Quinoa Andean Heritage Flour

With over 35 species of corn, 2000 varieties of potatoes, and 650 native species of fruit, Peru is an important center for genetic diversity. But many of the hardy plant species held in honored positions in Indian society for thousands of years were deliberately replaced by European species after the Spanish Conquest. Fortunately in the high Andes, the ancient influences still persist, and unique and highly nutritious grains such as amaranth, quinoa, and kańiwa are now available to the outside world. This is especially beneficial today as many people become more sensitized to the over-produced and engineered foods found in common western diets. They are naturally gluten-free and offer many other health benefits.

The producer of this quinoa flour, El Altiplano in Juliaca, Peru, was founded in 1994 with non-profit support as a way to organize and support the hard working farmers of his region. The company works with over 150 producers of quinoa and kańiwa, hearty heritage grains that have sustained the people of this rough terrain for centuries. The company has cultivated a strong bond with all of the farmers over the years, and the services they offer have grown and changed in relationship to the farmers’ needs. The company supplies the farmers with seeds and seed selection training, organic certification, the use of farming equipment, agricultural training, and low interest loans to purchase needed animals and resources.

A Rooted Foods Product.

• 1 cup quinoa flour
• 1 cup purple corn flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking soda
• 2 eggs
• 1 cup plain yogurt
• 1/2 cup canola oil
• 1 teaspoon Vera Cruz Vanilla
• 1 cup chopped fresh or frozen fruit

Whisk liquids together. In a separate bowl, combine all dry ingredients. Combine both mixtures thoroughly and add fruit. Pour batter into muffin tins lined with paper. Bake at 375F for 20-25 minutes.

• 1/2 cup butter
• 1 cup packed sugar
• 3 eggs
• 1/2 teaspoon Vera Cruz Vanilla
• 1 1/3 cups applesauce
• 1 cup raisins
• 1 baking apple, grated
• 2 1/2 cups quinoa flour
• 2 teaspoons baking soda
• 1/2 teaspoon Fleur de Sel or other high quality sea salt
• 1 teaspoon cinnamon
• 1/2 cup chopped walnuts

Preheat the oven to 350F. Cream the butter and sugar together. Beat the eggs in, one at a time. Stir in the Vera Cruz Vanilla, applesauce, raisins, and grated apple. In a separate bowl, combine all the dry ingredients. Combine both mixtures and stir by hand thoroughly until well mixed. Pour the mixture into a 5" by 7" loaf pan. Bake at 350F for 50-60 minutes.

• 1/3 cup quinoa flour
• 1/3 cup rolled oats
• 1/3 cup cornmeal
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon Fleur de Sel or other high quality sea salt
• 1 cup buttermilk
• 1 egg
• 3 tablespoons vegetable oil

Mix all the dry ingredients together. Add the buttermilk, egg and vegetable oil and mix well by hand. Heat your griddle. Now pour 1/4 cup batter mixture onto the griddle. Cook until you see lots of full bubbles and the pancake has risen. Flip BEFORE the bubbles start to break. Cook an equal amount of time on this second side.

• 1/2 cup shortening
• 1 cup sugar
• 2 medium bananas, mashed
• 2 eggs
• 1 teaspoon Vera Cruz Vanilla
• 1 teaspoon Bourbon
• 1 cup quinoa flour
• 1 cup whole wheat pastry flour
• 2 teaspoons baking soda
• 1/2 teaspoon Fleur de Sel or other high quality sea salt
• 1/2 cup buttermilk

Preheat oven to 350F. Butter and lightly flour a 9-inch square cake pan. Cream together butter and sugar. Slowly add the bananas, eggs, Vera Cruz Vanilla and bourbon and beat well. Mix in by hand the quinoa flour, whole wheat pastry flour, baking soda, and salt. Slowly add the buttermilk. Beat until well blended. Pour mixture into greased pan and bake for 45 minutes.

Ingredients: Milled quinoa grain

1 pound box