I had tasted quinoa about a year ago in a salad – I liked it because of its nutty taste but I can’t say I was overwhelmed by it. I know it’s become quite a faddy thing recently with the rise of super foods and even gluten free diets becoming popular as a weight loss and healthy lifestyle method as opposed to just being for people who have severe dietary conditions. I don’t usually go in for these fad type things but I do like to try new things, especially if I think they can improve a gluten free diet. I’m not dismissing that quinoa is tasty and some people have genuinely taken on eating it for good now, I just think it has sprung up a little too quickly so I was a bit sceptical of it before I tried it again.
My mum had seen quinoa flour on the internet and she is always trying to buy new flours and gluten free products to help make my eating easier and more enjoyable. She bought a bag (a REALLY big bag) ready for me to try cooking with when I next visited home. All the recipes I had seen were more specialist things as I understood quinoa adds a distinct texture and flavour, so to use it as an addition as opposed to substitute flour. I decided to make quinoa pancakes as I had definitely seen recipes for these and it was a quick and easy thing to try out the flour with and it would give me an idea of the taste and texture of it for if I wanted to cook more with it. I measured ¼ pint of milk and the same volume of the quinoa flour with one egg and whisked. I cooked one just as you would with any other pancake in a frying pan – so far, everything seemed normal. When I tasted the pancake, I didn’t initially like it, however it had a nice, different after taste – as I said it was quite nutty. I decided that quinoa pancakes alone weren’t too great so experimented with the mixture, adding apricots to some, and raisins and almonds to the rest. These were better as they added much more to the pancakes and cut up the texture which was pretty dry. I had maple syrup with the almond and raisin ones which was lovely, however you wouldn’t want to eat too many of these pancakes as the dry texture could stick in your mouth. My mum suggested making savoury pancakes with quinoa flour such as corn fritters which I agreed would have been really nice, especially with bacon. I’m not sure that I’ll be having quinoa pancakes again, but I will definitely experiment with baking different things with the flour.