Quinoa 365 (28 page)

Raspberry Coconut Bars

A delicately sweet treat that is great for entertaining or special occasions.
Makes 16.

Crust

¾ cup (185 mL) packed brown sugar

½ cup (125 mL) butter, softened

½ tsp (2 mL) almond extract

1 large egg, lightly beaten

1½ cups (375 mL) quinoa flour

Topping

1 cup (250 mL) raspberry jam or preserves

2 large eggs, lightly beaten

2 cups (500 mL) flaked unsweetened coconut

Preheat the oven to 350°F (180°C). Spray with cooking oil or grease a 9- × 13-inch (3.5 L) baking dish. Cut a piece of parchment paper to fit the bottom of the dish.

Combine the sugar, butter and almond extract in a medium bowl and blend well. Add the egg and mix until thoroughly combined. Add the quinoa flour and work into a soft dough. Press the dough evenly into the bottom of the baking dish. Spread the raspberry jam over the dough.

In a medium bowl, mix the eggs and coconut together and drop the mixture evenly over the jam. Place on the center rack of the oven and bake for 20 minutes or until the coconut is lightly toasted. Remove from the oven and cool in the pan for 1 hour before cutting into 16 bars. Store in a sealed container in the refrigerator for up to 1 week.

Maple Bean Tarts

You'd never guess these syrupy maple tarts are made with quinoa and beans! Quinoa pastry has a tan color and a nutty flavor that is perfect with sweet maple. This pastry won't fluff up as much as regular pastry and will be slightly more delicate, so take extra care when removing the tarts from the pan. Indulge by topping them with whipped cream.
Makes 12.

Pastry

1¼ cups (310 mL) quinoa flour

3 Tbsp (45 mL) white or cane sugar

½ cup (125 mL) cold butter, cubed

1 Tbsp (15 mL) water

Filling

1 cup (250 mL) cooked navy beans

½ cup (125 mL) maple syrup

2 large eggs

½ cup (125 mL) packed brown sugar

1/3 cup (80 mL) melted butter

½ cup (125 mL) chopped pecans

12 pecan halves (optional)

Mix the flour and sugar in a large bowl. Cut the butter into the mixture until it resembles small crumbs. Add the water and use your hands to pat it into a soft dough. Refrigerate for 45 to 60 minutes.

Preheat the oven to 350°F (180°C). Grease a 12-cup muffin pan or spray with cooking oil. On a lightly floured surface, roll out the dough to a thickness of about ¼ inch (6 mm). Using a 3-inch (7.5 cm) round cookie cutter (or a large water glass), cut 12 circles. Gently press the dough into the tart pans.

Place the beans and maple syrup in a blender or food processor and purée until smooth. Continue blending while adding the eggs, brown sugar and butter. Add the chopped pecans and pulse 1 or 2 more times. Pour the mixture evenly into the tart shells. Garnish the top of each tart with a pecan (if using).

Bake on the center oven rack for 20 minutes. Cool completely in the pan before removing. Store in a sealed container in the refrigerator for up to a week.

Irish Soda Bread

A quick and versatile bread that pairs well with any meal. Make this plain, choose one of the variations below or use your own favorite herbs to customize the loaf.
Makes 1 loaf.

1 cup (250 mL) milk

1 Tbsp (15 mL) fresh lemon juice

1 cup (250 mL) quinoa flour

1 cup (250 mL) whole wheat flour

¾ tsp (4 mL) baking soda

½ tsp (2 mL) salt

3 Tbsp (45 mL) butter

½ tsp (2 mL) milk

Preheat the oven to 375°F (190°C). Grease a large baking sheet, spray with cooking oil or line with parchment paper.

Combine the 1 cup (250 mL) of milk and lemon juice in a small bowl. Set aside.

In a large bowl, combine the quinoa and whole wheat flours, baking soda and salt. Cut the butter into the flour mixture, making small pea-sized crumbs. Form a well with the dry ingredients and pour in the milk mixture. Starting from the center, blend the ingredients slowly until the mixture forms a soft dough.

