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    Quintessential Quinoa Desserts
    Quintessential Quinoa Desserts
    Quintessential Quinoa Desserts
    Ebook240 pages34 hours

    Quintessential Quinoa Desserts

    By Abigail Gehring

    ()

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    About this ebook

    With over 200 pages of quinoa-inspired desserts, Quintessential Quinoa Desserts is unlike any other baking book. Inside you’ll find exclusive, hand-crafted recipes and beautiful photographs for gluten-free desserts made with quinoa seeds, flour, and flakes. Discover delicious and unique desserts the whole family will enjoy! Recipes include:

    Quinoa Chocolate Truffles
    Chocolate Peanut Butter Cups
    Maple Quinoa Nut Brittle
    Sweet Potato Scones
    Cherry and Dark Chocolate Biscotti
    Gingerbread Pumpkin Cupcakes with Honey Cream
    Apple Raspberry Quinoa Cake
    Blueberry-Peach Upside Down Cake
    Lemon Coconut Pudding with Mangos
    Summery Strawberry Crisp
    And many more!

    Whether you’re a baker that’s looking to get creative with your dessert recipes or a quinoa connoisseur who is looking for new ways to enjoy the super grainthis is the book for you!

    Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
    LanguageEnglish
    PublisherSkyhorse
    Release dateJan 20, 2015
    ISBN9781632200990
    Quintessential Quinoa Desserts
    Author

    Abigail Gehring

    Abigail R. Gehring is the author or editor of more than a dozen books including Back to Basics, Homesteading, The Illustrated Encyclopedia of Country Living, and Classic Candy. She enjoys writing, gardening, experimenting in the kitchen, and spending time with family. She lives with her husband and two children in an 1800s farmstead they are restoring in Marlboro, Vermont.

    Read more from Abigail Gehring

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      Book preview

      Quintessential Quinoa Desserts - Abigail Gehring

      Cover Page of Quintessential Quinoa DessertsHalf Title of Quintessential Quinoa DessertsTitle Page of Quintessential Quinoa Desserts

      Photos and text copyright © 2015 by Abigail R. Gehring

      Recipes on the following pages and accompanying photographs are copyright © 2014 by Wendy Polisi: 35, 55, 57, 61, 63, 65, 71, 73, 75, 77, 79, 82, 113, 117, 125, 145, 153, 155, and 157.

      All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018.

      Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or info@skyhorsepublishing.com.

      Skyhorse® and Skyhorse Publishing® are registered trademarks of Skyhorse Publishing, Inc.®, a Delaware corporation.

      Visit our website at www.skyhorsepublishing.com.

      10 9 8 7 6 5 4 3 2 1

      Library of Congress Cataloging-in-Publication Data

      Gehring, Abigail R.

       Quintessential quinoa desserts / Abigail R. Gehring.

      pages cm

       Includes index.

       ISBN 978-1-62914-494-8 (alk. paper) -- ISBN 978-1-63220-099-0 (Ebook)

      1. Desserts. 2. Cooking (Quinoa) 3. Gluten-free diet--Recipes. I. Title.

      TX773.G3654 2015

      641.86--dc23

      2014032203

      Cover photos by Abigail R. Gehring

      Printed in China

      Contents

      The What, How, and Why of Quinoa

      Choosing Sweeteners

      Gluten-Free Baking

      Cookies, Bars, and Candies

      Cakes and Cupcakes

      Tea Breads, Muffins, and Scones

      Pies, Tarts, Crisps, and Crumbles

      Puddings and Other Sweet Treats

      Make-Ahead Mixes

      Conversion Charts

      About the Author

      Index

      THE WHAT, WHY, AND HOW OF QUINOA

      If you’re buying this book, you’re probably already quite familiar with quinoa. But just in case, you should know that it’s pronounced kee-nwah and it’s a gluten-free ancient grain now grown primarily for its seeds. The seeds are full of protein and fiber, and also contain iron, lysine (essential for tissue growth and repair), magnesium (helps control blood sugar and often alleviates migraines), riboflavin (essential for metabolic energy production), and manganese (an antioxidant). I recommend white quinoa for the recipes in this book, but feel free to experiment with black or red quinoa as well. There is no significant difference in flavor, texture, or nutrition between the varying colors.

      Quinoa should always be rinsed before use. The seeds are coated with saponins, a naturally occurring type of soap that repels birds and insects. It’s great for the quinoa and for the quinoa farmers, but not so great to eat.

      QUINOA FLOUR

      Quinoa flour is simply ground up quinoa seeds, so it’s pretty simple to make on your own. You can grind in a grain mill or a little bit at a time in a coffee grinder. I recommend roasting the quinoa flour after grinding it as you’ll get a richer, slightly sweeter flavor (unroasted quinoa flour has a noticeably bitter flavor) and it will be easier to digest. To do so, preheat oven to 215˚F. Spread flour about ¼ to ½ inch thick on a rimmed cookie sheet and bake for 2½ to 3 hours. Remove from oven, allow to cool, and store in an airtight container in the freezer.

      Many of the recipes in this book call for Quinoa Flour Mix. Used alone, quinoa flour can lead to heavy or overly crumbly results, but with a little brown rice flour and some starch, it’s beautiful. Since many people choose to use quinoa because of a gluten allergy or sensitivity, this flour mix is gluten-free. If you don’t have any issues with gluten, you could substitute the brown rice flour and starch for whole wheat or all-purpose flour.

      QUINOA FLOUR MIX

      Makes 6 cups.

      2 cups brown rice flour

      2 cups quinoa flour, roasted (see page 8)

      2 cups potato starch, tapioca starch, or arrowroot powder

      Mix ingredients together and store in an airtight bag or container. For long-term storage, keep in the freezer.

      COOKED QUINOA SEEDS

      To cook quinoa, first rinse the quinoa thoroughly. To do so, pour the quinoa into a fine mesh strainer and run water over it until there aren’t any bubbles left. After it’s thoroughly rinsed, place it in a saucepan with an equal amount of water and turn the heat on high. Once the water begins to boil, reduce to a simmer and cook for about 40 minutes. Many of the recipes in this book call for cool or chilled cooked quinoa. For these, you’ll want to plan ahead to give your quinoa plenty of time to cool down. Remember this ratio when deciding how much quinoa to cook:

      1 cup raw quinoa + 1 cup water = 3 cups cooked quinoa.

      QUINOA FLAKES

      Quinoa flakes resemble oats and can, in fact, be used as a replacement for oats in most recipes. You can buy them in many health food stores or online.

      CHOOSING SWEETENERS

      If using granulated sugar, look for pure cane sugar. If sugar isn’t labeled as cane, it is probably made at least partially from beets—and in America, sugar beets are mostly genetically modified. Many of the recipes in this book call for natural, less processed sweeteners, such as the following.

      Honey: The best honey—both for nutrition and flavor—is in its raw form. Raw honey is a powerful antioxidant and has antiviral, antibacterial, and antifungal properties. It strengthens the immune system and can fight allergies (particularly if the honey is from local bees).

      Maple Syrup: Maple syrup is, well, delicious. I’m from Vermont, so I grew up tapping trees and boiling down the sap to make our liquid gold. Maple syrup doesn’t rank quite as high as honey on

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