Heart quinoa cupcakes recipe – gluten free – San Valentine day

A breakfast idea for San Valentine? Heart quinoa cupcakes!

This time we are using quinoa, a South American seed, a very good source of proteins and easy to digest. Quinoa has a unique taste, the seeds themselves are smooth and creamy, but the tail has a crunchy texture. Combined with some cornmeal, rice flour and rice milk is a perfect mix for our cupcakes!

Considering the ingredients this recipe is good for babies from 9 months and also for a celiac diet (they are gluten free)!
You can serve them with some fresh berries and the final result is assured!

Cooking time: 400 F. for 20/25 minutes. In order to check if the cupcakes are ready, insert a toothpick in the center of one cupcake: if it comes out dry, they are done!

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2 Responses to Heart quinoa cupcakes recipe – gluten free – San Valentine day

  1. Dina November 26, 2016 at 11:13 pm #

    Can I change rice flour with buckwheat flour or almond flour?

    • Barbara Lamperti December 3, 2016 at 10:09 pm #

      Hi Dina! yes, they are both good substitutions. I would keep the same quantity, it should be fine. Enjoy!! b

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