Organic Quinoa Flour (pronounced keen-wa) is stone ground from nutritious whole grain quinoa. Use in baked goods for a tender, moist crumb. Perfect for those on a gluten free diet.

• Quinoa was a staple food for the South American Indians living in the high altitudes of the Andes Mountains and was recognized for its superior nutritional qualities.

• This nutrient-rich grain is a wonderful source of complete protein, providing all of the essential amino acids.

• You can substitute this flour for half of the all-purpose flour in many recipes, or completely replace wheat flour in cakes and cookie recipes.

• A good source of fiber.

Organic Whole Grain Quinoa

Zucchini Orange Muffins: 2 Cups Bob’s Red Mill Quinoa flour. 1/2 cup sugar. 1/4 cup brown sugar. 1-1/2 tsp baking soda. 1 tsp ground cinnamon. 1/2 tsp ground cloves. 1/4 tsp salt. Zest of 1 Orange. 2 eggs. 1/4 cup oil. Juice from 1 orange plus enough water to equal 1 cup. 1 cup shredded zucchini. 1/2 cup golden raisins. 1/2 cup roasted, chopped walnuts. Preheat oven to 375 degrees F and line a standard 12 cup muffin tin with paper liners. In a medium bowl, combine flour, sugars, baking soda, spices, salt and orange zest. In a large bowl, whisk together eggs, oil and orange juice/water blend. Add the dry mixture, plus the shredded zucchini, raisins and walnuts to the liquid mixture and fold in to thoroughly incorporate. Portion evenly into prepared muffin tin and bake until set, about 25 minutes. Makes 12 standard-size muffins.

Store in a cool, dry place. Keeps best refrigerated or frozen after opening.

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