If you're are one of the millions of people seeking alternatives to glutens in your diet then you are probably also in search of recipes that are easy to follow and that actually taste good. Author, and foodie, Alyssa Rimmer has penned a new ebook that is filled with a wide selection of her own tried and true recipes using Quinoa as the main ingredient. Quinoa, which she describes as a "super food", is a substitute ingredient for those on a gluten free diet.
The book is more than a cookbook. It also contains some basic information about quinoa, it's history, cooking basics, general dietary info as well as great pictures. The book also comes from Alyssa's heart after suffering from stomach problems for much of her life.
First Question... So, what's Quinoa? "Ha ha, great first question! Quinoa is most commonly found in its whole form, and looks like tiny seeds. It's a gluten free alternative to flour. It comes in three colors, white (or golden), which is the most popular, red and black. Some brands also sell rainbow quinoa which is a mix of the three colors.
Where can you buy it? "Nowadays, you can find quinoa at most grocery stores, either in the health food, international or specialty diet sections."
Why Gluten free? "I struggled with stomach issues throughout my college years, I decided enough was enough and took my health into my own hands. The first thing I did was to remove gluten from my diet."
Has that helped? "I haven't looked back since and it's been two happy years! And yes, my stomach issues have practically disappeared. Plus there is a huge upside besides the lack of health issues.
What's the upside? "I have a new found passion for cooking and I have embraced my new gluten-free lifestyle with open arms. It's really allowed me to learn a new way to cook and develop recipes that I love to share. My goal was to come up with delicious gluten-free recipes, many of which are focused on the superfood quinoa."
Are your recipes all based on quinoa? "In my kitchen and book I discuss my journey to living a more fulfilled and healthy life. Many recipes are quinoa based but I now also cook
refined sugar-free and many, many of my recipes are vegan. I have loved learning about and experimenting with vegan cooking and baking.â€
The ebook is amazing! "Thanks! I tried to make it fun and easy to read. I included tips and tricks for incorporating healthy, nutritious ingredients into baked goods. There are also 25 Sweet and savory treats, all free from gluten, dairy and refined sugar!"
Any thoughts for possible readers? "Yes! It's a fun book and I hope to show the everyday home chef, on any skill level, that cooking and eating gluten-free can not only be healthy, but also delicious and fun."
The Book: The book is filled with great pictures with every recipe. The recipes use ingredients that are common to many kitchens especially those on special diets such as gluten free. All of the ingredients are available at major grocery or health food stores. Alyssa also includes a nice list of ingredients and foods that she stocks in her own kitchen which offers readers a nice bit of insight on how to start off their kitchen pantry if switching to a gluten free diet.
Sample Recipe: Alyssa has offered her suggestion on one of her favorite recipes for us to share with readers - Lemony Coconut Quinoa Cookies. A light, fluffy cookie that's full of flavor. With a hint of sweetness and the subtle combination of coconut and lemon, these cookies are the perfect accompaniment with a steaming cup of afternoon tea.
Lemony Coconut Quinoa Cookies
- 1/4 cup coconut flour
- 1/2 cup shredded coconut
- 1/2 cup quinoa flakes
- 1 teaspoon guar gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon stevia powder
- 2 chia eggs (2 tablespoons chiaseeds, combined with 6 tablespoons warm water)
- 1/4 cup raw honey
- 1/4 cup melted coconut oil
- 1 tablespoon pure vanilla extract
- Juice of 1/2 a lemon (about 1 tablespoon)
- Zest of 1 lemon (about 1 tablespoon)
- 1. Preheat oven to 350o F. Line a baking sheet with parchment paper and set aside.
- Combine chia seeds with warm water and let stand for 10 minutes.
- Meanwhile, sift dry ingredients into a medium mixing bowl and set aside.
- Beat together wet ingredients - chia eggs, honey, oil, vanilla and lemon juice - until fully combined. Stir in lemon zest.
- Add wet ingredients to dry ingredients and mix to form a moist cookie dough.
- Spoon batter into golf ball-sized cookies, pressing down lightly with your hands, and place on the baking sheet.
- Bake for 8 - 10 minutes, until cookies have started to brown but are still tender to the touch.
- Cool on a wire rack for 10 - 15 minutes.
- Serve with a glass of milk or steaming cup of hot tea.
The new ebook Baking with Quinoaby Alyssa Rimmer would be a perfect addition to any specialty, healthy and gluten free culinary book collection. The design is simple, crisp clean with photographs for every recipe, tips and tricks, pantry lists and much more.