Quinoa Flour Crumble

 photo WP_20170427_005_e_zpsi5nhnts8.jpgDisposable trays are great for crumble.

I seem to have set myself the challenge to find all the ways that you can use single flours. I don’t think I’ll ever find them all, but there will be a lot of recipes when I finally run out of creative juices. When that happens, dear reader, just plant my dried up husk in the garden and water me occasionally. Then when more of me pop up, well, that’ll be terrifying. What hath you wrought, dear reader!? Hmmm, oh yeah, crumble. I like berry crumble because I always have frozen berries at hand. I did worry that the strong taste of quinoa flour might cause troubles, but something special happened thanks to the absorbent nature of the flour that makes any lingering after-taste an afterthought. Instead of the berries bursting and the juice softening the crumble, it instead absorbed into the flour and made a gooey, in the good way, not the free-from raw feeling way, dessert. The sweet berries contained in the still slightly crunchy crumble. It was really delicious, it might actually be my favourite of all the crumbles I have on the site. I did pretty well with my tiny, but still absurdly expensive, bag of quinoa flour. Three new recipes, all successes. Not too bad, now I’ll go back to keeping an eye out for discounted quinoa flour. Once spoiled, twice, er, hesitant to buy at full price? I’ll work on it, until later, dear reader.

 photo WP_20170427_006_e_zpsxmjxdebh.jpgThe ground almonds are used throughout these crumbles, but the flours still change the crumble’s texture.


100g Berries, or Other Fruit, of Choice
35g Sugar
35g Ground Almonds
35g Quinoa Flour
35g Butter, Cold and Chopped


1. Pre-heat oven to 180c (Fan).

2. Place the Berries in an oven proof dish. Set aside.

3. In a bowl mix together the Ground Almonds, Quinoa Flour, Butter and Sugar. Work together with fingers until it resembles breadcrumbs,

4. Sprinkle Crumble Mixture over the Berries and cook for 15-20 minutes until the top is golden brown.

Quinoa Flour Crepes

 photo WP_20170426_001_e_zps4g0fn1d6.jpgI did neglect to remove the pan from the heat when pouring, but they’re fine.

New recipes often need a few factors to appear. The biggest is whether or not I want it currently or if I can fit it into my meal plan. I feel it’d be too easy to lose sight of my health goals, that sounds so generic and phony now, you’ve ruined everything, shills! If I kept trying to match an imagined demand of food I’d end up ruining what has been a big success. I tell you, dear reader, I look at old photos of myself, ten stone heavier and it still chills me. I’m still going, I’ve never fallen and have no intention. Weight-loss is much, much more complicated than we’re led to believe. Have no fear, I’m not starting up another conversation on that topic, not today at least. Today we’re dealing in crepes.

 photo WP_20170426_002_e_zps29j4mpkk.jpgTurkey mince with Seven Spice is just delicious.

I felt like being a bit different today, so I decided on stuffed crepes. As I had quinoa flour and no quinoa flour crepe recipe I made these. I don’t include oil in the batter because it makes them too oily. I liked these much more than the waffles, the quinoa seems to do well with direct heat like this. They didn’t feel underdone or rubbery. They were really flexible and the taste of quinoa was muted by the strong spices and tahini sauce. You can’t go too far wrong with crepes unless you add to much batter or don’t keep the heat a little below high. These do turn very golden brown which makes them more appetizing. I’m checking how they freeze and I’ll add it in later. Take care, dear reader.

 photo WP_20170426_003_e_zpslsugqi1t.jpgI tried to be fancy! It looked better in my head. Still delicious.


65g Quinoa Flour
1 Large Egg (65g-75g in Shell)
80ml Low Fat Milk
80ml Water
Pinch Salt
Olive Oil for frying

Makes 4 Large Crepes.


1. In a jug whisk together Egg, Milk and Water and whisk in the flour and salt until a smooth, thin Batter has formed. Rest for 5 minutes.

2. Heat a non-stick pan on a medium high heat and add a small bit of Olive Oil, when hot remove from the heat and add about 1/4 Cup of Batter, swirl it to coat the bottom of the pan and return the pan to the heat. Cook crepe until browned and slightly dry to the touch, about 2 minutes, then flip, cook the same way and then transfer to a wire-rack. Repeat until Batter is used up.

Microwave Quinoa Flour Mug Cake

 photo WP_20170423_002_e_zpsferbp6iz.jpgThis is silly amounts of work for a microwave cake, but it’s good.

