Quinoa Flakes

[MyMississippi]

I just bought my first Quinoa flakes with the intent of using them for more bulk in my baking.

Please share the different ways that you use them ---

Thanks !

[missy'smom]

I just bought my first Quinoa flakes with the intent of using them for more bulk in my baking.

Please share the different ways that you use them ---

Thanks !

I don't normally do this but I will caution you about using them. Many use them without problem but I have reacted and called the company for the brand I bought. They were processed on shared lines, cleaned under allergen control procedures and tested to be under 5ppm but the company said that if I wanted guaranteed zero gluten I should stick with the whole grain quinoa, which is processed in a different facility that is free of wheat. I just say this because I noticed that you have had a severe reaction to wheat. You may want to check the allergen statement and/or call the company before using them if you are very sensitive.

[angel-jd1]

I make no-bake cookies with them. Not exactly the same, but darn good!!!

-Jessica

[loco-ladi]

Apple crisp and Peach crisp in place of the oats, takes a bit more than the recipe calls for but tasted great

[sickchick]

MMM now I want CRISP BAD! HAHAHAHA

[tom]

I love 'em as a last-layer coating for fried fish.

I do flour, then egg, then Qflakes.

Crunches up nicely.

[purple]

I put a spoonful or 2 in baked goods. Some people use it in meatballs/loaf.

[wheatlessinjax]

I make a hot breakfast cereal, adding a cup of quinoa flakes to the mix. Here's the recipe:

4 cups gluten-free rolled oats

1 1/2 cup raisins

1 cup quinoa flakes

1 cup flaxmeal

1 cup chopped walnuts

1 Tblsp. cinnamon

Combine all ingredients and store in refrigerator. For a single serving, mix 1/2 cup cereal with 1 cup water and microwave for 3 minutes, or until oats are soft and cereal is creamy. Sweeten and add milk or soy milk, if desired, and top with fresh fruit.

Great breakfast for a cold morning.

[MyMississippi]

I make no-bake cookies with them. Not exactly the same, but darn good!!!

-Jessica

Sounds good-- do you have a recipe to share ?

[MyMississippi]

I don't normally do this but I will caution you about using them. Many use them without problem but I have reacted and called the company for the brand I bought. They were processed on shared lines, cleaned under allergen control procedures and tested to be under 5ppm but the company said that if I wanted guaranteed zero gluten I should stick with the whole grain quinoa, which is processed in a different facility that is free of wheat. I just say this because I noticed that you have had a severe reaction to wheat. You may want to check the allergen statement and/or call the company before using them if you are very sensitive.

Thanks for the warning-- -- I'll give the company a call---- It's the Ancient Harvest Quinoa brand- says gluten free on the box-----

[MyMississippi]

Thanks to everyone for the recipes and all the suggestions-----

[angel-jd1]

Sounds good-- do you have a recipe to share ?

INGREDIENTS (Nutrition)

1 3/4 cups white sugar

1/2 cup milk

1/2 cup butter

4 tablespoons unsweetened cocoa powder

1/2 cup crunchy peanut butter

3 cups quick-cooking oats (substitute quinoa flakes)*see note

1 teaspoon vanilla extract

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DIRECTIONS

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, quinoa, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

*I usually have to use more than what they say to use because the quinoa seem to soak up any liquid available.