Organic Quinoa Flour From Barry Farm Foods Online Store

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List of Ingredients Quinoa, organic	Quinoa flour (pronounced keen-wa) is related to the plant family of spinach and beets. It has been used for over 5,000 years as a cereal, and the Incas called it the mother seed.  Quinoa Flour is the most nutritious available. It is high in protein, calcium and iron.  Quinoa flour is composed of 10 to 18% of protein, 69% of carbohydrates and 6% of oil for 374 calories.  All of the 12 essential amino-acids are represented. The protein breakdown is as follow : 0.48g phenylalanin, 0.88g isoleucin, 0.91g lysin, 0.98 leucin, 0.33g methionin, 1.02g arginin, 0.63g theonin, 0.85g valin, 0.15g tryptophan, 0.37g histidin, 0.39g tyrosin and 0.33g cystein. It is gluten free. It is also rich in folate, zinc, potassium, calcium and iron. Use this delicate flour when baking. You can substitute this flour for half the all-purpose flour in many recipes or completely replace wheat flour in cakes and cookie recipes.   On its own quinoa flour is traditionally used to bake flatbreads, such as tortilla or nachos. It can also replace wheat flour in the batter for sweet pancakes or waffles. It can be used to make baked oven chips. Unfortunately, it is not possible to bake yeast breads as quinoa flour lacks of elasticity and plasticity qualities. Quinoa flour is the most interesting substitute to wheat flour. Besides its high nutritional value, the quinoa flour is used in a wide range of baking and pan-fried dishes. In a proportion 2/3 quinoa flour, 1/3 rice flour it is possible to bake cakes such as chocolate fudge cake.   Chestnut, Quinoa Crêpes with Currants and Ricotta Cream You need: Batter for about ten crêpes : 1/2 cup chestnut flour 1/2 cup quinoa flour 2 large eggs 1 pinch of sea salt 1/4 cup whole milk powder 1 cup water 1 Tbsp melted butter Filling for 4 crêpes: 1 cup fresh ricotta cheese 1 Tbsp + 1 tsp cane sugar 1 vanilla bean, seeds removed 8 oz currants soaked in 1 C boiling water 5 min and drained.  Steps: To make the crêpe batter, place all ingredients in a blender and mix until smooth in texture. Pour in a bowl, cover, and let rest for 1 hour at room temperature. Cook your crêpes using a special crêpe pan or a non-stick frying pan, a few min on each side. Mix together drained currants and add the sugar and vanilla. Add the ricotta cheese and mix well. Place a crêpe on a plate and spread some ricotta cream on it. Add fresh red currants. Fold your crêpe into a square (folded pieces under).  Sprinkle with confectioner’s sugar and serve.	NutritionFacts 1/4 cup  Amount per serving Calories 115 Calories from fat 15 % Daily Value * Total Fat 1.7g 3% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 8mg 0% Total Carbohydrate 21g 7% Dietary Fiber 0g 0% Protein 4g Percent values are based on a 2,000 calorie per day diet. Your daily values may differ. Additional Information 13% of calories from Fat 73% from Carbohydrates 13.9% from Protein