raspberry quinoa muffins with an almond crumb

30th April 2017

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This garden breathes beautifully of our time here……

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and deeply grateful of the gifts it has given……

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raspberry quinoa muffins with an almond crumb

Makes 10 muffins.

A recipe I make often based on this Plum Millet Cake, the sweet almond crumb adds a delicious crunchy texture which contrasts nicely with the sourness of the raspberries. These muffins are tender, fragrant and light.  The maple syrup can be replaced with ½ cup brown sugar; you will need to increase almond milk to ¾ cup instead of ¼.  

I made my own muffin liners by tearing up  12 x 12 cm square pieces of baking paper and pressing them down into the tray – if you grease the tin before hand the liners behave nicely.  If you don’t have a muffin tin, this recipe can also be made as a cake, may need to increase the baking time.

for the quinoa:

¼ cup/50g quinoa, washed

½ cup/125ml water

for the almond crumb:

cup/30g flaked almonds

2 Tblsp/15g brown sugar/coconut sugar

2 Tblsp maple syrup

for the cake:

1½ cup/210g whole spelt flour

1 Tbsp aluminum-free baking powder

¾ cup/185ml maple syrup

¼ cup/60ml plus 2 tablespoon mild tasting olive oil/melted coconut oil

¼ cup/60ml almond milk

1 Tblsp vanilla extract

zest of 1 lemon

¼ tsp fine rock salt

150g frozen/fresh raspberries

to cook the quinoa:

Drain and rinse quinoa.  Place in a small pot, add ½ cup water and salt.  Bring to a boil over high heat; reduce heat to medium – do not cover as this eliminates any impurities.  Simmer for 15 – 20 minutes until the water has evaporated.  Turn off the heat; cover and let sit for 10 minutes before fluffing up with a fork.  Measure out 1 cup/130g cooked quinoa, set aside.

Preheat the oven to 180C/350F.  Fill a muffin tray with 10 liners.

prepare the almond crumb:

In a small bowl place the flaked almonds, sugar and maple syrup, stir to combine and set aside.

to prepare the cake:

In a large bowl, whisk together the flour and baking powder; set aside.  In a medium jug, whisk together the maple syrup, olive oil, almond milk, vanilla, lemon zest, salt and the cooked quinoa. Make a well in the centre of the flour mixture then pour in the wet, and using a rubber spatula, stir until well combined.  Fold in the raspberries – be careful not to over-mix.

Scoop the batter into muffin cups, filling them all the way to the top using a spoon or an ice cream scoop.  Spoon a teaspoon of the almond crumb on top of each muffin and bake for 30 – 35 minutes.  Take the muffins out of the tin and place them onto a wire rack to cool. Serve with a generous dollop of greek yogurt.

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Goodness shared by Stacey

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