Quinoa Blueberry Bites

These little bites are essentially a muffin. As they are gluten-free, dairy-free and contain cooked quinoa and rice flour, they don't rise as much as the muffins that are typically baked in my kitchen. But that's not a bad thing. They certainly are packed full of goodness and natural sweetness. And moist. Enjoy them shortly after they come out of the oven for that melt-in-your-mouth experience, when the blueberries are still warm. The applesauce also makes a bolder flavor when they are fresh.

Quinoa Blueberry Bites

Recipe by Lisa Turner
Published on March 3, 2015

Moist, gluten-free and dairy-free muffins packed with quinoa and seed goodness and applesauce and blueberry flavor

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Ingredients:

1 cup cooked quinoa (from 1/3 cup uncooked)
2 tablespoons chia seeds
2 tablespoons hemp seeds
1 cup almond milk
1 cup unsweetened applesauce
1/3 cup maple syrup or honey
2 tablespoons coconut or brown sugar
3 tablespoons coconut oil, melted
1 1/2 teaspoons vanilla
1 cup brown rice flour
4 teaspoons baking powder
1 teaspoon sea salt
3/4 cup fresh blueberries
quinoa or rice flour for dusting the blueberries

Instructions:

Grease 12 muffin cups. Preheat an oven to 375°.
In a small bowl, combine the almond milk with the chia and hemp seeds and set aside.
In a medium bowl, combine the cooked quinoa, applesauce, maple syrup or honey, sugar, coconut oil and vanilla. Stir in the almond milk mixture.
In another medium bowl, stir together the rice flour, baking powder and salt. Add the quinoa mixture to the bowl and stir until just combined.
Toss the blueberries with the quinoa or rice flour and gently fold into the batter. Distribute the batter evenly into the prepared muffin cups.
Bake in the oven for 20 to 25 minutes until a cake tester comes out clean. Let sit in the pan for 10 minutes and then remove from the tin and transfer to a wire rack to cool.

Makes 12 muffins