KEEN-wah is a South American super seed (not grain! = gluten free) boasting a robust nutrient profile.
In addition to being a complete protein – meaning it contains all 9 essential amino acids (our bodies don’t make these, so we must consume them) – it is high in fiber, and contains anti-inflammatory qualities, antioxidants, B vitamins, folate, iron, magnesium, phosphorous, potassium, and zinc.
Quinoa flour can be found at most grocery stores. Or, if you have quinoa readily available in your pantry, you can make your own. To make quinoa flour, measure out 1 c quinoa and use a coffee grinder to mill it. (Note: I grind in 1/4 c increments.. because it is possible to blow the motor!)
- 4 tbsp coconut oil
- 2 eggs
- 3 tbsp brown sugar
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 c quinoa flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 tsp cinnamon
- 1/2 c raisins
- Preheat oven to 350F.
- In a microwave safe bowl, melt coconut oil in microwave, in 30s increments. Set aside to cool slightly.
- In a bowl, whisk together quinoa flour, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together eggs, sugar, almond and vanilla extracts.
- When coconut oil has cooled slightly, add to wet mixture. Whisk together.
- Add wet ingredients to dry ingredients, mix until dough forms.
- Fold in raisins.
- Use a tablespoon to measure out dough onto a cookie sheet lined with parchment. Flatten dough slightly.
- Bake for 10 minutes. Let cool.