When everyone began talking about quinoa, I decided to jump on the bandwagon. So, I bought a package of Bob’s Red Mill quinoa flour. My mistake. Everyone was talking about the grain and I bought the flour. Undaunted, I found a recipe using the flour. It was terrible. I had to throw it out.
Month’s later, while riffling through cookbooks at my local library, I came across a recipe using quinoa flour that sounded good. It was for quinoa biscotti. I had never made biscotti before and it was on my bucket list to do. With those thoughts in mind, quinoa is the new food for this month’s New Food Friday Flash.
The original recipe came from the book, Eating in Color. The one alert for this recipe is that it called for 1 3/4 cups quinoa flour. That was not enough flour. Either the author forgot to add another flour to the ingredient list or she got the measurements wrong. I knew right away because the directions said to shape the dough into a loaf and there was no way you could shape this blob of a batter into a loaf. I added some white flour and then some whole wheat flour to the tune of approximately 3/4 – 1 cup additional flour. I had to keep adding flour until I could shape the dough into a long loaf. The whole wheat made the recipe more nutritious. I wouldn’t add more quinoa flour because it has a strong flavor and needs another flour to mellow the flavor a bit in my opinion.
1 3/4 cups quinoa flour
3/4 – 1 cup white and whole wheat flours combined
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
3 large eggs
1/4 cup canola oil (I used olive oil)
1 teaspoon orange zest
1 tablespoon orange juice
3/4 teaspoon vanilla extract
3/4 cup raw almonds toasted, chopped
1/2 cup dried currents (I used golden raisins)
1/2 cup dried cherries (I used frozen sweet cherries and dried them myself, it’s cheaper!)
1/4 cup dried cranberries – optional (I had them in the cupboard and thought, why not?)
Preheat your oven to 350. (I used my convection-toaster oven.) Place parchment paper on a baking sheet so the biscotti cookies don’t stick and for easier cleanup. Mix flours, sugar, baking powder, salt, cinnamon in a bowl. In another bowl, whisk eggs, oil, orange zest, orange juice, and vanilla. Add the wet ingredients to the dry and combine. Stir in almonds, cherries, raisins, and cranberries. Flour your hands and separate the dough into two halves to form each into an 8″ long loaf on the baking sheet. This is a little messy. Bake 20-25 minutes or until lightly golden. Cool for 20 minutes on the baking sheet then remove to a cutting board. Slice cookies 1/2″ wide on an angle. Using a spatula, carefully transfer biscotti back onto baking sheet, cut side down and bake again 14 minutes or until tops are dry to touch and hard nearly all the way through. They will further harden when cooling.
These cookies are hard and that’s the way biscotti are supposed to be. Biscotti cookies are for dunking in a beverage to soften them up. The usual dunking beverages are either coffee or wine. I tried dunking them in coffee but preferred them dunked in wine. I had a rather sweet wine that was a blend of red sweet wines by Barefoot. I like wines that are on the sweet side but this wine was even too sweet for me to drink with a meal. However, it was perfect for dunking the biscotti. So, I recommend a sweeter wine for dunking your biscotti. You could try dunking them in tea, milk, hot chocolate, etc. Experiment!
We’ve had a lot of rainy weather and the humidity has been high so after 2 days, my biscotti were not hard anymore and were edible without any dunking. This was when I enjoyed them even more. I froze them after a few days and they keep well frozen. I have four left. They are a delicious cookie, nutritious and good for you! I hope you try them.