Quinoa 365 (31 page)
Raspberry Cake
This raspberry cake is light and airy, a perfect luxury for a summer afternoon tea. Serves 9.
½ cup (125 mL) butter, softened
¾ cup (185 mL) white sugar
1 cup (250 mL) sour cream
2 large eggs
1 tsp (5 mL) pure vanilla extract
1 cup (250 mL) quinoa flour
1 cup (250 mL) all-purpose flour
1½ tsp (7.5 mL) baking powder
1½ tsp (7.5 mL) baking soda
2 cups (500 mL) fresh (or frozen) raspberries
½ cup (125 mL) packed brown sugar
1 tsp (5 mL) ground cinnamon
2 Tbsp (30 mL) butter, melted
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) square baking pan or spray with cooking oil and line with parchment paper.
Combine the softened butter and white sugar in a large bowl. Add the sour cream, eggs and vanilla and mix thoroughly. In a separate bowl, combine the quinoa and all-purpose flours, baking powder and baking soda. Gently toss the raspberries with the flour mixture. Add the flour mixture to the butter mixture and blend well.
Pour the batter into the baking pan and set aside. Combine the brown sugar, cinnamon and melted butter and drizzle over the cake.
Bake on the center oven rack for 40 to 45 minutes. Remove from the oven and cool completely before cutting into squares and serving.
Basic Pie Crust
The combination of flours makes a stable, no-roll crust suitable for liquid fillings such as fruit. It has a less nutty flavor than the Basic Tart Crust (recipe at right) and is slightly less flaky than a regular flour pie crust. Leave out the cinnamon and sugar if the crust is required for a savory dish such as a quiche. To make this gluten-free, use tapioca flour in place of the whole wheat flour.
Makes one 9-inch (23 cm) pie crust or 12 individual tarts.
1 cup (250 mL) quinoa flour
¼ cup (60 mL) whole wheat flour or tapioca flour
3 Tbsp (45 mL) white or cane sugar (optional)
½ tsp (2 mL) ground cinnamon (optional)
½ cup (125 mL) butter, melted and slightly cooled
1 Tbsp (15 mL) water
Preheat the oven to 350°F (180°C). Combine the quinoa and whole wheat flours, and sugar and cinnamon if using, in a medium bowl and mix well. Blend in the melted butter. Add the water and use your hands to form a soft dough. Press evenly into a lightly greased 9-inch (23 cm) pie plate.
If baking the shell empty, bake on the center oven rack for 10 to 12 minutes. Allow to cool completely before adding a filling.
If baking filled, bake according to the original recipe instructions, covering with foil if the edges become dark.
Note:
If using a liquid filling such as fruit, prebake the crust for 7 to 8 minutes prior to filling and baking.
Basic Pie Crust is the base for
Caramel Pecan Pumpkin Pie
and
Very Berry Pie
with
Crumble Crust
.
Basic Tart Crust
This healthier pastry alternative will work with most of your favorite fillings. This tart crust has a slightly nutty flavor that works well for cheesecakes, tarts or even quiches. Leave out the sugar if making it for a savory dish such as quiche.
Makes one 9-inch (23 cm)
tart crust or 12 individual tarts.
1¼ cups (310 mL) quinoa flour
3 Tbsp (45 mL) white or cane sugar
½ cup (125 mL) butter, softened
1 Tbsp (15 mL) water
Combine the flour and sugar 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. Refrigerate for 45 to 60 minutes.
Preheat the oven to 375°F (190°C). Grease a 9-inch (23 cm) pie plate or spray with cooking oil to make it easier to remove from the pie plate. On a lightly floured surface, roll the dough into a circle large enough to fit inside the pie plate. You may have to pull and press the dough to fit the entire pie plate.
If baking the shell empty, poke a few holes in the bottom with a fork to ensure the tart crust bakes flat. Bake on the center oven rack for 15 minutes. Remove from the oven. Allow to completely cool before adding the filling.
If baking filled, bake according to the original recipe instructions, covering with foil if the edges become dark.
