a dry skillet over medium-high heat. Add ½ cup quinoa flour to the pan and saute until golden
brown and slightly fragrant, about 2 - 3 minutes. Watch carefully as the flour can burn quickly.
2. Transfer the flour to a bowl and let cool completely before using.
3. Store in an air tight container in the fridge for up to two months

© QUEEN OF QUINOA 7
 cookies

IN THIS CHAPTER

lemony coconut quinoa cookies | 9

double chocolate chip cookies | 10

insanely healthy quinoa cookies | 11

quinoa coconut macaroons | 12

salted peanut butter & honey cookies | 13

pumpkin quinoa chocolate chip cookies | 14

lemony coconut quinoa cookies
gluten-free | dairy-free | refined sugar-free makes 12 small cookies

A light, fluffy cookie that’s full of flavor. With a hint of sweetness

and the subtle combination of coconut and lemon, these cookies are the
perfect accompaniment with a steaming cup of afternoon tea.

• ¼ cup coconut flour • ¼ cup melted coconut oil

• ½ cup shredded coconut • 1 tablespoon pure vanilla extract
• ½ cup quinoa flakes • Juice of ½ a lemon (about 1
• 1 teaspoon guar gum tablespoon)
• ½ teaspoon baking soda • Zest of 1 lemon (about 1
tablespoon)
• ½ teaspoon fine sea salt
• ½ teaspoon stevia powder
• 2 chia eggs (2 tablespoons chia
seeds, combined with 6
tablespoons warm water)
• ¼ cup raw honey

1. Preheat oven to 350o F. Line a baking sheet with parchment paper and set aside.
2. Combine chia seeds with warm water and let stand for 10 minutes.
3. Meanwhile, sift dry ingredients into a medium mixing bowl and set aside.
4. Beat together wet ingredients - chia eggs, honey, oil, vanilla and lemon juice - until fully combined. Stir in lemon zest.
5. Add wet ingredients to dry ingredients and mix to form a moist cookie dough.
6. Spoon batter into golf ball-sized cookies, pressing down lightly with your hands, and place on the baking sheet.
7. Bake for 8 - 10 minutes, until cookies have started to brown but are still tender to the touch.
8. Cool on a wire rack for 10 - 15 minutes.
9. Serve with a glass of milk or steaming cup of hot tea.

© QUEEN OF QUINOA 9
double chocolate chip cookies
gluten-free | dairy-free | refined sugar-free makes 12 cookies

Classic chocolate chip cookies with a dark chocolate twist.

Whether dunked in a glass of milk or enjoyed warm, just out of
the oven, these decadent cookies will be sure to please.

• ¼ cup + 2 tablespoons buckwheat • ½ teaspoon pure vanilla extract

flour
• ¼ cup unsweetened cocoa powder
• ¼ cup tapioca starch
• ½ cup quinoa flakes
• ½ teaspoon guar gum
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon fine sea salt
• ½ teaspoon cinnamon
• ⅓ cup melted coconut oil
• 4 tablespoons pure maple syrup
• 1 tablespoon raw honey
• 1 large egg, beaten
• ¼ cup + 2 tablespoons coconut
sugar
• ½ cup unsweetened carob chips
(or chocolate chips of choice)

1. Preheat oven to 350o F. Line a baking sheet with parchment paper and set aside.
2. Whisk together the flours, cocoa powder, quinoa flakes and other dry ingredients (minus the sugar) in medium mixing bowl
and set aside.
3. Combine wet ingredients and beat with the coconut sugar until creamed. Add to dry ingredients and stir with a large wooden
spoon until you have a thick, cookie-like dough. Fold in the carob chips.
4. Spoon dough on the parchment-lined baking sheet. Smooth over with the back of a wet metal spoon and slightly flatten.
5. Bake in the center the oven for 12 – 16 minutes, until the edges are starting to brown and the tops of the cookies are still
slightly tender to the touch.
6. Cool on a wire rack for 5 – 10 minutes.

© QUEEN OF QUINOA 10
insanely healthy quinoa cookies
gluten-free | dairy-free | refined sugar-free | vegan makes 12 small cookies

I don’t know if a cookie could be healthier than this. With almost no

fat, no refined sugar, no flour, no dairy and no eggs, these beauties sound
bizarre, but oh boy are they tasty. Enjoy the guilt-free sweetness.

• ½ cup cooked quinoa

• ½ cup gluten-free oats
• ½ cup unsweetened shredded
coconut
• ½ teaspoon fine sea salt
• ¼ cup coconut sugar
• 2 large bananas, mashed
• 1 teaspoon pure vanilla extract
• 2 tablespoons smooth peanut butter
(or nut butter of choice)
• 2 tablespoons whole flax seed

1. Preheat oven to 375o F. Line a baking sheet with parchment paper and set aside.
2. Whisk together quinoa, oats, coconut and salt in a medium mixing bowl.
3. In a separate mixing bowl, beat bananas, sugar, vanilla and nut butter together until smooth.
4. Add wet ingredients to dry ingredients and mix to form a moist cookie dough. Fold in the flaxseeds.
5. Spoon the batter into golf ball-sized cookies, place on the baking sheet and press down lightly with your hands to flatten them.
6. Bake for 15 - 20 minutes, until cookies have started to brown but are still tender to the touch.
7. Cool on a wire rack for 10 - 15 minutes.

