As promised here is the recipe!!! This one is inspired once again from Beatrice Peltre's cookbook La Tartine Gourmande I encourage everyone to get it, it's a wonderful way to dip your toes in the water of fine cooking....it is gourmet, yet not overwhelming as some cookbooks can be. Also feel free to be creative and use alternatives, for example maybe instead of the coconut milk I used in this recipe you could try almond milk or hazelnut milk. Really in the world of cooking the possibilities are endless don't be afraid to explore!
These pancakes utilize quinoa (pronounced keen-wa) which seems to be very popular right now with food savvy people around the world due to its high nutritional content. Quinoa originates from South America in Ecuador, Bolivia, Columbia, and Peru. It adds a wonderful texture to baked goods, but can also be wonderful on its own as a side dish or even in soup or salad. Need some help with how to cook with quinoa? Here are 15 wonderful recipes for quinoa from cooking light
http://www.cookinglight.com/food/recipe-finder/cooking-with-quinoa-00412000073996/
ok ok now to the recipe...
Ingredients
1/3 cup of quinoa
2/3 cup brown rice flour
1/3 cup almond meal
2 tbs blond cane sugar
1 tsp baking powder
pinch of sea salt
2 tbs poppy seeds
grated zest of one lemon
2 large eggs
1 cup of coconut milk
t tbs vegetable oil
Directions
In a mixing bowl measure out the quinoa, brown rice flour, almond meal, sugar, baking powder, and baking soda. Add the coconut milk, and mix in one egg at a time (be careful not to over beat the eggs). Stir in the oil and add poppy seeds and mix until they are dispersed evenly through out the batter. Mix in the lemon zest (finely grated) and save some to garnish.
Heat a frying pan with some nonstick cooking spray, pour 1/4 cup portions of batter. Wait until bubbles form around the edges and then flip and cook 1-2 minutes or until golden brown. Garnish with the extra lemon zest and serve with warm maple syrup. Bon App!
No comments:
Post a Comment