I wanted to fully use quinoa for this recipe. Since we are currently in “Rhubarb season”, I just thought it would be great to combine these two ingredient to make a nice healthy breakfast. Now you can easily find quinoa under several forms. Grain, flour, flakes, puffed. Now here, I used three of these forms. I used flour, flakes and I pre-cooked some grains.

You could add some of my Stewed rhubarb recipe or make some with a couple of stalks, and added it to my recipe instead of apple sauce in the liquids.These muffins are really moist, and are not as light as if they were full of starch, probably due to the amount of quinoa in the recipe. Another ingredient I used a lot, was coconut. But even with all these, it makes a great combination and has a great flavour! And yes, another “Great for camp” recipe! Healthy and…. chocolaty!!!! 🙂

Preparation time: 15 minutes

Cooking time: 35-40 minutes

Yield: 12 muffins

2 tbsp. (30ml) of grounded organic flax seeds

6 tbsp. (180ml) of water

2 cups (500ml) of organic rhubarb (about 3 stalks)

1/2 cup + 2tbsp. (125ml+30ml) of maple syrup

1 cup (250ml) of organic amaranth flour

1/2 cup (125ml) of organic quinoa flour

1/2 cup (125ml) of organic quinoa flakes

1/2 cup (125ml) of organic coconut flour

1/4 cup (62.5ml) of organic tapioca starch

1 tsp. (5ml) of baking powder

1/2 tsp. (2.5ml) of baking soda

a pinch of salt

1 cup (250ml) of pre-cooked organic quinoa

1/2 cup (125ml) of organic cocoa powder

1/2 cup (125ml) of organic unsweetened fine coconut

1/2 cup (125ml) of organic coconut oil

1/2 cup (125ml) of organic chocolate chunks

1/2 cup (125ml) of almond milk

1/2 cup (125ml) of organic walnuts

Preheat your oven to 375ºC. Cut the rhubarb. Put it in a small pot with 2 tbsp. (30ml) of maple syrup and cook it over medium heat for about 5-8 minutes or until you get something smooth. When it’s cooked, add the chocolate chunks so they can melt. In a small bowl, combine the grounded flax seeds with the water. Leave aside for 10 minutes until it get thick. In a medium bowl, put the amaranth flour, the quinoa flour, the quinoa flakes, the coconut flour, the tapioca starch, the coconut, the walnuts, the baking powder, the baking soda and the salt. Whisk so every ingredients are well mixed. In a bigger bowl, mix the rhubarb mix, the pre-cooked quinoa, the coconut oil, the almond milk and gradually incorporate your flours until you get a smooth batter. Spread it in a muffin mould and and put it in the oven for 35-40 minutes or until they’re cooked. It all depends on your oven. Let them cool for 5 minutes until you transfer them on a wired rack.

It is a great recipe for quinoa lover!!! Enjoy!