With floured hands, remove the dough from the bowl to the center of the baking sheet. Form it into a large, round ball. Gently flatten the ball to about 2 inches (5 cm) in thickness and brush the surface with the ½ tsp (2 mL) of milk. Cut a large shallow X across the top of the bread using a sharp knife. Bake on the center oven rack for 30 to 35 minutes. Remove from the oven, allow to cool slightly on the baking sheet and cut into wedges. Serve warm.

Variations
Rosemary Parmesan Bread.
Add 1 tsp (5 mL) dried rosemary and ½ cup (125 mL) grated Parmesan cheese to the flour mixture. (Great with soups or stews.)
Cheddar Cheese Bread.
Add 1 cup (250 mL) shredded aged cheddar cheese after cutting in the butter, and sprinkle another ¼ cup (60 mL) on top of the loaf prior to baking.

Herb Biscuits

The aroma of fresh herbs in these biscuits is an incentive to serve them the way they taste best—straight from the oven, with butter. Use a 3-inch (7.5 cm) cutter.
Makes 20.

1 cup (250 mL) quinoa flour

1 cup (250 mL) whole wheat flour

1 Tbsp (15 mL) baking powder

1 tsp (5 mL) baking soda

¼ tsp (1 mL) salt

½ cup (125 mL) butter

¼ cup (60 mL) chopped fresh parsley

1 Tbsp (15 mL) chopped fresh dill

¾ cup (185 mL) buttermilk or sour milk (see note page 23)

Preheat the oven to 425°F (220°C).

In a large bowl, mix the quinoa and whole wheat flours, baking powder, baking soda and salt. Cut in the butter until the mixture is crumbly. Add the parsley and dill and mix well. Add the buttermilk and stir until well combined. Turn out the dough onto a floured surface and knead gently for a few minutes.

Pat or roll out the dough to a ½-inch (1 cm) thickness. Using a floured cookie cutter, cut shapes and place them on an ungreased baking sheet ½ inch (1 cm) apart.

Bake on the center oven rack for 10 to 12 minutes, until the biscuits are lightly browned. Remove them from the baking sheet to cool on a wire rack. Enjoy cold or reheat for 1 to 2 minutes in the oven or a toaster oven just before serving. Store the biscuits in a sealed container in the refrigerator for up to 2 days.

Apple Cinnamon Cheesecake

The nutty flavor of the quinoa crust with cream cheese and cinnamon-flavored apples makes this a home-baked delight. Garnish with vanilla ice cream, if desired.
Serves 8.

Crust

1¼ cups (310 mL) quinoa flour

¼ cup (60 mL) white or cane sugar

1 tsp (5 mL) ground cinnamon

½ cup (125 mL) softened butter

1 Tbsp (15 mL) water

Filling

One 8 oz (250 g) package light cream cheese, softened

¼ cup (60 mL) white or cane sugar

1 large egg

1 Tbsp (15 mL) quinoa flour

2 tsp (10 mL) fresh lemon juice

½ tsp (2 mL) pure vanilla extract

Topping

2 Granny Smith apples, peeled and sliced in ¼-inch-thick (6 mm) pieces

2 Tbsp (30 mL) white or cane sugar

½ tsp (2 mL) ground cinnamon

Preheat the oven to 350°F (180°C). (If using a metal pan instead of a pie plate, bake at 325°F/160°C.) Grease a 9-inch (23 cm) round pie plate or lightly spray with cooking oil.

Combine the flour, sugar and cinnamon in a large bowl. Cut in the butter and use your fingers to make a soft crumble. Drizzle in the water and use your hands to form a soft dough. Press evenly into the pie plate and set aside.

Combine the cream cheese and sugar in a medium bowl. Add the egg, flour, lemon juice and vanilla. Blend with an electric mixer until thoroughly combined. Pour the filling into the crust and set aside.

Toss the sliced apples, sugar and cinnamon together in a medium bowl. Gently place them on top of the cheesecake filling. Place on the center oven rack and bake for 1 hour or until the apples are tender. If the crust or apples are becoming too dark, cover the cake with a piece of foil for the remaining baking time. Cool the cake completely before slicing into 8 pieces.