Okay, first things first, dear reader. Though brain and I reached a worthwhile consensus on the procurement of cake, brain decided that we should shove the mixture into a single mug and yeah, don’t do that. Either make it two or make it a jug cake. You can share it your significant other, random strangers or you could eat it all. I won’t judge if you won’t.

 photo WP_20170423_003_e_zpslse8ikif.jpg“Not the garlic spatula, right?”…Er, sure.

So, you ever watchful reader, you say it’s just this, but no flaxseed, but what about this? Nope, it uses an egg. A separated egg no less, how very fancy. Not so much when it spills over, but still worthwhile, just make two and don’t follow in my erroneous footsteps. Now, what’s the difference here and in those others. Well, er, quinoa flour is much lighter than buckwheat, it imparts an airy lightness that’s hard to match. Though it lacks hold the egg makes up for that while also supplementing its light texture with the beaten whites. Without the flax you lose that slight rubbery feel, though you also lose the ability to remove it from the mug. I just wanted to use the qualities of the flour to the best of my ability.

 photo WP_20170423_004_e_zpsfy39hnmx.jpgDon’t do it, dear reader.

I also just wanted a lazy, decadent cake. A dissolute delicious dish…er, mug. It’s nice to have a small bit of something sweet and not have to make a big batch, I might have once scoffed at the idea of microwave cakes, but I’m now firmly planted in he pro-cake camp. There’s a real satisfaction in being able to quickly whip up a cake that can even be eaten plain with feeling that its lacking. A quick recipe and with it I’ll leave you. Where am I off to? Why to glare at butterflies! They’ve appeared early, just as my cabbage was planted. Which is now under netting. They won’t catch Jack sleeping and if he catches them, well, that’s another story. Until later, dear readers.

 photo WP_20170423_006_e_zpsvgdbs7b1.jpgNo, no, it’s not a mistake. It’s one of those Pinterest photos where it spills over artistically…yeah.


1 Large Egg (65-75g in Shell) Separated
50g Quinoa Flour
30g Butter, Melted and Cooled
50ml Milk
30g Sugar
1/2 Tsp GF Baking Powder
Dash Vanilla Extract

Makes two servings or one large.


1. Beat, with an electric mixer, the Egg White until stiff peaks form and set aside.

2. Add everything but the Flour and Baking Powder to a jug and beat until smooth. Add in the Flour and Baking Powder and beat until a thick smooth batter has been formed. Finally gently fold in the Egg White until just combined.

3. Microwave on full heat for 2 1/2 to 3 minutes. Cake should be dry and springy to the touch. Let cool for a few minutes before serving.

Quinoa Flour Savoury Waffles

 photo WP_20170419_002_e_zpsxq7i5px4.jpgI’ve yet to try the novelty plates.

Ah, dear reader, welcome to Jack’s Mansion of Waffles! That’s all the waffle jokes I’ve got. Yeah, back with yet another flour and another couple of waffles. I had hoped that these might have shared the crustiness of my Quinoa Bread, but sadly no crust. I will try frying them in butter eventually just to see how well they crunch up, either that or toast them. So, like with most promising recipes the future will hold wonder whilst the present just holds, well, waffles. Good waffles. I’ve had no troubles with stuck waffle so far, plenty of oil in the batter seems to work really well. These are similar to the previous recipes, the difference here is that these have less of a crispy texture and more of a skin, but inside they’re absurdly fluffy. It seems to be the most amazing property of quinoa flour when used with flaxseed and a lot of liquid. The batter here will be very runny, much moreso than waffle batter usually is. More of what a quinoa crepe batter would be. There’s a future recipe. I didn’t bother with sugar, I wanted these for sandwiches and you can always add sweetness afterwards, though sugar, white seems best, in the batter does help the waffles crisp up more. Another recipe that proves you can do without a lot of extra additions when using free-from flours, assuming you have the knowledge to use them or the patience to learn. See you again soon, dear reader.

 photo WP_20170419_004_e_zpskiqinfac.jpgI mostly use these as change up from bread.


150ml Water
100g Quinoa Flour
1 Large Eggs (70g to 75g in shell)
50ml Olive Oil
10g Ground Flaxseed
1/2 Tsp Baking Powder
Pinch of Salt

Makes four waffles.
Can be frozen.


