After buying a 25 lb bulk bag of white quinoa, let’s just say I’ve been doing some experimenting. First of all, I would like to praise the merits of buying in bulk. If you have a cool place to store bulk items (I use a galvanized steel trash can in a cool part of the house), then go for it. You save money on precious organic ingredients, you get to put things in lovely glass jars on your shelf, and you use less packaging.
A few posts ago, I wrote about quinoa pancakes and talked a little bit about the virtues of quinoa. In this post, I’ll talk about fermenting quinoa using a sourdough starter and fermenting raisins using whey.
By the way, this recipe was inspired by the creative kitchen-ness of an on-line friend, Nadya — thanks Nadya! I’ve been waiting for a good fermented quinoa recipe ever since I had fermented quinoa bread by Grindstone Bakery in California — talk about amazing! I emailed them and inquired… However, no response — I suppose they were reluctant about revealing their secret goodness bread recipe. But…alas…I think I may have broken the code… Please read on my dear reader…
And, you’ll have to forgive me. I tend to eye-ball things, so I’ll pass on the recipe as best I can…
In a bowl place 2 cups of quinoa grains, cover with water and a healthy splash of whey
In another bowl place just under 3/4 cup raisins, cover in water and add a healthy splash of whey (I chose whey b/c on the 3rd day, when you use the raisins, the left-over water is yummy and fizzy — a whey cooler — with beneficial lacto-bacilii for your gut!) — you can also use kombucha liquid if you want
Pour water off grain, rinse
Place quinoa in blender with a 1/8 cup or so of water so that the grain turns into a smooth, creamy texture
Place quinoa back into the bowl
Take your sourdough starter (I use my spelt sourdough starter for this) and put about 1 Tablespoon into the quinoa and stir well; cover with porous cloth
…Raisins continue to ferment…
Check quinoa, stir if you want
Ready for action! Grease your muffin tin — will make 6 large muffins or 12 smaller muffins…
Stir quinoa to prepare to add ingredients
Add the following ingredients:
Raisins (drink the liquid — yummy!)
2 Tablespoons melted ghee or coconut oil
1/2 to 1 cup of flour your choice (to thicken the batter)
1/4 cup raspadura, cane sugar, granulated maple syrup, or coconut sugar
1/2 teaspoon sea salt
2 eggs to help the muffins rise
1 teaspoon cinnamon
dash of cardamom (optional)
Finally, add 1/2 teaspoon of baking soda — the acid from the soured quinoa should nicely react from the soda — stir lightly
Scoop into muffin tin (evenly distribute batter)
Pop into 350 degree oven for 30 minutes or until tops are well-browned
Makes 6 large muffins or 12 small-medium muffins
You rock for posting this recipe! I need your help with the following two please!
You say: Take your sourdough starter and put about 1 Tablespoon into the quinoa and stir well; cover with porous cloth
What do you refer to here with sourdough starter? The raisins or the quinoa which fermented? Or something else?
You say: a healthy splash of apple cider vinegar, lemon juice, or whey
Would that be more like a few spons, teaspoons or half a cup?
Thanks very much in advance for answering! (please post the answer here, email is inactive, but I dont dare post my real email here because of spam)
Good questions! This is an older post and I decided to go back and change some things. #1 I would suggest adding only whey to the presoak (or simply water — just let it sit longer — about 2-3 days). #2 I actually use my spelt sourdough starter for this…since I use so little…it’s simply easier for me than starting another starter… Finally, I added a couple eggs to the recipe as they do help the grains bind (there are no glutenous strands to do this in the quinoa grain)… Best of luck!
This looks fantastic, i have made fermented batters but only skillet cooked i look forward to this one thanks W 🙂