Caramel Pecan Pumpkin Pie
Impress your guests with this dressed-up pumpkin pie topped with caramelized pecans. To make this gluten-free, use tapioca flour instead of whole wheat flour.
Serves 8.
One recipe
Basic Pie Crust
, unbaked
Filling
One 14 oz (398 mL) can pumpkin purée (or ¾ cup/185 mL fresh pumpkin purée)
2 large eggs
½ cup (125 mL) milk
½ cup (125 mL) packed brown sugar
2 Tbsp (30 mL) quinoa flour
½ tsp (2 mL) salt
½ tsp (2 mL) ground cinnamon
½ tsp (2 mL) ground mace
¼ tsp (1 mL) ground nutmeg
¼ tsp (1 mL) ground ginger
Topping
1 cup (250 mL) pecan pieces
1/3 cup (80 mL) packed brown sugar
2 Tbsp (30 mL) butter, melted
1 cup (250 mL) whipping cream (35%) (optional)
Preheat the oven to 375¾F (180°C). Prepare the pie crust. Do not bake. Set aside.
Whisk the pumpkin, eggs, milk and sugar in a medium bowl. Add the flour, salt, cinnamon, mace, nutmeg and ginger and whisk to combine. Pour into the pie crust. Bake for 25 minutes on the center oven rack.
Combine the pecans, sugar and melted butter in a small bowl, mixing until the pecans are lightly coated with sugar. Briefly remove the pie from the oven and sprinkle the pecan mixture evenly overtop. Reduce the oven temperature to 350°F (180°C). Return the pie to the oven and bake for an additional 20 to 25 minutes or until the filling is firm in the center. If the pie appears to be getting too dark, place a piece of foil loosely over the pie and continue baking for the remaining time. Remove from the oven and cool completely. Whip the cream (if using) and serve alongside the pie.
Very Berry Pie
with
Crumble Crust
Quinoa flour makes a fabulous crust with a nutty, toasted flavor that goes beautifully with baked berries. It's especially nice served à la mode. To make this recipe gluten-free, use tapioca flour instead of all-purpose flour in the pie crust.
Makes one 9-inch (23 cm) pie.
One recipe
Basic Pie Crust
, unbaked
Filling
4 cups (1 L) frozen blueberries or mixed berries
1/3 cup (80 mL) white or cane sugar
¼ cup (60 mL) cornstarch
1 Tbsp (15 mL) fresh lemon juice
1 tsp (5 mL) grated lemon zest
Topping
1/3 cup (80 mL) packed brown sugar
¾ cup (185 mL) rolled oats (either quick-cooking or large-flake)
¼ cup (60 mL) quinoa flour
½ tsp (2 mL) ground cinnamon
¼ cup (60 mL) butter, melted
Preheat the oven to 350°F (180°C). (If using a metal pie plate, bake at 325°F/160°C).
Prepare the pie crust. Bake for 8 minutes, remove from the oven and set aside.
Toss the frozen berries, sugar, cornstarch, lemon juice and lemon zest in a large bowl. Spread the fruit over the crust and set aside.
Combine the brown sugar, oats, quinoa flour and cinnamon in a small bowl. Work in the melted butter until well combined. Sprinkle evenly over the fruit.
Bake on the center oven rack for 30 minutes. Remove the pan from the oven and cover with foil to prevent the pie from browning too much. Return the pie to the oven and bake for another 25 to 30 minutes, until the fruit is bubbling at the edges. Remove the pie from the oven and allow to cool completely. Serve with vanilla ice cream if desired.
Caramelized Banana Pudding
The bananas are caramelized in a pan and blended with quinoa and cream for an aromatic delight that is easy to make and easy to eat.
Serves 4â6.
2/3 cup (160 mL) water
1/3 cup (80 mL) quinoa
2 Tbsp (30 mL) butter
¼ cup (60 mL) packed brown sugar
1¼ cups (310 mL) sliced fresh bananas
1 cup (250 mL) whipping cream (35%)
Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 15 minutes. Fluff with a fork and allow the quinoa to cool.