© QUEEN OF QUINOA 11
quinoa coconut macaroons
gluten-free | dairy-free | refined sugar-free makes 16 cookies

Light, airy and moist, everything that you dream of in a

coconut macaroon. Lightly sweetened with honey, with a hint of
crunch from the quinoa, these cookies are unique and flavorful.

• 6 tablespoons egg whites (from

about 3 large eggs)
• ¼ cup raw honey
• 1 ½ cups unsweetened shredded
coconut
• 1 cup cooked quinoa
• Pinch of fine sea salt

1. Temper egg whites, by combining the egg whites and honey in double boiler, whisking until creamy and warm to the touch,
about 5 - 8 minutes.
2. Remove bowl from the heat and mix in coconut, quinoa and salt.
3. Chill in the fridge for at least two hours.
4. Preheat oven to 325o F and line a baking sheet with two pieces of parchment paper (the bottoms are sensitive and will burn
easily).
5. Using an ice cream scoop or metal spoon, scoop the quinoa coconut dough onto the baking sheet. Form the cookies into little
round half domes with your fingers, pressing them together tightly so they are sure to stick together while baking.
6. Bake in the center of the oven for 15 minutes until the cookies are golden brown.
7. Let cool for at least 10 minutes or until cooled completely.

© QUEEN OF QUINOA 12
salted peanut butter & honey cookies
gluten-free | dairy-free | refined sugar-free makes 12 small cookies

Peanut butter and honey go hand-in-hand. A match made

in heaven, and sensational when combined in a cookie. Sprinkled
with sea salt, these cookies are truly something special.

• ¼ cup toasted quinoa flour

• 1 teaspoon baking powder
• ½ teaspoon guar gum
• ½ teaspoon cinammon
• ¼ cup coconut sugar
• ¼ cup smooth peanut butter
• ¼ cup unsweetened applesauce
• 2 tablespoon raw honey
• Coarse sea salt for topping

1. Preheat oven to 350o F. Line a baking sheet with parchment paper and set aside.
2. Whisk together dry ingredients in a large mixing bowl.
3. In a separate mixing bowl, beat peanut butter, apple sauce and honey together until fully combined and smooth.
4. Add wet ingredients to dry ingredients and mix to form a moist cookie dough.
5. Using an ice cream scoop or melon baller, scoop the dough into little balls and place them on the baking sheet. Flatten the tops
with the back of a wet fork. Sprinkle with sea salt.
6. Bake for 11 - 13 minutes, until cookies have started to brown but are still tender to the touch.
7. Cool on a wire rack for 10 - 15 minutes.

© QUEEN OF QUINOA 13
chocolate chip pumpkin cookies
gluten-free | dairy-free | refined sugar-free makes 12 small cookies

Nothing screams fall like a pumpkin cookie. And when you

throw chocolate chips and quinoa flakes into the mix, it only gets better.
These cookies strike the perfect balance of sweet and chewy.

• ½ cup + 2 tablespoons sorghum • 1 large egg, beaten

flour • ¼ cup melted coconut oil
• 2 tablespoons toasted quinoa flour • ½ cup unsweetened carob chips
• ¼ cup potato starch (or chocolate chips of choice)
• 1 cup quinoa flakes
• 1 teaspoon guar gum
• 1 teaspoon baking powder
• 1 teaspoon cinammon
• ¼ teaspoon nutmeg
• ½ teaspoon fine sea salt
• ½ cup pumpkin puree

1. Preheat oven to 350o F. Line a baking sheet with parchment paper and set aside.
2. Whisk together dry ingredients in a large mixing bowl.
3. In a separate mixing bowl, beat pumpkin, egg and oil together until fully combined and smooth.
4. Add wet ingredients to dry ingredients and mix to form a moist cookie dough. Stir in carob chips.
5. Form the dough into golf ball-sized balls, place on the baking sheet and gently flatten with your hand or fingers.
6. Bake for 12 - 15 minutes, until cookies have started to brown but are still tender to the touch.
7. Cool on a wire rack for 10 - 15 minutes.

© QUEEN OF QUINOA 14
 muffins &
breads

IN THIS CHAPTER

gluten-free french baguette | 16

quinoa english muffins | 17

sea salt quinoa flatbreads | 18

herbed quinoa cracker thins | 19

chocolate zucchini bread | 23

healthy morning glory muffins | 20

mini pumpkin quinoa muffins | 21

banana bread muffins | 22

gluten-free french baguette
gluten-free | dairy-free | refined sugar-free makes 2 baguettes

Finally, a fabulous gluten-free French baguette

that is sure to make you swoon. Crusty on the outside, soft and
pillowy on the inside, this bread is absolutely perfect.

