Before dinner tonight I did some baking.
The recipe called for ingredients I already had on hand, with the exception of the oat flour. I could’ve tossed some oats in the food processor and made my own, but I was feeling lazy and also wanted to try baking with quinoa flour.
The quinoa flour was sent to me from the kind people at Feed Adam.
I was immediately roped into the company’s story when they contacted me and was impressed by the company’s dedication to donating $1 of every Feed Adam product sold and 50 percent of the profits from bulk sales to “help eat away at poverty.”
All of the quinoa sold by Feed Adam comes from Randimpak, an Ecuadorian women’s non-profit foundation that aims to empower indigenous women of Ecuador. These women help each other plant and harvest crops organically, and Feed Adam further processes the quinoa they produce and markets it internationally.
I used the quinoa flour in the pumpkin protein bars, hoping that it would make a great substitute for oat flour.
In the end, the texture of the bars was fantastic, but the quinoa flour left a bit of a funky taste. After eating one bar, I had another and enjoyed the second one more.
Maybe the key is to just keep eating?
After browsing the recipes on the Feed Adam website, I noticed that they commonly used half quinoa flour and half regular flour in recipes. Perhaps that’s the trick? All I can say is that I can’t wait to make their quinoa peanut butter chocolate chip cookies. Mmm!
Tonight’s dinner wasn’t as exciting as the pre-dinner baked goods, but it was tasty!
An old favorite around here: Broiled salmon, broccoli and sweet potato wedges.
Lovin’ all the color!
Now I’m off to read in bed and hopefully fall asleep early. I have a special visitor coming tomorrow and a busy day on the books, so I’m hoping a restful sleep is in my future.