Quinoa-cranberry muffins with almond flour for a protein-packed breakfast on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.
It's smart to bake up a batch of these quinoa-cranberry muffins made with wheat and almond flour early in the week; that way, you have a fast, easy, well-rounded breakfast for the rest of your mornings. Inspired by the almond-quinoa muffins in Veganomicon, this recipe has been adjusted for mile-high baking and tweaked to our tastes.
You will need:
Just under 1/2 cup uncooked quinoa
3/4 cup cold water
pinch of salt
1 cup almond milk (coconut or soy will work, too)
1 tablespoon ground flaxseeds
1/4 cup canola oil
1/4 cup agave nectar
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup almond meal/almond flour
1 1/2 teaspoons baking powder
1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 cup dried cranberries
Preheat the oven to 350 degrees F and lightly grease a muffin tin.
1. Rinse the quinoa in a fine strainer for a couple of minutes -- it has a natural bittering agent that usually is rinsed off before you buy it, but just to be safe, give it a go under some running water.
Place in a pot with a tight-fitting lid and add water and a pinch of salt. Bring to a boil, then lower heat to a slow simmer and cook (with the lid on) for fifteen minutes to half an hour, until the water is absorbed.
Fluff the quinoa with a fork and set aside for later.