• 3 ½ cups gluten-free quinoa flour gluten-free quinoa flour blend

blend (see next column)
• 3 teaspoons guar gum
• 1 teaspoon fine sea salt
• 2 teaspoons coconut sugar
• 1 packet rapid rise yeast
• 1 ½ cups warm water (around 90o )
• 3 large eggs, at room temp, beaten
• 3 tablespoons olive oil
• 1 ½ teaspoons apple cider vinegar
(makes about 7 cups)
• 10 oz brown rice flour
• 10.5 oz sorghum flour
• 5 oz toasted quinoa flour
• 4.7 oz tapioca starch
• 1.7 oz potato starch

1. Line a baguette pan with parchment paper and set aside.

2. Sift together dry ingredients in a medium mixing bowl. Add 1 package rapid rise yeast (or instant yeast) and whisk to
combine. Transfer to the bowl of a stand up mixer, fixed with the paddle attachement.
3. Combine water, eggs, oil and vinegar in a separate bowl.
4. Add wet ingredients to the dry and beat on medium speed until smooth and thick, about 2 minutes. Scrape down the bowl as
you go, to be sure all the flour is incorporated.
5. Using wet hands, separate the dough in half and form into two loaves in the baguette pan. Cover with plastic wrap and a damp
tea towel and let rise for 25 - 30 minutes, until the bread doubles in size.
6. While the bread is rising, preheat oven to 400o F. Put a baking dish in the bottom of the oven. Add 3 - 4 ice cubes to the baking
dish, before you place the bread in the oven (this will help create steam and make the bread extra crusty). Bake the baguettes in
the center of the oven for 25 minutes, until the loaf is golden-brown and sounds hollow when you tap on it.
7. Let cool completely before slicing.

© QUEEN OF QUINOA 16
quinoa english muffins
gluten-free | dairy-free | refined sugar-free | vegan makes 4 english muffins

What makes this English muffin so special is its texture.

Soft and spongy, with a slight crunch from the crust, they’re wonderful
when served with eggs or toasted and topped with pumpkin butter.

• 2.5 oz toasted quinoa flour

• 1 oz brown rice flour
• 7 tablespoons potato starch
• 1 ½ packets rapid rise yeast
• 1 teaspoon coconut sugar
• ¼ teaspoon guar gum
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons olive oil
• 1 cups warm water (around 90o ),
more if needed
• Gluten-free cornmeal for dusting

1. Sift together dry ingredients, including the yeast, in a medium mixing bowl.
2. In a separate mixing bowl, combine water and oil. Add wet ingredients to the dry and mix until fully incorporated, the
dough should be slightly wet and sticky. If dough is dry, add more warm water, one tablespoon at a time, until you have
the right consisitency.
3. Spray a large skillet with non-sticking cooking spray and spinkle with cornmeal. Grease 4 English muffin rings and place
them into the skillet. Separate the dough into four equal portions, and place into each ring. Drizzle a little olive oil on the top
of the muffins and smooth with the back of a metal spoon or spatula. Sprinkle with additional cornmeal if desired.
4. Cover the skillet and turn on low for 1 minute. Turn heat off and let the muffins rise for 18 minutes.
5. Once muffins have risen, turn the skillet on medium heat. Keeping the skillet covered, cook the English muffins for 15
minutes. Remove the lid, flip the muffins and remove the rings. Cook for another 20 minutes.
6. Remove the muffins from the pan, let cool for about 5 minutes, slice and toast to serve.

*recipe adapted from the Essential Gluten-Free Baking Guide Part 1

© QUEEN OF QUINOA 17
sea salt quinoa flatbreads
gluten-free | dairy-free | refined sugar-free | vegan makes 5 (6-inch) flatbreads

Quick, easy and versatile, these crispy flatbreads are delicious

served with currys, soups and stews. Since they’re crispy, you can also
use them as mini pizza crusts for a fast weeknight meal.

• ¾ cup toasted quinoa flour

• ¼ cup quinoa flakes
• 1 teaspoon guar gum
• ½ teaspoon fine sea salt
• ½ teaspoon black pepper
• ¾ cup warm water, more if needed
• Coarse sea salt to garnish
• Crushed red pepper to garnish
(optional)

1. Preheat oven to 400o F. Line a baking sheet with parchment paper and set aside.
2. Sift together dry ingredients in a medium mixing bowl. Add wet ingredients to the dry and mix with a wooden spoon until
smooth and thick, but still moist and sticky. If the dough is too dry, add a little more warm water, one tablespoon at a time,
until you have the right consistency.
3. Using wet hands, separate the dough into 5 equal portions and place on the baking sheet. Spread out dough with wet fingers,
until about ⅛-inch thick. Sprinkle with coarse sea salt and red pepper flakes (if using).
4. Bake in the center of the oven for 10 - 15 minutes, until the flatbreads are crispy and starting to brown. For less crispy flatbreads,
bake for 8 - 10 minutes.
5. Let cool 5 - 10 minutes before serving.

© QUEEN OF QUINOA 18
herbed quinoa cracker thins
gluten-free | dairy-free | refined sugar-free makes 20 - 30 crackers

These crackers are a healthified version of the beloved,

gluten-filled Wheat Thins. They’re thin, crispy and salty, with
a hint of flavorful herbs. And of course, they’re totally dippable!

• 1 cup toasted quinoa flour • 1 tablespoon raw honey

• ½ cup millet flour • 7 – 8 tablespoons cold water
• ½ cup sunflower seeds (or nuts / (more if needed)
seeds of choice)
• ½ teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• 1 teaspoon garlic powder
• ½ teaspoon fine sea salt
• 1 tablespoon olive oil

1. Preheat oven to 350o F. Line a baking sheet with parchment paper and set aside.
2. Sift flours, herbs and salt together into a large mixing bowl and set aside.
3. Grind the sunflower seeds (or nuts / seeds of choice) in a coffee grinder or high-powerd blender, until you have a coarse meal
or flour like consistency. Whisk into dry ingredients.
4. In a small bowl, whisk together olive oil, honey and one tablespoon of water. Slowly add wet ingredients to dry ingredients and
mix with a plastic spatula. Add remaining water, one tablespoon at a time, until you have a thick, pliable dough.
5. Shape the dough into a rectangle and place it between two pieces of parchment or wax paper. Roll dough between the two
pieces of paper until it’s about ⅛-inch thick. Remove top layer of paper and transfer the dough to a baking sheet.
6. With a pizza cutter, slice dough into 1-inch squares. Bake the crackers in the center of the oven for about 15 minutes, or until
they start to brown.
7. Cool the crackers completely on a wire rack before separating into pieces.

