I may be biased, but these are the best gluten-free muffins I've ever tried. They are good.
- 1 cup quinoa
- ⅓ cup coconut milk
- 4 eggs
- seeds of 1 vanilla pod (or 1 tsp vanilla extract)
- ¾ cup organic butter, melted (or coconut oil)
- ¾ cup raw beetroot, grated
- 1 cup coconut sugar
- 1 cup cacao powder
- ½ tsp Celtic or Himalayan salt
- 1½ tsp baking powder
- ½ tsp baking soda
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180°C and line a 12-hole muffin tin with baking paper or muffin liners.
Rinse quinoa thoroughly, place in a medium pot with 2 cups water and bring to the boil on the stove. Cover, reduce heat and let simmer for 10 minutes. Turn off the heat and leave the covered saucepan on the stove, lid on, for a further 10 minutes. Fluff with a fork and let it cool.
Meanwhile, combine coconut milk, eggs and vanilla in a blender and blend well. Add 2⅓ cups of cooked quinoa, plus the butter, beetroot, sugar, cacao, salt, baking powder, baking soda. Blend again until combined.
Bake in the centre of the oven for 30 minutes or until a skewer is removed clean. I recommend checking them at 20 minutes to make sure the tops are not burning. If burning, place a piece of baking paper over the top of the tray. Remove from the oven and cool in the pan before turning out onto a wire rack.
• These muffins are made with cooked quinoa, rather than quinoa flour, and are super moist and dense with an intense chocolate flavour. If you prefer your chocolate a less intense perhaps try with a little less cacao. Freeze any leftover muffins if you like to extend the pleasure of your creations.
Recipe from The Holistic Ingredient by Amy Crawford, with photographs by Amy Crawford.