recipe developed by Heather Curtis, our in-house baker extraordinaire.
1 cup Zocalo Quinoa flour
½ c. rice flour
½ cup Zocalo Kañiwa flour
½ c. evaporated cane juice/sugar
1 ½ tsp. baking soda
2 eggs
1 c. plain yogurt
¼ c. butter, melted (or canola oil)
1 tsp. vanilla extract
1 c. chopped fresh or frozen fruit (berries or bananas are great!)
In a bowl whisk together liquid ingredients and set aside.
In another bowl combine dry ingredients.
Add dry mixture to liquid mixture. Stir thoroughly into a smooth batter, then add fruit.
Pour batter into muffin tins lined with papers. Bake at 375 degrees for 20-25 minutes.
Tuesday, June 23, 2009
Mesquite Biscuits
Mesquite flour is milled from the pods of the MesAlgarroba trees that grow wildly in large forest areas in the coastal regions of northern Peru. It is used as a sugar to sweeten juices and also in mixture with other flours for baking and cooking. Mesquite flour is high in fiber, low in fat and has a higher antioxidant content than wheat or rice.
The sweet mesquite flour is perfect for baking cookies, cereals, and pastries, for flavoring and adding nutritional value to energy bars and granola. Combines well with caramel, chocolate and fruits.
Mesquite Biscuits
recipe developed by The Flying Apron Bakery, Seattle, Wa.
1 ¼ cup Zocalo Mesquite flour
3 ¼ cup rice flour
2 ½ tsp. baking powder
¾ tsp. salt
1 tsp. cinnamon
1 cup canola oil
1 cup evaporated cane juice
6 oz. rice or almond milk
Nice additions to these biscuits are berries, nuts, and dried fruits.
Preheat oven to 325 degrees.
Combine all ingredients in a mixing bowl.
Cover and chill for 1 hour.
Roll dough out on a floured surface to 1 ½ inch thickness. Cut biscuits out with biscuit or cookie cutter.
Bake on baking sheet lined with parchment paper for 15-20 minutes.
The sweet mesquite flour is perfect for baking cookies, cereals, and pastries, for flavoring and adding nutritional value to energy bars and granola. Combines well with caramel, chocolate and fruits.
Mesquite Biscuits
recipe developed by The Flying Apron Bakery, Seattle, Wa.
1 ¼ cup Zocalo Mesquite flour
3 ¼ cup rice flour
2 ½ tsp. baking powder
¾ tsp. salt
1 tsp. cinnamon
1 cup canola oil
1 cup evaporated cane juice
6 oz. rice or almond milk
Nice additions to these biscuits are berries, nuts, and dried fruits.
Preheat oven to 325 degrees.
Combine all ingredients in a mixing bowl.
Cover and chill for 1 hour.
Roll dough out on a floured surface to 1 ½ inch thickness. Cut biscuits out with biscuit or cookie cutter.
Bake on baking sheet lined with parchment paper for 15-20 minutes.
Peanut Butter Quinoa-Mesquite Cookies
Quinoa originated in the Andean region of South America, where it has been an important food for 6,000 years. The flour makes baked goods moister and contains 12-18% protein and a balanced set of essential amino acids, fiber, phosphorous, magnesium and iron.
Quinoa flour is used for making breads, biscuits, cookies, crepes, muffins, pancakes, and tortillas. Recently it has been recognized as an excellent substitute for making delicious, gluten free pasta.
Mesquite flour is milled from the pods of the MesAlgarroba trees that grow wildly in large forest areas in the coastal regions of northern Peru. It is used as a sugar to sweeten juices and also in mixture with other flours for baking and cooking. Mesquite flour is high in fiber, low in fat and has a higher antioxidant content than wheat or rice.
The sweet mesquite flour is perfect for baking cookies, cereals, and pastries, for flavoring and adding nutritional value to energy bars and granola. Combines well with caramel, chocolate and fruits.
Lucuma powder
Lucuma is a subtropical fruit of Andean origin that was once known as the “Gold of the Incas”. It has a delicious full-bodied, maple like flavor and has been used for both culinary and spiritual purposes
since ancient times. One lucuma tree can produce about 500 fruits annually. These nutritional and uniquely flavored fruits are a staple of many Peruvians’ diets. When the fruit falls from the tree it is still unripe and is stored in hay or other dry material until it softens. Once ripe, the fruit is milled into flour.
Lucuma is natural sweetener that is low in sugars but high in beta-carotene, niacin (B3), iron and fiber. It's used to flavor ice creams, milkshakes, pudding, flan and other desserts. Flour can be used to make pies, cakes, and pastries.
Peanut Butter Quinoa-Mesquite Cookies
recipe developed by Heather Curtis, our in-house baker.