© QUEEN OF QUINOA 19
chocolate zucchini bread
gluten-free | dairy-free | refined sugar-free makes 1 loaf

Who says you can’t have chocolate for breakfast? This bread
is not only filled with chocolate, but also has its fair share of fruits
and vegtetables, making it a healthy breakfast choice.

• ½ cup toasted quinoa flour • 1 ½ cups shredded zucchini, pressed

• ½ cup brown rice flour between two paper towels to remove
the excess liquid
• ½ cup tapioca starch
• 1 medium banana, smashed
• ¼ cup raw cocoa powder
(about ⅓ cup)
(or unsweetened cocoa powder)
• 1 large egg, beaten
• ½ cup flaxseed meal/powder
• ¾ cup almond milk (or milk of
• 1 teaspoon guar gum
choice)
• 1 teaspoon baking powder
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking soda
• ½ teaspoon fine sea salt

1. Preheat oven to 375o F. Line a 9-inch loaf pan with parchment paper and set aside.
2. Whisk together dry ingredients and transfer to the bowl of a stand-up mixer, fitted with paddle attachment.
3. Add shredded zucchini and banana, stirring until combined.
4. Beat together wet ingredients in a small mixing bowl and slowly add to dry ingredients, mixing on low until fully incorporated,
1 – 2 minutes.
5. Scoop batter into the loaf pan and smooth the top with the back of a plastic spatula or metal spoon.
6. Bake in the center of the oven for 50 – 60 minutes, until a cake tester inserted into the middle comes out clean.
7. Let cool on a wire rack until fully cooled, 20 – 30 minutes.
8. Slice and serve.

© QUEEN OF QUINOA 20
healthy morning glory muffins
gluten-free | dairy-free | refined sugar-free makes 12 small muffins

Waking up to the warm smell of cinnamon and nutmeg , then

taking a bite of this healthy, apple and carrot muffin - topped with your
favorite nut butter - always gets your morning off to a perfect start.

• ¾ cup toasted quinoa flour • ¼ cup raw honey

• ½ cup tapioca starch • 1 large egg, beaten
• 2 tablespoon flaxseed meal • 2 tablespoons melted coconut oil
• 1 teaspoon guar gum • 1 cup shredded carrots (about 2
• 1 teaspoon baking powder medium carrots)
• ½ teaspoon baking soda • ½ cup grated apples (about 1 small
apple, juices pressed between two
• ½ teaspoon fine sea salt
paper towels)
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ⅔ cup applesauce
• ¼ cup yogurt

1. Preheat the oven to 400o F. Grease or line a 12 cup muffin tin with cooking spray or paper cupcake liners.
2. Whisk together dry ingredients in a medium mixing bowl and set aside.
3. In a separate large bowl, beat applesauce, yogurt, honey, egg and coconut oil together until creamy.
4. Stir carrots and apple into the wet ingredients until just combined.
5. Add dry ingredients to the wet mixture and stir with a wooden spoon until fully combined.
6. Fill muffin tins ⅔ full and bake for 22 - 24 minutes, until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 5 minutes, then transfer to a wire rack, and allow to completely cool.
8. Serve cool or slightly reheated in a toaster oven (we found these muffins to be better reheated the day after).

© QUEEN OF QUINOA 21
mini pumpkin quinoa muffins
gluten-free | dairy-free | refined sugar-free makes 12 mini muffins

Moist and tender, these muffins are the essence of fall, but should
be enjoyed all year long. Only lightly sweet, and full of healthy flours,
these delicious treats will surely satisfy those pumpkin cravings.

• ¼ cup toasted quinoa flour • ⅛ teaspoon cloves

• ¼ cup amaranth flour
• ¼ cup tapioca starch
• ½ cup cooked quinoa
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground psyllium husks
• ½ teaspoon fine sea salt
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• 1 large egg, beaten
• 3 tablespoons melted coconut oil
• ⅓ cup unsweetened coconut milk
• ½ cup canned pumpkin
• ½ cup coconut sugar
• ¼ cup chopped walnuts
• Stevia to taste (optional)

1. Preheat oven to 350o F. Line a muffin tin with paper or silicone cupcake liners (I used silicone) and set aside.
2. In a medium mixing bowl, combine dry ingredients, minus the quinoa. Whisk ingredients together and set aside.
3. In a separate small bowl, beat egg, coconut oil and milk together until well combined. Add the pumpkin and mix fully with a
wooden spoon. Stir in the coconut sugar.
4. Add wet ingredients to the dry and mix together. Fold in cooked quinoa. Fold in shredded coconut and nuts, if using.
5. Spoon the batter into cupcake liners, filling about ⅔ full. Bake in the center of the oven for 18 – 22 minutes, until a cake tester
inserted into the center comes out clean.
6. Transfer to a wire rack and cool for 5 - 10 minutes.

