My posts have been sporadic these past months, to say the least. Mea culpa, friends. I’ve been in masochistic recipe development- and cookbook writing- mode, replete with piggy-backing deadlines, manic hair-pulling, and incessant teeth gnashing. Whee! The only way to survive has been to let a few things go, such as regular blog posting…and housework…and eyebrow plucking (hello unibrow).
But no complaints (except from Kevin), especially because I am
so excited SO EXCITED about my upcoming (specifically, August 28th) book. Wait for it…here comes the shameless self-promotion… drumroll…
500 Best Quinoa Recipes: Using Nature’s Superfood for Gluten-Free Breakfasts, Mains, Desserts and More !!!
I’ve used quinoa every which way in this book and the happy side-benefit is that all of the recipe testing has left me feeling healthier than ever and 5 pounds lighter to boot.
One of my goals with the book was to showcase the versatility of quinoa flour, too. If you’ve poked around here on on Power Hungry, you may have noticed that I’ve posted a few recipes using quinoa flour. I love that it is delicious, produces beautiful quickbreads, flatbreads and sweet treats without the addition of xanthan gums or the like, is naturally gluten-free, über-healthy (complete protein, baby), and, in addition to be available milled and ready-to-use, can be made with ease using a cheap-o coffee mill. I’ve included more than 100 baking recipes in the book that use it (exclusively, not in combination with other flours).
Enough yakking, it’s time to show, not tell. These are my double quinoa cookies, which you can happily munch on for breakfast on the go, a snack, or a treat. Easy, yummy, and both curious kids and skeptical spouses approve.
I’ll be sharing lots (LOTS) more quinoa fun now that I’m (momentarily) shackle-free (i.e., big round of edits complete, text is off to typesetter). But for now, I’m off to have my cookie and eat it, too…right after I clean the refrigerator and find the tweezers.