I needed to utilize my quinoa for something, and since I had a strange dream about muffins the night before, the option seemed simple. The muffins are moist, and due to the quinoa, they aren’t as light as you may imagine.

To make 12 muffins:

Time to prepare: 15 minutes

Time to cook: 35-40 minutes

• 2 tbsp. (30ml) of grounded organic flax seeds
• 6 tbsp. (180ml) of water
• 2 cups (500ml) of organic rhubarb (about 3 stalks)
• 1/2 cup + 2tbsp. (125ml+30ml) of maple syrup
• 1 cup (250ml) of organic amaranth flour
• 1/2 cup  (125ml) of organic quinoa flour
• 1/2 cup (125ml) of organic quinoa flakes
• 1/2 cup (125ml) of organic coconut flour
• 1/4 cup (62.5ml) of organic tapioca starch
• 1 tsp. (5ml) of baking powder
• 1/2 tsp. (2.5ml) of baking soda
• a pinch of salt
• 1 cup (250ml) of pre-cooked organic quinoa
• 1/2 cup (125ml) of organic cocoa powder
• 1/2 cup (125ml) of organic unsweetened fine coconut
• 1/2 cup (125ml) of organic coconut oil
• 1/2 cup (125ml) of organic chocolate chunks
• 1/2 cup (125ml) of almond milk
• 1/2 cup (125ml) of organic walnuts

1. Preheat your oven to 375ºC.
2. Cut the rhubarb. Put it in a small pot with 2 tbsp. (30ml) of maple syrup and cook it over medium heat for about 5-8 minutes or until you get something smooth. When it’s cooked, add the chocolate chunks so they can melt.
3. In a small bowl, combine the grounded flax seeds with the water. Leave aside for 10 minutes until it get thick.
4. In a medium bowl, put the amaranth flour, the quinoa flour, the quinoa flakes, the coconut flour, the tapioca starch, the coconut, the walnuts, the baking powder, the baking soda and the salt. Whisk so every ingredients are well mixed.
5. In a bigger bowl, mix the rhubarb mix, the pre-cooked quinoa, the coconut oil, the almond milk and gradually incorporate your flours until you get a smooth batter.
6. Spread it in a muffin mould and and put it in the oven for 35-40 minutes or until they’re cooked. It all depends on your oven.
7. Let them cool for 5 minutes until you transfer them on a wired rack.

Like I normally do, I invited my readers to participate by telling me what they thought about my recipes and offering me some advice. What are their thoughts on this one? Do they enjoy it, and did it make someone essential to them happy? Does it save them any time? Simply put, what do our readers think of this recipe? It’s finally here:

I created this dish because I was seeking for a new way to utilize quinoa. This dish is simple to prepare, adaptable to any diet, and tasty. I’ve cooked this recipe twice already, with just slight alterations the second time. The first time I used garbanzo bean flour instead of standard wheat flour, which worked alright but was much crumblier. To remedy this, I added 1 teaspoon baking powder to my second effort.

And one more thing before I say good-by to everyone: You’re 1000, no 1 000 000, no 1 000 000 000 times more great, pleasant, and fantastic than any of the recipes on this page. I adore you, I adore you all!