© QUEEN OF QUINOA 22
banana bread muffins
gluten-free | dairy-free | refined sugar-free makes 6 muffins

Banana bread in muffin form is simply genius. Bursting

with banana flavor, these little muffins are perfect for breakfast or
smothered in almond butter for a quick afternoon snack.

• 1 large banana, mashed • 1 teaspoon cinnamon

• 2 tablespoons melted coconut oil • ¼ teaspoon nutmeg
• ¼ cup pure maple syrup • Pinch of fine sea salt
• 1 teaspoon pure vanilla extract • ¼ cup chopped walnuts (or nuts of
• 1 large egg, beaten choice - pecans or sliced almonds
would be lovely in this recipe)
• ⅛ teaspoon apple cider vinegar
• ½ cup toasted quinoa flour
• ¼ cup tapioca starch
• ½ teaspoon guar gum
• ½ teaspoon baking soda
• ½ teaspoon baking powder

1. Preheat oven to 375o F. Line a 6-cup muffin pan with silicone or paper cupcake liners and set aside.
2. In a stand up mixer fit with the whisk attachment, whisk on low speed until all wet ingredients together until fully combined.
3. In a separate mixing bowl, whisk together dry ingredients. Add dry ingredients to the banana mixture and mix to combine,
until you have a smooth batter.
4. Spoon batter into the muffin tins, filling each cup about ¾ full. Bake in the center of a the oven for 14 – 16 minutes, or until a
cake tester inserted into the center comes out clean.
5. Let the muffins cool for 10 minutes on a wire rack.
6. Enjoy these muffins served warm, topped with vegan butter or creamy almond butter, next to your favorite mug of morning tea
or coffee.

© QUEEN OF QUINOA 23
 cakes & tarts

IN THIS CHAPTER

vegan ‘peanut butter’ chocolate cake | 25

perfect gluten-free coffee cake | 26

peach & black raspberry tarts | 27

pumpkin spice cake | 28

flourless quinoa chocolate cake | 29

lemon blueberry coffee cake | 30

vegan ‘penut butter’ chocolate cake
gluten-free | dairy-free | refined sugar-free | vegan makes 1 mini cake

Is there a better combination than chocolate and peanut

butter? With this decadent chocolate cake, you can enjoy that combo
without real peanut butter! A healthy, low-calorie indulgence.

• ¼ cup unsweetened carob chips • 1 tablespoon unsweetened cocoa

(or chocolate chips of choice)
• 1 tablespoon coconut sugar
• 3 tablespoons coconut milk (or milk
of choice)
• 2 tablespoons unsweetened
applesauce
• 1 ½ teaspoons apple cider vinegar
• 1 teaspoon pure vanilla extract
• ¼ cup + 2 tablespoons toasted
quinoa flour
powder
• ½ teaspoon stevia (or more to taste)
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ⅛ teaspoon guar gum
• Unsweetened shredded coconut,
for dusting

1. Preheat oven to 350o F. Grease the inside of a small, round springform pan (I use a 4-inch pan) with cooking spray and set
aside.
2. Whisk together dry ingredients in small bowl and set aside.
3. Melt carob chips and coconut sugar together in a double boiler. Add remaining wet ingredients to the melted chocolate,
whisking until smooth and uniform.
4. Whisk dry ingredients into the wet ingredients to form a brownie batter-like consistency. It will be thick and almost fluffy.
5. Pour chocolate batter into the greased pan and bake in the center of a warm oven for 11 minutes. The less cook time, the more
gooey the center of the cake will be. If you’re looking for a molten-type cake, try baking this for only 9 – 10 minutes.
6. Let cake cool for 5 minutes, release from the pan, cut into quarters, sprinkle with coconut and serve.

© QUEEN OF QUINOA 25
perfect gluten-free coffee cake
gluten-free | dairy-free | refined sugar-free makes 1 loaf / cake

Coconut flour is what makes this scumptious coffee cake an

absolutely perfect gluten-free baked good. Sweetened only with honey, this
fluffy breakfast treat is sprinkled with quinoa flakes and pecans.

for the cake • 2 teaspoons baking powder

• ½ cup raw honey
• ¼ cup melted coconut oil
• ¼ cup pineapple juice
• ¼ cup almond milk (or milk of
choice)
• 4 large eggs, beaten
• 1 teaspoon pure vanilla extract
• ¾ cup coconut flour
• ½ cup tapioca starch
• ¼ cup toasted quinoa flour
• 1 teaspoon cinnamon
• ½ teaspoon fine sea salt
for the topping
• 1 cup ground cherries (or fruit of
choice)
• ⅓ cup chopped pecans
• ½ cup quinoa flakes
• ¼ cup raw honey
• 1 tablespoon melted coconut oil

1. Preheat oven to 375o F. Line a 9-inch loaf pan with parchment paper, and spray the uncovered sides with non-stick cooking
spray.
2. Beat wet ingredients together in a large mixing bowl and set aside.
3. Sift dry ingredients into a small mixing bowl. Add dry ingredients to the wet ingredients and mix until smooth with no clumps
remaining.
4. Assemble the crumble by adding quinoa flakes and pecans together. Add the honey and coconut oil and mix with your hands
(or a spoon), until crumbly.
5. Scoop cake batter into the loaf pan, smoothing the top with the back of a plastic spatula. Sprinkle cherries (or fruit of choice)
onto cake, and top with the crumble mixture.
6. Bake in the center of the oven for 45 minutes, until a knife inserted into the center of the cake comes out clean.
7. Cool the cake in the pan for 5 minutes. Transfer to a wire rack and cool completely before slicing.

