Looking at these cookies and muffins, it is reasonable to assume they are very much like the other lovely bits of baking bliss that I blog about. Yes, they look appealing and are delicious like my other cakes, slices and the like, to the point where it is difficult to stop at one – my trick is to take the tin and tuck it into one of my very high overhead cupboards which of course makes it just that little bit more difficult for me to access without a step ladder. That’s where the similarities end because these edible beauties are in fact extraordinary. 

Why? They are packed with protein, iron and other minerals including potassium, calcium and magnesium because they are made with QUINOA FLOUR. This creamy, fine textured flour is completely gluten free, contains no animal proteins and is a complex, slow burning carbohydrate making it an all round ideal baking ingredient for those on special health related diets. Of course this flour can also be used by people who do not fall into this category because it has the benefit of all those nutrients listed above. 

My friend Stephanie found quinoa flour in her local Coles supermarket, under the Coles Organic brand. It is fine like dusting powder with a wholesome, nutty aroma which is further intensified in the baked goods. In fact, I found the cookies to taste a little like peanut butter which for me is a real treat because although I like the taste of nuts, I can’t eat them due to an allergy.

I’ve never cooked sweet treats with this type of flour and so I turned for guidance to a cookbook I borrowed from my kind friend Kerrie (I’ve mentioned her previously as the “Queen of Quinoa” because her enthusiasm encouraged me to try this ancient ingredient). Quinoa 365 is written by sisters Carolyn Hemming and Patricia Green and contains a variety of easy, tasty quinoa based recipes that span the many meal times in a day. They even included a chapter on baby food which has caught my eye, what with baby Maksim enthusiastically eating his way through three substantial solid meals a day. I followed their recipe for Chewy Chocolate Chip Cookies but made a couple of changes, mainly reducing the amount and type of sugar used from 1.5 cups to 3/4 cup. I also included a mixture of dark, milk and white chocolate chips, increased the baking soda and simplified the method. 

When my husband asked our four year old son Luka what was the best part of his day, he said, …”making cookies with Mum”. Very glad it left a good impression. 

Chewy Chocolate Chip Cookies this will make 24 palm sized cookies. 

Ingredients
250 g unsalted butter
3/4 cup raw caster sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups fine quinoa flour
1 teaspoon baking soda (bicarbonate of soda)
1 teaspoon salt
1 1/2 cups chocolate chips plus 24 white melts ( I used 1 cup of dark choc chips, 1/2 cup milk variety and then popped a large white chocolate melt on top of each round before they went into the oven. 


Preheat the oven to 180 degrees on a conventional setting. 

Place the butter and sugar in a microwave safe bowl and melt together. Using a hand whisk, beat until smooth and combined, then add the eggs and vanilla and beat again briefly. 

Add the quinoa flour – no need to sift – along with the baking soda, salt and chocolate chips. Stir until all the ingredients are combined and you have a sticky dough. The mixture will be very soft and very sticky which is normal when using quinoa. 

Now, you need to roll the mixture into balls about the size of a small apricot. I found that by dusting my hands with extra quinoa flour, the task was made far more manageable. Just put a couple of tablespoons into a shallow bowl and lightly press your hands into the flour before scooping up the mixture and rolling between your palms. 

Place each ball onto a lined baking tray, add a white chocolate melt to each one and press down gently to form a fat disk. Ensure the dough is well spaced because quinoa expands significantly when cooked. 

Place into the oven for 15 minutes until golden. Remove and cool on the tray for 10 minutes before transferring to a wire rack. You need to do this to prevent the cookies from sweating as they cool completely. 

Unlike other cookies, these are substantial so even though you may desire another and another, and another… pace yourself. 

Now for the Buttermilk, Blueberry, Quinoa Muffins

I made this recipe up as I went along and am so pleased with the result. Fluffy, moist and flavoursome. Can’t wait to have one with my tea, yoghurt and fruit for breakfast tomorrow morning before heading off to school hockey at 7am!!  Gee, I’m going to need the decent protein, slow burning carbohydrate and iron boost to leave the house that early on a weekend. 

This will make 12 ample muffins. 

Ingredients
100 ml olive oil
2 large eggs
1 teaspoon vanilla extract
250 ml buttermilk – shake the carton first before opening and pouring
3/4 cup raw caster sugar
1 cup quinoa flour
1 cup wheat based self raising flour or GF self raising flour if you prefer a completely GF muffin
2 teaspoons baking powder (not bicarb)
250 grams fresh blueberries – these were soooo cheep at Coles that I really stocked up because my family hoovers them down with cereal and as snacks. You can use frozen fruit but just take care when stirring to prevent them slitting and staining the batter. 

Preheat the oven to 190 degrees on a conventional setting. 

Add all of the WET ingredients into a bowl and beat together using a hand whisk.

Add all of the DRY ingredients – not the blueberries – and stir until almost combined. Then add the blueberries and stir once again until just mixed through. 

Scoop heaped tablespoonfuls into muffin cases and place in the oven for 30 minutes. 

Especially lip smacking when eaten warm with a smear of butter. Even when cool, these muffins remain soft and splendid.