Quinoa Muffins with Pecans
There is so much activity.
You always hear all the snarky remarks about crazy LA LA Land but the prevailing mood here in Santa Monica is light and friendly. Even the dogs are laid back (and well behaved). They know it's cool to chill. They're just diggin' the ocean air and eucalyptus breeze with the rest of us. People in the neighborhood actually say, Good morning to you. My favorite ambulators are the early risers in their rumpled PJ's, walking their pups and yawning into cell phones. The other night I saw a forty-something woman dancing to her iPod tunes in the Palisades Park rose garden at twilight. She was boogieing down in the dreamy glow, smelling a cluster of pink roses while she shook her booty.
Just because I'm middle-aged
that don't mean
I wanna sit around my house and watch TV
Fit is sexy- at any age.
It's called a scarf.
And just think of the money I'm saving. Money for art books and movies and Jungian lectures. Road trips. New camera lenses. Paint and canvas.
Quinoa Breakfast Muffins Recipe with Pecans and Dark Chocolate Chips
The pecans add a delicious toasty-nutty crunch to this delicious muffin, but you can change the pecans for nuts you prefer, or forgo the nuts completely, if you must. As for the bits of dark chocolate, try them before you automatically substitute them- they add a melty, rich contrast to the tender grainy quinoa. And after all, dark chocolate has those nifty antioxidants we hear so much about. Why not indulge?
Preheat the oven to 350ºF. Line twelve muffin cups with parchment liners.
In a bowl whisk together the dry ingredients:
1 cup Ancient Harvest Quinoa Flakes
1/2 cup sorghum flour or brown rice flour
1/2 organic GF buckwheat flour
1/4 cup GF millet flour
1/4 cup potato starch (not flour!) or tapioca starch
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 1/4 teaspoons xanthan gum
1-2 teaspoons organic ground cinnamon, to taste
In a mixing bowl, beat together until smooth:
1/4 cup plus 1 tablespoon light olive oil
3/4 cup organic light brown sugar
1 tablespoon bourbon vanilla extract
1/2 to 3/4 cup rice milk, as needed (start with 1/2 cup)
1/4 teaspoon light tasting mild vinegar
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or 2 large eggs)
Stir the batter to distribute the pecans and chocolate. Drop the batter by spoonfuls into twelve prepared muffin cups.
You need fuel to boogie.
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