© QUEEN OF QUINOA 26
peach & black raspberry tart
gluten-free | dairy-free | refined sugar-free | vegan makes 2 tarts

A juicy treat that celebrates the flavors of summer. Succulent

peaches and tart black raspberries, all atop a crunchy, gluten-free crust.
Quick and easy, these tarts will keep you coming back for more!

• ¼ cup toasted quinoa flour • Juice of ½ a lemon

• ¼ cup almond meal • 1 teaspoon lemon zest
• ⅛ teaspoon fine sea salt • 1 teaspoon tapioca starch (or any
• 1 teaspoon cinnamon starch of your choosing)
• ¼ teaspoon nutmeg
• 3 tablespoons coconut sugar
• ½ teaspoon pure vanilla extract
• 2 tablespoons melted coconut oil
• 1 ripe peach, sliced into wedges
• ½ cup black raspberries (or berries
of choice)

1. Preheat oven to 350o F. Spray two mini tart pans with cooking spray and set aside.
2. Assemble crust by whisking flours, salt, ½ teaspoon of cinnamon, nutmeg, and 1 tablespoon of coconut sugar into a mixing
bowl. Add vanilla and coconut oil and mix until you have a sandy texture.
3. Scoop dough into mini tart pans, pressing it flat into the bottom of the pans and up the sides.
4. Bake shells for about 12 minutes, until they begin to brown.
5. Prepare the filling by adding peaches, berries, lemon juice and zest, starch, remaining cinnamon and remaining sugar into
a small mixing bowl. Toss together and let sit until the crusts are done baking. When done, cool crusts on a wire rack for 5
minutes.
6. Scoop berries with a slotted spoon, and place them in the baked crusts, making a thin layer on the bottom of each shell. Top
the berry layer with the sliced peaches.
7. Bake tarts for 30 minutes, until fruit begins to bubble. Serve warm.

© QUEEN OF QUINOA 27
pumpkin spice cake
gluten-free | dairy-free | refined sugar-free makes 4 mini cakes

Warm spices, a faint orange tint and the comforting taste

of pumpkin, all wrapped up into one little cake. Enjoy as an individual
serving or make one large cake, either way you’ll be satisified.

• ¾ cup sorghum flour • ¼ teaspoon ginger

• ½ cup brown rice flour
• ¼ cup toasted quinoa flour
• ½ cup tapioca starch
• 2 tablespoons hazelnut meal
(or nut/seed meal of choice)
• 1 teaspoon guar gum
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon cloves
• ½ teaspoon fine sea salt
• ⅓ cup coconut sugar
• 2 large eggs, beaten
• ½ cup pumpkin puree
• ¼ cup coconut oil, softened not
melted
• ¼ cup almond milk
• 1 teaspoon pure vanilla extract
• Frosting of your choice (optional)

1. Preheat oven to 350o F. Grease 4 mini bundt cake pans and set aside.
2. Sift dry ingredients into a large mixing bowl. Whisk in sugar and add to the bowl of a stand up-mixer, fitted with the whisk
attachment.
3. Add softened coconut oil and whisk until you have a sandy texture.
4. Beat together wet ingredients in a small mixing bowl and add to the dry. Swap out the mixer attachment for the paddle and mix
dough until smooth.
5. With a wet spatula, scoop dough into cake pans, filling to about ⅔ full. Don’t pack the dough down in to the pan, just gently
place or drop it into the molds. Smooth the tops with wet fingers.
6. Bake in the center of the oven for 18 - 20 minutes, until browned and cooked through.
7. Let cool in the pan for 5 minutes and transfer to a wire rack, cooling completely before serving.
8. Frost and sprinkle with cinnamon when completely cooled (optional).

© QUEEN OF QUINOA 28
flourless quinoa chocolate cake
gluten-free | dairy-free | refined sugar-free makes 1 cake

Dense and moist, this flourless cake is the luscious

chocolate cake you dream about. With each mouthwatering bite, you’re
transported to a world of elegance, full of chocolate and quinoa.

for the cake • ½ teaspoon fine sea salt

• ⅓ cup plain almond yogurt (or plain
yogurt of choice)
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups cooked quinoa
• ¾ cup melted coconut oil
• ¾ cup raw honey
• 1 cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
for the vegan frosting
• ¾ cup mashed sweet potato
• ¼ cup maple syrup
• 3 tablespoons melted coconut oil
• 2 tablespoons unsweetened
applesauce
• 2 tablespoons cocoa powder
• 1 tablespoon tapioca starch
• 2 teaspoons vanilla
• ¼ teaspoon fine sea salt

1. Preheat oven to 350o F. Grease a 9-inch springform pan with non-stick cooking spray and line the bottom with parchment
paper.
2. Combine yogurt, eggs and vanilla in a food processor fit with the steel blade, and process until smooth. Add quinoa, oil and
honey, and process until fully combined and as smooth as possible, 2 - 3 minutes.
3. Whisk together dry ingredients in a separate mixing bowl. Add wet ingredients to the dry and mix until combined.
4. Transfer batter to the prepared pan and bake for 40 - 45 minutes, until a cake tester inserted into the center comes out clean.
5. While the cake is cooking, prepare frosting by adding all ingredients to a food processor and blending until smooth. Let
frosting cool before covering the cake.
6. Remove cake from the oven and let it cool completely in the pan, then transfer to a wire rack.
7. When completely cooled, carefully slice the cake in half, making two layers. Frost the top of the bottom layer, then add the top
layer and frost the rest of the cake.

