Jess (therealocelot) wrote in allergy_recipes,

I really really want to like quinoa flour. It's so nutritious, and so easy - you just blend the amount of raw quinoa you need in the blender for a minute or so. Unfortunately, raw quinoa has a bitter coating of saponin on it. The first thing I read about using quinoa flour said that cooking took care of it, but that hasn't proved fully true in my experience.

Adapted from

Cinnamon Raisin Pancakes

2 cups (240g) quinoa flour
2 Tbsp (25g) baking powder (yes, really that much)
1/4 tsp (1g) baking soda
1/2 tsp cinnamon
1/8 cup (30mL) light-flavored oil, such as sunflower (oops, I forgot this. It probably would have helped with the batter texture and sticking)
1/2 cup (70g) raw cashews
2 cups (480mL) warm water (I ended up using 3 cups all together)
1 tsp (5mL) vanilla extract
1 tsp (5mL) lemon juice or 1/4 tsp (1g) ascorbic acid crystals dissolved in 2 Tbsp (30mL) warm water
1 Tbsp (5mL) honey
1 cup raisins

Soak raisins in approximately an equal amount of water while you prepare the batter.

To make quinoa flour, blend 2 cups quinoa in blender until finely ground.

In a mixing bowl, whisk together quinoa flour, baking powder, baking soda, and cinnamon. In blender, grind nuts to a fine powder, pausing to scrape under the blades 2–3 times. Add to blender: water, vanilla extract, lemon juice, and honey and blend 3–4 minutes (I didn't blend nearly that long). Pour liquids over dry ingredients and whisk a few times, eliminating lumps. If batter is too thick, add water as necessary. Stir in raisins.

Pour a scant 1/4 cup (60mL) of batter onto hot non-stick griddle (heated until water dances on it) for each pancake. Serve with fruit sauce or applesauce.

The cashews+water is effectively non-dairy milk, and can probably be replaced with milk or your favorite milk substitute if nuts are a problem or you don't happen to have cashews.

Vinegar would probably work in place of lemon juice, especially apple cider vinegar.

The fully cooked areas seemed less subject to bitterness than those that were still a touch wet, which makes sense if heat helps destroy the saponin. Waiting until bubbles forming towards the middle of the pancake pop and stay open before flipping seemed to help a bit. Getting the batter thin enough helped a lot, too.

Washing the quinoa first is supposed to get rid of the saponin, but I'm not sure how well that works for making flour. Baking it supposedly also does, but that's another step of complexity (as is the washing), making it a less desireable quick and easy flour. I may try it next time, anyways.

I'd bump the cinnamon up to a full teaspoon, as I couldn't taste it at all.

4 year old said they were delicious, and swore they really were and he wasn't just trying to make me feel good, but he only ate half of one. 1.5 year old tore hers up and left it in pieces all over the floor, but she'd recently eaten quite a bit for lunch. I ate a few, and found them somewhere between tasty and not, depending on the bite. Now I'm not hungry for dinner.
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