1. Beat Eggs, Water, Olive Oil and Salt until frothy using a whisk.

2. Add in Flour, Flaxseed and Baking Powder then whisk until a smooth, very runny batter has been formed. Rest for five minutes.

3. Turn on Waffle Iron. and when heated add enough Batter to warmed Waffle Iron to fill the plates, close and cook for 7-10 minutes until waffles are golden brown and the bottom is crisp. Remove with a rubber spatula and let cool for a few minutes, Waffles will soften slightly as they cool. Repeat until batter is used up.

Quinoa and Amaranth Flour Bread

 photo WP_20170318_007_zpsjbu2jsb3.jpgFresh out of the oven.

Hmm? You again? Dear reader, you are a jewel of the ocean, the acme of blog readers, etc etc, but you can’t expect me to stay with you forever and ever, can you? Okay, fine one more recipe and that’s it. I mean that. I had wanted to test out quinoa flour and amaranth flour, but there was no quinoa flour that wasn’t absurdly expensive, so I gave up, no, sorry, made my own, again. It’s tedious, but at least you avoid the nasty taste so many store bought flours possess. I’m going to cut this short, it worked, but it’s nearly identical to the all Quinoa Flour Bread. That’s not a disparagement, that bread is really great. I’d praise it more if it weren’t my own recipe, but modesty prevails and I quietly mumble its praises. The one thing I love about this is that one minute out of the oven it was cut without any crumbs. I do think the texture is slightly firmer, but that might be the lessened water. Go to the quinoa flour bread page and you’ll get all the information you’ll ever need. This is just here because it worked. It’s never a bad thing to know additional flours work and because it was too different to list as a variation. I used two small tins, I think they’re four and a half inches each, because you get a better crust to, ummm, not crust? ratio, but you could use a normal sized loaf tin and it should be fine. I just prefer to list what I used so you’ll hopefully avoid any failures due to me. Your failures are yours to accept. I’m perfect! Heh. Okay, until later.

 photo WP_20170318_006_zpszlo5spcs.jpgLook! It’s tulip time. More tulip time…

 photo WP_20170318_005_zpsmfygdwv5.jpgPotato time too. I’ll have to cover them with more compost and feed soon.


170g Toasted Quinoa Flour
30g Raw Amaranth Flour
25g Ground Flaxseed
150ml Water
2 Tbsp Olive Oil
2 Large Eggs (70g to 75g in Shell)
1/3 Tbsp Baking Soda
Pinch of Salt

Makes two small loaves.
Can be frozen.


1. Preheat oven to 175c (No Fan).

2. Grease (With Butter or Olive Oil) and line a 6×3 inch loaf pan.

3. In a large bowl mix together the Egg, Olive Oil and Salt. Add the Quinoa Flour, Amaranth Flour, Flaxseed and Baking Soda and stir until combined, then add the Water and stir together until smooth. Rest for 5 minutes until batter has thickened. It will be lumpy.

4. Pour batter into prepared tins and bake for 40-50 minutes, turning halfway if needed, until brown, the tops firm when pressed, and a skewer comes out clean.

5. Remove from he tin and let cool completely on a wire-rack.

A Treacly Treatise

 photo WP_20161209_007_e_zpsjhrpremi.jpgDepending on who I’m talking to my accent can become as thick as treacle. Or “Tray-kill”

Finding or creating free-from recipes that are quintessentially Irish can be rather daunting, that’s also the least Irish sentence ever typed, as they’re either too basic to be converted, as you know the less that goes into a recipe the harder it can be to capture its essence. The texture that gluten brings to a simple, farmhouse style, rustic, rough, take your pick of  adjectives, loaf can’t be so easily matched while retaining the simplicity of the original. Which brings us back to Irish recipes, for the most part they’re rather simple. Good, wholesome food, but it’s often a case of too simple to emulate or that the recipe in being created with different ingredients no longer resembles the original. Thankfully my treacle bread recipe just works. Funnily though it’s based on two wheat recipes, the dry was what I grew up on, whereas the soaked came later. It’s thanks to the buckwheat version that I have a written version of my mother’s recipe. We had to work out the proper measurements for everything. You might be wondering why it’s so difficult. Let us go then, you and I, dearest reader, to an Irish kitchen. The range, stove to others, is piping hot, though for exact temperatures you’ll have to use the electric oven or the “I can’t get this thing to work right you do it” as it was often called by my mother, so we’ll probably have to hope it won’t burn. The battered and dented tin is sitting ready and we have everything to hand, so let’s see what the recipe says, or rather what mammy says:

