Ancient Harvest, Organic, Quinoa Flour, 18 oz (510 g)

• 100% Whole Grain
• Wheat Free
• Gluten Free
• Kosher
• USDA Organic
• Certified Organic by Quality Assurance International (QAI)

Quinoa flour is versatile. It adds rich flavor and complete protein while enhancing the nutrition of countless dishes. However, as this flour lacks gluten, it needs to be used in conjunction with other flours in things like risen breads and piecrusts. Try adding up to 50 percent quinoa flour to pancakes, waffles, cookies, muffins, biscuits and cakes. Here are some recipes to get you started... you'll discover many more!

The Quinoa Story

The Inca called this grain Quinoa or "the Mother Grain" in their ancient language. So important was quinoa to their diet that the mighty Inca king planted the first row of quinoa each year with a solid gold spade.

Grown in the mighty Andes Mountains of South America, quinoa dates back over 5,000 years. This tiny seed, no bigger than a mustard seed, once fed an ancient civilization stretching from the seacoast of Chile to the snow-capped peaks of the Peruvian Andes, the vast Inca Empire.

Now you too can enjoy the goodness of quinoa in an instant with Quinoa Flour. Made from 100% organically grown quinoa, our flour is a great source of balanced protein and important minerals like calcium and iron. Quinoa's easy digestibility is also an added bonus for children and those on restricted diets!

Excellent for use in wheat-free and gluten-free diets!

Meg's Apple-Nut Bread

• 2 1/2 cups quinoa flour
• 1 1/3 cups applesauce
• 1/2 cup butter or margarine
• 1 cup natural sugar, packed
• 1/2 cup walnuts, chopped
• 1 baking apple, grated
• 2 tsp baking soda
• 1/2 tsp vanilla
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 cup raisins
• 3 eggs

Preheat oven to 350° F. Cream butter and sugar together. Beat in eggs one at a time. Stir in applesauce. Grated apple, raisins and vanilla. In separate bowl stir together remaining dry ingredients. Add to wet mixture, stir by hand until well combined. Turn into an oiled 5 by 7 loaf pan. Bake at 350° for 50-60 minutes or until an inserted toothpick comes out clean. Cool 10 minutes before removing from pan.

* Low cholesterol adjustment: omit eggs and replace with 1/3 cup vegetable oil.

Store in a cool, dry place.