© QUEEN OF QUINOA 29
lemon blueberry coffee cake
gluten-free | dairy-free | refined sugar-free makes 1 cake

The unique use of crispy brown rice cereal in this cake’s

crumb topping , adds just the right amount of crunch, without adding
the unwanted calories and oil of a traditional streusel.

for the cake • ¼ cup melted coconut oil

• ½ cup sweet sorghum flour • 2 teaspoons pure vanilla extract
• ½ cup toasted quinoa flour • 8 tablespoons coconut milk
• ¾ cup almond meal • Zest of one lemon
• ½ cup tapioca starch • 1 cup frozen blueberries
• 1 cup coconut sugar for the crumb topping
• 2 teaspoons baking powder • ⅓ cup coconut sugar
• 1 teaspoon guar gum • 2 tablespoons melted coconut oil
• 1 teaspoon cinnamon • ¼ cup crispy brown rice cereal
• ½ teaspoon nutmeg • 1 teaspoon lemon zest
• ¼ teaspoon fine sea salt • ¼ cup chopped pecans
• 2 large eggs, beaten • 2 tablespoons almond meal
1. Preheat oven to 350o F. Line a 9-inch round baking pan with parchment paper and set aside.
2. In a medium bowl or stand-up mixer, combine dry ingredients and whisk together to combine.
3. In a separate bowl, beat together eggs, coconut oil, vanilla and half of the coconut milk. Add in dry ingredients until a very
thick batter begins to form. Add the rest of the coconut milk, one tablespoon at a time, until you have a smooth batter. Fold in
the lemon zest and blueberries.
4. Scoop mixture into your baking pan and smooth it over with the back of a wet spoon. Set the baking pan aside and prepare the
crumb topping.
5. Combine all ingredients into a small bowl and mix together with a fork until you have a sandy texture. Sprinkle mixture evenly
over the top of the cake.
6. Bake in the center of the oven for 40 – 45 minutes until a cake tester inserted into the center comes out clean.
7. Let cake cool on a wire rack for 20 minutes, slice into 8 equal pieces and serve.

© QUEEN OF QUINOA 30
other sweet
treats

IN THIS CHAPTER

fudgy quinoa brownies | 32

pumpkin pie quinoa bars | 33

mini apple cider donuts | 34

tangy avocado lime bites | 34

chocolate quinoa crispy treats | 35

baked quinoa apples | 36

fudgy quinoa brownies
gluten-free | dairy-free | refined sugar-free makes 12 brownies

Who can resist a gooey chocolate brownie, full of chocolatey

goodness, straight from the oven? Each fudgy bite of these delectable
treasts takes you to a place of dessert perfection.

• 6 tabelpoons unsweetened carob • 2 large eggs, beaten

chips (or chocolate chips of choice) • 1 teaspoon pure vanilla extract
• ¼ cup melted coconut oil • ½ cup cooked quinoa
• ½ cup millet flour • ½ cup almond milk (or milk of
• ¼ cup unsweetened cocoa powder choice)
• ½ teaspoon guar gum • Shredded coconut for topping
• ½ cup coconut sugar
• ¼ teaspoon baking powder
• ⅛ teaspoon fine sea salt
• ½ teaspoon stevia powder
• 1 teaspoon cinnamon

1. Preheat oven to 350o F. Line a 6-inch by 6-inch baking dish with parchment paper.
2. Whisk dry ingredients (minus the cooked quinoa) in a medium mixing bowl.
3. In a small microwave safe bowl, melt carob chips and coconut oil.
4. Beat eggs in a second small bowl. Add vanilla, milk and melted chocolate, mixing to combine.
5. Add wet ingredients to the dry ingredients and mix until a smooth batter forms.
6. Stir in cooked quinoa and transfer to the baking dish. Sprinkle with shredded coconut.
7. Bake in the center of the oven for 15 - 20 minutes, until the brownies are set.
8. Enjoy topped with non-dairy whipped cream or plain yogurt.

© QUEEN OF QUINOA 32
pumpkin pie quinoa bars
gluten-free | dairy-free | refined sugar-free makes 12 bars

Light and airy, just like pumpkin pie should be,

these snack bars are made with fiber-rich coconut flour and
protein-packed quinoa for a fluffy and scumptious fall treat.

• ⅓ cup coconut flour • ¾ cup pumpkin puree

• ½ cup quinoa flakes • 1 cup cooked quinoa
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon fine sea salt
• ⅛ teaspoon ground cloves
• 3 large eggs, beaten
• ⅓ cup pure maple syrup
• ¼ cup melted coconut oil

1. Preheat oven to 350o F. Grease an 8-inch by 8-inch baking dish with non-stick cooking spray.
2. Whisk dry ingredients into a small mixing bowl and set aside.
3. In a medium mixing bowl, beat together wet ingredients (minus cooked quinoa) until fully combined.
4. Add dry ingredients to the wet and mix until smooth. Fold in the cooked quinoa.
5. Scoop batter into the greased baking dish. Bake in the center of the oven until bars are set and a cake teseter inserted into the
center comes out clean, 35 - 40 minutes.
6. Cool for 15 minutes, slice and serve.

