Baking with Quinoa – treats and desserts


Quinoa comes in flour, flakes and puffs as well as the wee seed.


From front to back: flour, puffs, and flakes


On Breakfast TV, Thursday, Feb 7 I’ll be demming gluten free cookies using quinoa flour, a chocolate treat using quinoa puffs, and a banana chocolatey squares using both cooked quinoa as well as quinoa flour.

All the recipes are from the national best seller  The Vegetarian’s Complete Quinoa Cookbook (Whitecap 2012)


All the baking is on the dem table at Breakfast TV – the gingersnaps are on the left, the chocolate treats in the middle and way over on the right are the chocolate banana squares.



Gingersnaps     Gluten Free     Fall and Winter     recipe by: Mairlyn Smith PHEc

Just out of the oven!



This gingersnap gets its flavour from both dried and fresh ginger. These cookies are a great for Christmas or holiday baking or just because its cold outside and you need a treat! To add some glam drizzle finished cookies with melted dark chocolate, let set and serve.

Makes – 40 cookies

One serving = 2 cookies


½ cup (125 mL) canola oil

1 cup (250 mL) granulated sugar

¼ cup (60 mL) molasses

1 omega-3 egg

1 cup + 2 tbsp (280 mL) quinoa flour

¾ cup (185 mL) brown rice flour

1 tsp (5 mL) baking soda

2 tsp (10 mL) ground ginger

1 Tbsp (15 mL) cinnamon

2 tbsp (30 mL) finely grated fresh ginger



  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper, set aside.
  2. In a large mixing bowl beat together oil and sugar using either an electric mixer or a wooden spoon and some elbow grease.
  3. Add molasses and egg. Beat until fluffy. (Takes about 2-3 minutes with a mixer and about 5 with a wooden spoon.)
  4. Stir in quinoa and brown rice flours, baking soda, ginger, cinnamon and fresh ginger until the dough comes together.
  5. Scoop out teaspoonfuls onto prepared cookie sheet. Try using a mini scoop for the dough.
  6. Bake for 12-14 minutes or until golden brown. For a chewy Gingersnap bake for 12 minutes, for a crispy one bake for 14 minutes.
  7. Let cool on cookie sheet for 1 minute, remove from parchment paper and let cool completely on a wire rack. Store in air tight container for up to 1 week or freeze for up to 3 months.

Per serving (2 cookies): 152 calories, 6 g fat, 0 g sat. fat, 10 mg cholesterol, 48 mg sodium, 23 g carbohydrates, 1 g fibre, 12 g sugar, 2 g protein.


Fruit & Nut Clusters   Year Round         Recipe by: Cathy Ireland PHEc


All of the creations I demmed.



Makes 12 clusters

One serving =   1 cluster


Some dinner parties just call for one decadent treat as the dessert. This is THAT dessert. Serve with tea or coffee and your company will rave.


6 oz (170 g) bittersweet chocolate, coarsely chopped – use 70-75% cocoa mass

½ cup (125 mL) quinoa puffs – see sidebar

½ cup (125 mL) dried cranberries

½ cup (125 mL) whole almonds, coarsely chopped


  1. Line a baking sheet with waxed or parchment paper.
  2. Place chocolate in medium microwaveable bowl. Microwave on Medium power for 2 minutes (stirring after one minute), until completely melted. Depending on your wattage this could take longer, the trick is to add more time in 5 second intervals. You don’t want to scorch the chocolate. Stir until chocolate has completely melted.
  3. Add puffs, cranberries, and almonds; stir to combine.
  4. Drop 12 equal spoonfuls of the chocolate mixture on prepared baking sheet.
  5. Let set until firm, approx 30 minutes or place in fridge until firm. Store refrigerated in airtight container. Serve at room temperature.

 Professional Home Economist Tip: You can find quinoa puffs in the cereal aisle in most high end grocery stores or at a health food store.

Per serving (1 cluster): 134 calories, 9 g fat, 3 g sat. fat, 0 mg cholesterol, 0 mg sodium, 15 g carbohydrates, 2 g fibre, 9 g sugar, 3 g protein.