A saucepan is standing ready, why, don’t ask silly questions. “Margarine, water, treacle. Enough of each” If you look in the cupboard you’ll be hard-pressed to find a measurer for enough. Don’t even dare to suggest the butter, marg is for baking. Toss that on the range and then proceed to forgetting about it and make a cup of tea. Eventually remove it and let cool. That goes into the huge mixing bowl, large enough to make twelve loaves. “We need a cup of flour” She proceeds to grab a mug, any size will do, and dumps it into the huge bowl. “Sugar” Shaking the bag at random. “Fruit, about two handfuls” Yours, mine, who knows. An egg, any size, gets thrown in and everything is mixed, watered as needed, poured into a tin, baked without a timer and eventually, most times, a perfect loaf will follow.

Now, that works for mammy, but heaven help anyone who tries to emulate it as it let alone with free-from ingredients. That may be part of the reason that Irish baking and cooking can be so hard to record. It’s an older style, less practised nowadays, but one that will teach you a great deal. I grew up with it and I know quite a bit. I, myself prefer a mixture of exactness and instinct. It’s why my recipes always follow a formula and thanks to the use of observation, intellect and dumb-luck they often feature a lot of variations. So, where does that leave the old ways? Are they to die out? No, I think we just have to approach them in a more roundabout way when making free-from creations of them. We start by understanding the ingredients and their limits and slowly add in the characteristics that made the originals so special or try to at-least. They may not be the recipes that generations of Irish grew up on, but they may be the recipes the future generations will. Arrogant, aren’t I? Heh.

So, to treacle, or perhaps to xeno…what’s a word with xeno that means to be ignorant of foreign customs? There’s your homework for today. It’s funny how little we know, outside of clichés that is, about other cultures. I could rant on about the absurd portrayal of the Irish, but I’m sure there’s a huge queue forming from all the four corners of the Earth for the same purpose. So what’s that got to do with treacle? I’m glad you asked that. Otherwise we’d never finish. You see treacle bread seems to be a primarily Irish food. So in sharing it with anyone that might never have heard of it it might be hard to grasp why you’d want to eat it, let alone how and when, so it becomes a doubly hard task. I not only have to make sure the free-from version is as close as possible to the original. I have to educate you on it’s origins and preparation. Well, I don’t, not really, but I do think it helps. I love reading traditional recipes that describe the food in their own words, the vivid recollections of childhood revisited, or whatever. Just posting a recipe isn’t always the best way to really share it. So, what will I do, dearest reader, with my loaf? Since this is the dry, as  opposed to soaked, it’s not that dry, it’ll be crowned with a heaping of butter, butter for bread!, yes mammy, and eaten with a mug of tea. Or teah, depending on your accent. It’s the kind of bread that you make when guests are expected, not fancy guests, just the ones you like to gossip with over steaming mugs of teah. Or when you want something for tea, that meal after dinner but before supper. The smell of treacle permeating the kitchen as it bakes, the cheeky stealing of the heel, the end of the bread is always treasured here, by the baker and the simple joy of eating a bit of nostalgia. Thought that might only pertain to me. So, go now and look at the recipe (In quinoa flour too), it’s not complicated, it’s fast, but know that you’re eating a recipe based on a bread that’s been enjoyed by generations of Irish. And don’t skimp on the thickness, doorstops should have nothing on the slices you carve. Until later.

 photo WP_20161209_010_e_zpsv6lkkls8.jpgFun fact: I changed the recipe again. An extra egg and more fruit for the traditional version.

Buckwheat and Quinoa Flour Baps

27th November 2016 Update: Just a quick note. You can toast these and they do get a nice crunch to the exterior, though as they cool they will soften, but still retain that slight crunch. They freeze fine too.

 photo WP_20161124_001_e_zpsgbpejkad.jpgQuinoa Flour always seems to have a slightly yellow tinge.