© QUEEN OF QUINOA 33
mini apple cider donuts
gluten-free | dairy-free | refined sugar-free makes 24 mini donuts

Apple cider donuts are a classic New England fall treat, and I
needed a gluten-free version to celebrate my favorite season. Dusted with
cinnamon sugar, the mini version of these donuts can’t be beat.

• ½ cup toasted quinoa flour • 2 tablespoons softened coconut oil

• ½ cup brown rice flour
• ¼ cup potato starch (tapioca and
arrowroot will also work)
• 1 teaspoon guar gum
• 1 teaspoon baking powder
• ⅛ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon fine sea salt
• 2 tablespoons melted coconut oil
• ¼ cup coconut sugar
• 1 large egg, beaten
• 2 tablespoons apple cider
• ½ cup almond milk (or milk of
choice)
• Cinnamon & sugar for dusting

1. Preheat oven to 375o F. Grease a mini donut pan with non-stick cooking spray.
2. Whisk together flours in a small mixing bowl and set aside.
3. Cream oil, sugar, salt and spices in a medium mixing bowl. Beat in egg until fully incorporated.
4. Mix in a bit of flour, then a bit of milk to wet ingredients, alternating until everything has been incorporated.
5. Scoop batter into the tins, filling to the brim.
6. Bake in the center of the oven for 12 – 15 minutes, until browned, but still slightly soft to the touch.
7. Cool in pan for 5 minutes and transfer to a wire rack.
8. Add to a bowl with cinnamon and sugar, and toss to coat.
9. These are best served warm, so reheat in the microwave for 15 seconds if they have cooled completely.

© QUEEN OF QUINOA 34
tangy avocado lime bites
gluten-free | dairy-free | refined sugar-free | vegan makes 10 bites

Who knew baking with avocado could be so fun?

These little green bites are like a Mexican fiesta in your mouth.
Sweet, tangy, and bursting with lime - it’s time to party!

• ½ haas avocado
• ¼ cup coconut sugar
• Zest & juice of 1 lime
• ¼ cup sweet sorghum flour
• ¼ cup quinoa flakes
• 1 tablespoon coconut flour
• ½ teaspoon guar gum
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ⅛ teaspoon fine sea salt
• Chopped pistachios for topping

1. Preheat oven to 350o F. Grease a mini muffin tin with non-stick cooking spray.
2. Whisk dry ingredients together in a small mixing bowl and set aside.
3. Add avocado, sugar, lime juice and zest into another minxing bowl and beat with an electirc mixer until creamy.
4. Mix dry ingredients into wet ingredients with a wooden spoon until fully incorporated. Spoon batter into the mini muffin tins
and smooth the top with the back of a wet spoon. Sprinkle with chopped pistachios.
5. Bake in the center of the oven until for 10 - 11 minutes.
6. Transfer to a wire rack and cool for 5 minutes. Enjoy warm, as a sweet treat after the end of a spicy Mexican meal.

© QUEEN OF QUINOA 35
chocolate quinoa crispy treats
gluten-free | dairy-free | refined sugar-free makes 12 squares

Turn a favorite American sweet into a healthy, nutrient-packed

snack. These chocolate crispies combine quinoa, almond butter,
honey and chopped hazelnuts for a heavenly, guilt-free treat.

• 3 cups quinoa crispies

• ¼ cup unsweetened cocoa powder
• ¼ teaspoon fine sea salt
• ½ cup creamy almond butter (or nut
or seed butter of choice)
• ½ cup raw honey
• ½ cup chopped hazelnuts (or nut of
choice - optional)

1. Grease an 8-inch by 8-inch square baking dish with non-stick cooking spray.
2. In a large mixing bowl, combine quinoa crispies, cocoa powder and salt. Set aside.
3. Heat almond butter and honey together in a small sauce pan over medium-low heat, until fully combined and more liquidy.
4. Add almond butter-honey mixture to the quinoa crispies and mix together with a plastic spatula.
5. Transfer to greased baking dish and cool in the fridge until set, 1 hour.
6. Cut into squares and serve.

© QUEEN OF QUINOA 36
baked quinoa apples
gluten-free | dairy-free | refined sugar-free | vegan makes 2 apples

Quick and easy, this sweet, fruit-filled dessert is a simpler

and healthier version of apple crisp. Without the added fat and sugar, this
tasty treat is a great way to use up all your juicy fall apples.

• 2 medium apples (any variety

will do)
• 3 tablespoons quinoa flakes
• 2 tablespoons coconut sugar
• 2 tablespoons sliced almonds
• 1 teaspoon cinnamon
• 2 tablespoons melted coconut oil
• ½ cup boiling water

1. Preheat oven to 375o F.

2. Core both apples, using an apple corer or a paring knife. Make sure all seeds are removed before baking.
3. Combine remaining ingredients into a small mixing bowl. Scoop the mixture into both apples and place them in the baking
dish. Add boiling water to the bottom of the dish and bake in the center or the oven for 30 minutes, until soft.
4. Serve with a scoop of vegan vanilla ice cream or plain almond yogurt.

© QUEEN OF QUINOA 37
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© QUEEN OF QUINOA 38