Chocolatey Banana Squares   – see picture above     Year Round         Recipe by: Marlene Dyer  PHEc


“They’re not too sweet, they’re not too chocolatey,” according to Goldilocks, “No, these treats are just right!”


Makes 16 squares

One serving = 1 square


Quinoa Base:

⅓ cup (75 mL) quinoa, rinsed and drained

⅔ cup (150 mL) water

¾ cup (185 mL) large flaked rolled oats

2 tbsp (30 mL) quinoa flour

¼ cup (60 mL) whole wheat flour

¼ cup (60 mL) dark brown sugar, packed

½ tsp (2 mL) baking powder

3 tbsp (45 mL) non-hydrogenated margarine, melted

1½ tbsp (22 mL) skim milk


Chocolaty Banana Topping:

¼ cup (60 mL) quinoa flour

2 tbsp (30 mL) whole wheat flour

¼ tsp (1 mL) baking powder

1 omega-3 egg

¾ cup (185 mL) granulated sugar

1 tsp (5 mL) pure vanilla extract

½ cup (125 mL) mashed banana, approximately 1 large really ripe banana

3 tbsp (45 mL) non-hydrogenated margarine, melted

6 tbsp (90 mL) natural cocoa powder, sifted if lumpy


  1. For the quinoa base: Place quinoa in a small pot, add water, and bring to a boil, cover and cook over medium/low heat for 15- 20 minutes. The quinoa is done when the grains are translucent and all the water has been absorbed. Fluff with fork, remove from heat and let stand covered for 5 to 10 minutes. To speed up cooling – spread cooked quinoa on a clean dry cookie sheet and let sit until completely cooled.
  2. Meanwhile: Preheat oven to 375°F (190°C). Lightly grease an 8-inch (20 cm) square metal baking pan with canola oil spray or oil.
  3. In a medium bowl, stir together rolled oats, quinoa and whole wheat flours, brown sugar and baking powder.  Pour in melted margarine and stir to coat dry ingredients. Mix in the cooled quinoa grains, and then stir in milk to moisten.
  4. The mixture will be crumbly. Using your hands or a spatula press evenly into prepared baking pan.  Set aside and prepare topping.
  5. For Chocolaty Banana Topping: In a small bowl, combine quinoa and whole wheat flours and baking powder.
  6. In a medium bowl beat together egg, sugar, vanilla and mashed banana with a whisk or electric mixer until well blended. Pour in melted margarine and beat until smooth.
  7. Gradually add cocoa powder, whisking in slowly to begin. Continue to whisk until cocoa powder is fully incorporated. Stir in flour mixture just to combine.  Spread evenly over prepared quinoa base.
  8. Bake in preheated oven for about 30 to 35 minutes or until toothpick inserted in the centre comes out with a few moist crumbs.  Allow to cool in pan on a wire rack for about 30 minutes before cutting into bars. Can be stored in an airtight container for up to 1 week.

Per serving (1 square): 147 calories, 6 g fat, 1 g sat. fat, 12 mg cholesterol, 15 mg sodium, 23 g carbohydrates, 2 g fibre, 14 g sugar, 2 g protein. Excellent source of vitamin D.

Posted in Recipes Recently Seen on TV
5 comments on “Baking with Quinoa – treats and desserts
  1. Brenda says:

    Are there bread recipes in your book (suitable for bread machine??)

  2. ruby says:

    Dear Mairlyn,
    Love your sense of humor.
    and the recipe are just great.
    this ginger cookie is next on my list to make

  3. ruby says:

    PS. I cook and bake with quinoa quite frequently and the most important thing to remember with this grain is, rinse,rinse and rinse again.

  4. Mairlyn says:

    Hi Ruby,
    Well that made my day – thanks so much for your kind words. I love that ginger cookie recipe too. And i totally agree: you have to rinse, rinse and rinse quinoa.
    Peace, love and fibre,

  5. Mairlyn says:

    Hi Brenda,
    Yes they are.
    Peace, love and fibre,

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