½ cup Zocalo Quinoa flour
2/3 cup Zocalo Mesquite flour
¼ cup Zocalo Lucuma powder
½ tsp. baking soda
½ tsp. salt
1 ¼ cup peanut butter
1 tsp. vanilla extract
½ cup brown rice syrup
½ cup canola oil 10 oz.
Chocolate chips Combine liquid ingredients in a bowl and set aside.
In another bowl mix together dry ingredients, omitting chocolate chips.
Add dry mixture to the bowl containing the liquid ingredients.
Mix thoroughly, stirring in chocolate chips once dough is uniform texture.
Form dough into 2 inch balls, place on baking sheet, and lightly press dough down to flatten. Bake at 350 degrees for 12 minutes.
Quinoa flour is used for making breads, biscuits, cookies, crepes, muffins, pancakes, and tortillas. Recently it has been recognized as an excellent substitute for making delicious, gluten free pasta.
Mesquite flour is milled from the pods of the MesAlgarroba trees that grow wildly in large forest areas in the coastal regions of northern Peru. It is used as a sugar to sweeten juices and also in mixture with other flours for baking and cooking. Mesquite flour is high in fiber, low in fat and has a higher antioxidant content than wheat or rice.
The sweet mesquite flour is perfect for baking cookies, cereals, and pastries, for flavoring and adding nutritional value to energy bars and granola. Combines well with caramel, chocolate and fruits.
Lucuma powder
Lucuma is a subtropical fruit of Andean origin that was once known as the “Gold of the Incas”. It has a delicious full-bodied, maple like flavor and has been used for both culinary and spiritual purposes
since ancient times. One lucuma tree can produce about 500 fruits annually. These nutritional and uniquely flavored fruits are a staple of many Peruvians’ diets. When the fruit falls from the tree it is still unripe and is stored in hay or other dry material until it softens. Once ripe, the fruit is milled into flour.
Lucuma is natural sweetener that is low in sugars but high in beta-carotene, niacin (B3), iron and fiber. It's used to flavor ice creams, milkshakes, pudding, flan and other desserts. Flour can be used to make pies, cakes, and pastries.
Peanut Butter Quinoa-Mesquite Cookies
recipe developed by Heather Curtis, our in-house baker.
½ cup Zocalo Quinoa flour
2/3 cup Zocalo Mesquite flour
¼ cup Zocalo Lucuma powder
½ tsp. baking soda
½ tsp. salt
1 ¼ cup peanut butter
1 tsp. vanilla extract
½ cup brown rice syrup
½ cup canola oil 10 oz.
Chocolate chips Combine liquid ingredients in a bowl and set aside.
In another bowl mix together dry ingredients, omitting chocolate chips.
Add dry mixture to the bowl containing the liquid ingredients.
Mix thoroughly, stirring in chocolate chips once dough is uniform texture.
Form dough into 2 inch balls, place on baking sheet, and lightly press dough down to flatten. Bake at 350 degrees for 12 minutes.
Kañiwa Pancakes
recipe developed by Heather Curtis, in-house baker extraordinaire.
¾ cup rice flour
½ cup Zocalo Kañiwa flour
1 cup milk (soy, rice, or almond milk work as well)
1 T. maple syrup
1 egg
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
2 T. oil
Optional
¼ tsp. cinnamon
¼ c. chopped pecans
Thoroughly whisk together liquid ingredients. In a separate bowl, combine all dry ingredients. Add wet mixture to dry mixture and stir until completely incorporated. Place ¼ - ½ cup sized scoops on hot greased skillet or pan.
¾ cup rice flour
½ cup Zocalo Kañiwa flour
1 cup milk (soy, rice, or almond milk work as well)
1 T. maple syrup
1 egg
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
2 T. oil
Optional
¼ tsp. cinnamon
¼ c. chopped pecans
Thoroughly whisk together liquid ingredients. In a separate bowl, combine all dry ingredients. Add wet mixture to dry mixture and stir until completely incorporated. Place ¼ - ½ cup sized scoops on hot greased skillet or pan.
Kañiwa Bread
Kañiwa is a species of goosefoot, a flowering plant, similar to Quinoa. Grown in the Andes, Kañiwa can resist low temperatures and high altitudes and, therefore, has been a safety net crop for subsistence farmers.
Although its grains are small, they contain 16% protein. The seeds are toasted and ground to form a brownish flour that can be combined with other flours to make breads and desserts or add to soups and pudding. Kañiwa can be combined with other non-gluten flours to make breads, cakes, pastries, or puddings. Kañiwa can be used as a substitute in any recipe calling for Quinoa.
This gluten-free bread is incredibly easy to make!
Kañiwa Bread
recipe developed by Heather Curtis, in-house baker extraordinaire .
