Author name: Sabo Foods

Prep Time : 10 minutes Cook Time : 10 minutes Total Time : 20 minutes   Ingredients : 1/2 cup buckwheat flour 1/2 cup Sabo quinoa flour  or Quinoa Flakes 2 tablespoons tapioca starch 1/4 cup + 2 tablespoons raw cacao powder 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt

Quinoa flour has a very bold nutty flavor, almost grass-like and a little bitter, that sometimes can overpower a recipe. I have found that with a gentle toast, the flavors balance out and helps make quinoa flour even more versatile. Ingredients: ½ cup Sabo quinoa flour Instructions :  Heat dry skillet over low heat. Add

   These Life-Changing Quinoa Flour rotis are gluten-free and a nutritious alternative for rotis, tortillas, and wraps. INGREDIENTS 1 cup Sabo quinoa flour 1/2 cup or more warm water, this varies according to your flour 1/2 tbsp olive oil 1/8 tsp salt, optional ghee or butter, for brushing Rice flour or other gluten-free flour, to

   Healthy Quinoa Fufu Meal – Gluten Free Directions : Allow some water to boil in a pan, and then reduce the heat. Gently add Sabo Quinoa Flour and stir continuously until it is semi solid. Cover and allow cooking for about 5 minutes. Stir the mixture intermittently to desire thickness. Serve the Quinoa Fufu

I tweaked a classic pancake recipe to use buckwheat flour, then included Sabo quinoa flour for the great nutty taste. A great-tasting, gluten-free breakfast treat that’s great with some blueberry or other fruit syrup. This recipe converted my wife from a non-pancake eater! Keep finished pancakes warm on a plate in a 150 degree F

Healthy Waffle made with multigrain and quinoa flours. Ingredients : 4 cups multigrain flour2 cups Sabo quinoa flour3 tablespoons raw cane sugar2 tablespoons baking powder1 pinch salt1 cup solid coconut oil½ cup milk1 egg Step 1Whisk multigrain flour, Sabo quinoa flour, sugar, baking powder, and salt together in a large bowl. Mash coconut oil with

Prep Time :15 minutes      Cook Time : 55 minutes        Total Time : 1 hour 10 minutes. The flours we’re using for this bread are: Quinoa flour: naturally high in protein. Chickpea flour: made from chickpeas. Sorghum flour: which is an ancient grain and also has a little protein. Potato starch: