Quinoa Flour, Basil, Sun Dried Tomato & Asiago Muffins

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I think you know by now that I โค muffins….I certainly โค baking them! I was just looking on my recipe page and since beginning my cooking adventures 4 months ago, I have already created 7 different muffin recipes. Not surprisingly, they are all sweet! ๐Ÿ™‚

So, I am adding this savory muffin recipe to my collection! Unlike quinoa itself, quinoa flour has a strong taste, so I wasn’t sure whether I would end up liking these or not. I am happy to say though that both hubby and I really did, and so did most of our small group…they are often my taste testers! I put a bit of honey in them, which I think softened their taste a bit.

Enjoy!

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Quinoa Flour, Basil, Sun Dried Tomato & Asiago Muffins

  • Servings: 18 Muffins
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*Created by Lori atย Creating Beauty in the Kitchen

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  • 3 cups quinoa flour
  • 1 cup sun dried tomatoes
  • Fresh basil (a nice handful)
  • 2 cups Asiago
  • 1/2 cup honey
  • 2 cups coconut milk
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2 eggs

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  • Preheat oven to 350 degrees.
  • Grate the Asiago, and chop the basil and sun dried tomatoes into tiny pieces.
  • Combine all the dry ingredients in one mixing bowl, and all the wet in another.
  • Then mix all your ingredients together.
  • Spray muffin pan (I wouldn’t recommend using papers like I did..they stuck to them too much.)
  • Pour batter into the muffin pan and cook for 20- 25 minutes.

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Creamy Tomato & Egg Caserole

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I am always looking for new creative things to make for breakfast. To be honest though, sometimes I go into the kitchen just to make something I have already tried, but then something happens and I end up with a brand new recipe. ๐Ÿ˜€ This actually happens quite often.ย  The other day when I was beginning to cook a meal I said to my hubby, “I’m not sure what I am making yet.” And he said,”And how is that different than normal?” That made me laugh! He knows me so well! He knows I love to create new things and is a great encourager of me!

The sauce for this meal made it!ย  The coconut milk added just the right creaminess to it! It was so good and full of so much flavor! Love, Love, Loved it!

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Creamy Tomato & Egg Casserole

*Created by Lori at Creating Beauty in the Kitchen

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  • 4-5 eggs
  • 2 cloves garlic
  • 2 tbsp coconut milk
  • Red onion
  • Fresh Basil
  • 1 14.5 ounce can of diced tomatoes
  • 1 tbsp olive oil
  • Black pepper
  • 1 1/2 cups quinoa flour
  • 1/2 cup butter softened
  • 1/4 cup water

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  • Preheat oven to 350 degrees
  • In a mixing bowl, combine the flour with the softened butter. Mix until it forms clumps. Slowly add in the 1/4 cup of water. At this point, I just started using my hands to mix it well and make it into a nice dough texture.
  • In a 9 x 9 or 8 x 8 baking dish, spread out the dough.
  • Put it in the oven for 20 minutes.
  • Dice the onions, cut up the basil,ย  and press the garlic.
  • Meanwhile, put the olive oil, onions, and garlic into a large skillet and saute. After a little while, add in the basil, diced tomatoes, black pepper, and coconut milk. Put on medium heat, let cook and stir occasionally.
  • After the crust has finished baking, pour the creamy tomato mixture over it.
  • Your eggs are the final layer. I used 4 or 5 (can’t remember). Make sure not to crack the yoke when doing this.
  • Put it back in the oven and let bake for 20-25 minutes (whenever your eggs are done.)
  • Add more fresh basil to the top and you are ready to eat!

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Black Bean Casserole

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I have been excited to try out my quinoa flour that I got about a month ago. I’m not sure why I haven’t used it until now, or why I was finally determined to try it out….especially on a night where it was getting late and we really needed a quick dinner. Okay, so this was quick to prepare, but not so quick to cook. ๐Ÿ™‚

For this recipe, I just decided to use some of my favorite ingredients, and we really enjoyed it.

Here is a picture of the quinoa flour made into dough:

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We really liked the taste of it, and think it is a great alternative for casseroles!

Black Bean Casserole

  • Servings: About 4 people
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*Created by Lori at Creating Beauty in the Kitchen

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  • 8 ounces of cream cheese
  • 14.5 ounce can dice tomatoes
  • 15 ounce can black beans
  • A handful of fresh cilantro leaves
  • 1 tsp cayenne pepper
  • 1 1/4 quinoa flour
  • 1/3 cup softened butter
  • 1 cup water

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  • Preheat the oven to 350 degrees
  • In a mixing bowl, combine the flour with the softened butter. Mix it until it forms clumps.
  • Slowly add in the water and continue to mix until it becomes dough-like. You may not need the full cup of water, so that is why you need to do it slowly.
  • Spread the dough out in an 8 x 8 baking dish.
  • You can leave the cilantro leaves whole or cut them into small pieces.
  • Next, pour in the can of diced tomatoes. I sprinkled the tsp of cayenne over them, as well as half of my cilantro leaves.
  • For the next layer, add the cream cheese, spreading it around as best you can.
  • Drain and rinse the black beans, then put them in the dish, as the final layer.
  • Add the rest of your cilantro leaves to the top.
  • Bake for 45 minutes.

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