22 oz water
1 T. molasses
1 ½ cups Zocalo Kañiwa Flour
1 cup Zocalo Andean Purple Corn Flour
¾ cup rice flour
¾ tsp. salt
1 tsp. baking powder
1 tsp. baking soda
¾ cup flax or sunflower seeds
Thoroughly combine all ingredients by whisking together.
Pour batter into a lightly greased loaf pan. Bake at 350 degrees for 50 minutes.
Although its grains are small, they contain 16% protein. The seeds are toasted and ground to form a brownish flour that can be combined with other flours to make breads and desserts or add to soups and pudding. Kañiwa can be combined with other non-gluten flours to make breads, cakes, pastries, or puddings. Kañiwa can be used as a substitute in any recipe calling for Quinoa.
This gluten-free bread is incredibly easy to make!
Kañiwa Bread
recipe developed by Heather Curtis, in-house baker extraordinaire .
22 oz water
1 T. molasses
1 ½ cups Zocalo Kañiwa Flour
1 cup Zocalo Andean Purple Corn Flour
¾ cup rice flour
¾ tsp. salt
1 tsp. baking powder
1 tsp. baking soda
¾ cup flax or sunflower seeds
Thoroughly combine all ingredients by whisking together.
Pour batter into a lightly greased loaf pan. Bake at 350 degrees for 50 minutes.
Zocalo Gourmet Introduces New Product Lines from Peru
With over 35 species of corn, 2000 varieties of potatoes, and 650 native species of fruit, Peru is an important center for genetic diversity. At the time of the Spanish conquest, the Incas cultivated almost as many species of plants as the farmers of all Asia or Europe. But many of the hardy plant species held in honored positions in Indian society for thousands of years were deliberately replaced by European species after the Spanish Conquest.Fortunately, many of these species are being revived by small local producers on the Peruvian Coast and in the highlands of the Andes.
Zocalo Organic Spices – Peruvian Coast
Peru is the birthplace of the pepper and houses many traditional chilies, along with some unique herbs. Zocalo introduces a line of three chiles, Amarillo, Limo, and Panca, and one herb, Huacatay. All of these spices are produced Topara Organica, an organic farm that, since 1986, has promoted the cultivation of these native species, the vibrancy of local communities, and the protection of the environment.
Gluten-free and USDA organic. A Rooted Foods Product.
Size: 2 oz tins and 40 lb bags
Zocalo Organic Aji Pastes – Peruvian Coast
The Aji or chili is at the core of all Peruvian cooking. These outstanding aji pastes all have exceptional flavor, with varying levels of heat intensity. Available in three varieties, produced by Topara Organica (see above): Amarillo (heat level 6), Limo (heat level 8) and Panca (heat level 2). Gluten-free and USDA organic.
A Rooted Foods Product.
Size: 8 oz jars and 10 lb bags
Zocalo Heritage Flours & Grains – Peruvian Coast and the Andes
Peru is home to many ancient grains, beans, and fruits that have been a part of traditional cuisine for centuries, if yet unheard of outside of the Andean region.
Mesquite flour, Kañiwa grain & flour, Purple Corn flour, Lima Bean flour and Sweet Potato flour.
Many varieties are USDA certified organic.
A Rooted Foods Product.
Size: 1 lb boxes (select flours) and 40 lb bags
Looking for Gluten Free Recipes?
We're posting recipes here, so visit often for the latest from our Gluten Free Test Kitchen.
Zocalo Organic Spices – Peruvian Coast
Peru is the birthplace of the pepper and houses many traditional chilies, along with some unique herbs. Zocalo introduces a line of three chiles, Amarillo, Limo, and Panca, and one herb, Huacatay. All of these spices are produced Topara Organica, an organic farm that, since 1986, has promoted the cultivation of these native species, the vibrancy of local communities, and the protection of the environment.
Gluten-free and USDA organic. A Rooted Foods Product.
Size: 2 oz tins and 40 lb bags
The Aji or chili is at the core of all Peruvian cooking. These outstanding aji pastes all have exceptional flavor, with varying levels of heat intensity. Available in three varieties, produced by Topara Organica (see above): Amarillo (heat level 6), Limo (heat level 8) and Panca (heat level 2). Gluten-free and USDA organic.
A Rooted Foods Product.
Size: 8 oz jars and 10 lb bags
Peru is home to many ancient grains, beans, and fruits that have been a part of traditional cuisine for centuries, if yet unheard of outside of the Andean region.
Mesquite flour, Kañiwa grain & flour, Purple Corn flour, Lima Bean flour and Sweet Potato flour.
Many varieties are USDA certified organic.
A Rooted Foods Product.
Size: 1 lb boxes (select flours) and 40 lb bags
Looking for Gluten Free Recipes?
We're posting recipes here, so visit often for the latest from our Gluten Free Test Kitchen.
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