This month’s Secret Recipe Club entry comes from the beautiful blog Delishhh, written by Ewa (pronounced “Eva”), who has a decidedly international flair which is probably the result of being born Swedish and raised in Asia (now residing in the United States in case you’re curious). She also, like me, loves to eat healthy, whole foods, and is an advocate of GMO labeling and enjoying organic foods. I definitely recommend you browse through her blog and check out her gorgeous photos and delicious recipes.
I’ve had her Pumpkin Energy Bar pinned for ages, and still fully intend to make it, but I never seem to have all the ingredients at the same time. I’m working on it, though: I’ve got everything except the pumpkin and I plan to get that this week so I can give her recipe a whirl, and after that, I’ll try some variations using the same framework she used.
I also want to try her White Bean Puree to use as a dip or spread – me and The Boys enjoy our beans, so this will be a nice addition to the bean recipe repertoire!
But what I made this time around was her Blueberry Pecan Quinoa Muffins. I love that Ewa increased the health factor of a not-super-healthy breakfast favorite by filling it with high-protein quinoa and fruits and nuts. Score! I didn’t, however, have any blueberries, and we don’t eat tree nuts around here, so my version turned into Strawberry Quinoa Muffins. We heartily enjoyed it for breakfast, and I have a few more in the freezer to pull out later this week. Can’t beat fast and healthy on a crazy school morning!
Strawberry Quinoa Muffins
- 1 cup white whole-wheat flour
- 1/2 cup quinoa flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup maple syrup
- 3/4 cup buttermilk
- 1/4 cup oil (I used coconut)
- 1 tsp vanilla
- 1 cup cooked quinoa
- 1 cup chopped strawberries
- Sift dry ingredients together.
- Beat together the eggs, syrup, buttermilk, oil and vanilla.
- Stir the egg mixture into the flour just until flour is moistened.
- Gently fold in the cooked quinoa and strawberries.
- Bake at 375F for 20-25 minutes.
A note about the quinoa flour: It’s super easy to grind whole quinoa into flour using a grain mill like the one I have below (Wonder Mill) – just remember to pour in the grains a little bit at a time (maybe a tablespoon or two). You can hear when the grains have gone through the mill and then you can add more. Once you have the feel of it, you can keep a constant stream of grains heading down the hopper into the mill to make your flour. You can also buy a small grain attachment that will feed the quinoa for you.
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