Okay, why a bap? Well, I can only draw from the well of my own recollections and from what I remember of breadables, which is less and less as time keeps to its inexorable pace, a bap was soft, all but crust-less and fairly light but with a bit of chew. So, yeah, this is a bap. I could call it a roll, a dinner roll, hey, I could call it a trombone and you could still be as well off. The more observant, or those with seniority, or the ravingly devoted, may notice that this recipe reads familiar and HOW DARE YOU! I mean here I am, robbing from my own recipes, whoops!, yeah this is Buns Redux. Now instead of the slightly crusty light sweet bun we have a slightly chewer bap. I’ll get to the nitty gritty in a moment, first I’d like to confound and confuse you, dearest reader, what’s left of you that is, we seem to be hitting a rough patch in regards views, any mentions appreciated as always. What is most difficult in describing texture is out shared pool of knowledge. I usually judge these recipes by extremes. You have gluten free breads that are almost mush, baked but unappetising, I’ve made and eaten them in my time, but these days I prefer a firmer, less sodden texture. Of course you also have the other extreme: The bone dry bread. I’ve danced along the spectrum in my time, taking what I need from each end to reach a happy middle ground. But as I say it’s hard to get the idea of what texture to expect. What can be done? Nothing much really. You just have to do what you can, be descriptive and hope that the reader has enough of a grasp of how the flours used taste when baked. Again, we’re relying on them being able to use their own knowledge and if lacking to build it up. I’m a bit under the weather, my hand seems to be moving independent of my brain, so I’ll sincerely hope this makes some sense.

 photo WP_20161124_002_e_zpstakf91fa.jpgI knew they reminded me of something. Not as mushy or bitter though.

I just had to empty the compost in the cold, didn’t I? I won’t even recall this post in a few hours. Okay, onwards, ever forwards, dear reader. So, what the difference between this and the Buckwheat and Quinoa Flour Bread? You know how to be a pest, imagined reader. The simple answer: Speed. Gotta go fast and all that. This rises fast and that changes the texture. There is more egg and fat too, but the quick bake changes how it turns out the most. It’s one of the reasons I wouldn’t just do a single loaf with this, I’d be weary on the inside cooking enough. You do end up with the usual risen top, but it’s just as soft as the rest of the bread, so it’s just an aesthetic consideration. Other than that it hasn’t got many downsides. It’s firm, not dry and only tastes faintly of quinoa flour, though that might be me getting used to it. It is very close to the buns, but the sugar being ditched and flaxseed added for extra liquid retention and softness changes it into a different experience. It really shows the important of balance in these kinds of recipes. A little change creates something new when the understanding of ingredients is there. Man, that’s smug, I’m sorry, but it’s true. Just simpler than it sounds. Keep grinding away in that kitchen and you’re bound to level up. One heads up: The batter will be extremely thing, just a bare hint of resistance, that’s the way quinoa breads seem to work for some reason. I dumped in the 100ml of water, but it needed a little more, hence the odd instruction below. Now, what you’ll use this for is up to you. I do have to plug another recipe, not my own, it’s here. I did once toy with travel sandwiches, but I bow to better experience and skill contained three in. The buns are really wonderful too, I’ve made something similar with another of the site’s recipes. Check it out and see what you’ll find to try. I have one in the freezer that’ll probably just become a peanut butter and jam sandwich. I’m just not fancy, but much beloved regardless, right? That’s why you’re here, for me, not the recipes. Shhhh. Don’t say anything or I might cry. Okay, all joking aside, I’ll be somewhere. You’ll see me when you see me. Go eat your baps and be good.

P.S I didn’t bother with salt as I’ve heard, maybe erroneously, that it breaks down eggs when resting, I didn’t want to risk it. You can season them as you see fit.

 photo WP_20161124_003_e_zpsjekx15vm.jpgCut hot, but gets softer and nicer as it cools.


50g Buckwheat Flour
50g Quinoa Flour
12g Ground Flaxseed
1 Tsp Baking Powder
60ml Olive Oil
2 Medium Eggs
125ml Water

Makes 2 Baps.
Can be Frozen.


1. Pre-heat the oven to 175c (Fan). Grease, with Butter or Olive Oil, and line two 4 1/2 Inch Spring-form Tins.

2. Add the Flours, Flaxseed and Baking Powder and add in Olive Oil and Eggs. Mix everything together. Add about 100ml water and then keep adding water, a little at a time, until a runny batter has been formed. Let rest for 5 minutes. The Batter should be stirrable, but not thick.

4. Pour Batter into Tins, about half full and bake for 20 minutes, turning half way if needed, until light golden and a skewer comes out clean. Then remove from oven and cool for 15 minutes then remove from tins and transfer to a wire-rack to cool completely.

 photo WP_20161124_005_e_zpsr6jsmvkh.jpgDo other people use the term bap? I hope it isn’t something terrible somewhere else.