Servings: 4 Time: 2 hours This comfort-food is easy, tasty and healthy. Great for lunch at work, car camping, and showy enough for guests. It can be enjoyed simply with the two main ingredients of just the sweet potato and egg, or garnish with purpose or with leftover...read more
Quinoa flour is gluten free, low carbohydrate, nutritious, with a slightly nutty flavor, and is a substitute for recipes calling for wheat flour. It’s a bit pricey, so I make my own.
Most available quinoa and other grains in stores theses days has had the saponins removed, so all that is left is roasting and milling. Look for a package that states pre-washing is not required. Another convenience about quinoa is gums such as xanthan gum or guar gum don’t need to be added for baked goodies.
Some 3000 to 4000 years ago, quinoa was domesticated high in the Andean mountains. The Incas believed it to be sacred. However, the Spanish conquistadors made the indigenous people grow less nutritious wheat. But the secret is out and gaining in popularity. It is now being grown in the United States, Europe, etc. Saponins are chemicals that coat the outside of seeds and grains to deter instincts and birds. They appear as foam when washing. In the old days, the foam was used as a soap.
- 1 package of pre-washed quinoa
- Spread a layer of quinoa on the baking tray. Cover with a second black baking tray. Pace in the Sunflair® oven for approximately 25-30 minutes until slightly golden. It will have a fragrance similar to that of a chocolate peanut butter cup.
- Let the roasted quinoa cool completely.
- Once cool, mill until it is a fine power.
- Store in an airtight container. Quinoa will last for 12 months in a freezer, 6 months in a refrigerator, and a few months on a cool shelf.
Additional tools: Coffee/spice grinder to mill the roasted quinoa into flour. I’ve tried a food processor and a blender and they don’t do the job. It stays coarse and with whole seeds.
Making a lovely dinner for two is easy, and the stuffing is exquisite with apples and brandy soaked golden raisins.
- ¼ cup (38 g) golden raisins
- 1 tablespoon (15 ml) brandy
- 2 Rock Cornish hens, thawed if frozen
- 1 small lemon
- ⅛ teaspoon (0.6 g) onion powder
- ½ cup (115 g) diced tart apple, unpeeled
- 1 tablespoon (14 g) fresh, minced Italian parsley
- 1 teaspoon (5 g) fresh minced thyme or ⅓ teaspoon (1.6 g) dried, crushed thyme
- salt and freshly ground white pepper to taste
- 1 teaspoon (5 g) butter, melted
- 1 cup (225 g) cornbread crumbs
- 2 tablespoons (28 g) apricot jam
- Soak raisins in brandy in a separate cup for 1 hour.
- Preheat Sunflair® Solar Oven. Set up oven outside with cooking chamber facing the sun.
- Rinse hens inside and out with water. Pat dry.
- In a bowl, grate ½ teaspoon rind from lemon and set aside. Cut lemon into a couple of wedges and rub the insides and outsides of hens with cut side of the wedges. After, discard lemon halves.
- In the reserved lemon rind bowl, combine onion powder, apple, parsley, cornbread crumbs, thyme, soaked raisins, and any brandy left in the cup. Stir. Add onions and butter remaining in the skillet. Stir well. Season with salt and white pepper.
- Divide stuffing between the two cornish hens. Spread apricot jam on the top outside of the hens. Place the hens in the roaster, cover with lid, place inside the Solar Oven.
- Cook for 2½ hours.
Go ahead and play with your food. Great for kids, parties or anytime! This pizza recipe uses ingredients that most likely can be found at a local market. SUNFLAIR® Solar Ovens.read more
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