Sunday, March 2, 2014

Lentil Quinoa Muffins

Here's a nutritious snack or side to a great meal.  A little suggestion: maybe don't choose this recipe if you want a sweet treat.  Don't get me wrong; they are delicious and filling, but they are more of a bread or roll substitution.  Basically, if you're planning on a yummy veggie soup, this would be the perfect accompaniment for a lovely, nutritious meal.  Alternately, slice it in half, toast and spread with avocado and or hummus and sprouts.  Talk about tasty and original!

I mixed my quinoa with lentils

mix the quinoa and lentils in with the dry ingredients
Mix until combined.  If it's too dry add up to 1/4 cup more nondairy milk.


Lentil Quinoa Muffins
yields 10-12 muffins


1/2 cup quinoa
1/2 cup lentils
2 tablespoons cup melted coconut oil or olive oil
3/4 cup gluten free flour
1/4 cup quinoa flour
3 tablespoons coconut palm sugar
3/4 teaspoon baking powder
1/4 teaspoons sea salt
1/4 cup nondairy plain yogurt (or use mashed banana and omit the sugar)
1/2 cup nondairy milk
1 teaspoon vanilla extract
1 egg
1 to 2 tablespoons apple butter or applesauce

1.  Cook quinoa and lentils (place 1 cup of the mixed quinoa and lentils in scant 2 cups of water.  Bring to a boil, reduce to a simmer and then cook until all water is absorbed.)  Leftover quinoa and lentils on the dryer side work great. 
2.  Preheat oven to 350 degrees and grease a muffin tin.
3.  In a medium bowl, mix dry ingredients and quinoa and lentils.
4.  Add wet ingredients.  (Use less nondairy milk if your quinoa and lentil mixture is really wet).
5.  Bake for 16-20 minutes or until an inserted toothpick comes out clean.

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