This photographic negative of the classic is a tart, delicious and whole-grain alternative. Quinoa flour is best friends with chocolate, and that's particularly true for black cocoa. If unavailable, other colors may be used; the flavor may be enriched with 1/2 teaspoon of instant chocolate granules. This is an excellent recipe for beginners.
Yield: 15, One-and-one-half ounce cookies
Time to make: 20 minutes prep. 10 Minutes oven dwell.
Part paté choux, part cookie, part cake, this light and chocolate-y treat pairs whole-grain quinoa flour, black cocoa and sweet chocolate chunks.
Yield: 4, one-ounce snacks or desserts
Time to make: 40 minutes active. Overnight refrigeration. 35 minute oven dwell.
Tools needed: Large stoneware bowl. Medium prep bowl. Silicon spatula. Electric mixer with whisk attachment. Plastic wrap. Sharp knife. 2-quart saucepan. Measuring cups and spoons and/or scale. Sheet pan with bakers parchment.
These cookies are tempting and aromatic spheres that contain a central surprise: smooth-textured chocolate that resonates beautifully with their crunchy, nut-and-cocoa shells. Attention to detail makes the difference here, so take the extra few minutes to toast the nuts and chop them very fine. Watch your oven carefully, since they are easy to over-bake. And keep an eagle eye on the finished product, too, since guests and spouses are known to empty a serving tray while your back is momentarily turned.
This rice and quinoa based pre-dough is used in many sourdough bread recipes on this site. Making it is a simple process: mix dry and wet ingredients and allow time for fermentation. Pre-dough is a key ingredient for improving rise, flavor and performance in savory (and some sweet) baked goods.
You can watch a free Zoom instructional video of this method by clicking HERE.
For any pie to be successful, the first prerequisite is an excellent crust. To me, this means two things: buttery-rich and flaky. This method provides both .
Contrasts of all the good things describe this pie: Flaky, crispy crust that does not get soggy; smooth, rich chocolate pudding filling and optional whipped cream frosting; and slightly tart quinoa background. Make it for the one you love - or yourself!
Yield: One, 9-inch pie; 6 to 8 servings.
Time to Make: 15 minutes dough prep, 2 hours to overnight refrigerated dough chill, 20 minutes crust bake, 15 minutes custard prep, 2 hours to overnight chill.