Quinoa Flatcakes
The Quirky Foodster Team
Ingredients
- Quinoa flour (finely ground toasted quinoa) — 250 g (2 cups)
- Warm water — 180 ml (0.75 cup)
- Salt — 1 pinch
Method
- Combine the quinoa flour and salt in the bowl.
- Slowly add the warm water, mixing to a soft, workable dough.
- Divide into small balls and flatten each into a thin round cake between your palms.
- Cook on a hot, dry griddle for 3-4 minutes per side, until lightly speckled brown and cooked through.
- Serve warm.
Introduction: Thin, griddle-cooked cakes made from ground quinoa flour, a lighter, grain-based alternative to the denser maize sanku.
Cultural Background: Ground quinoa flour used to make simple flatcakes is attested in modern Andean culinary ethnography as a continuation of pre-Hispanic grain-processing methods; the fine-grinding of quinoa on stone querns is archaeologically documented at highland Inca sites, supporting the plausibility of flour-based flatcake preparations, though a specifically named period dish of this exact form is not directly recorded.
Tips: – Keep the cakes thin for even cooking; thick cakes may remain doughy in the centre. – Toasting the quinoa before grinding to flour (as in the Breakfast section) gives the best flavour.
Variations: – Naturally vegan as written. – A pinch of ground ai can be added directly to the dough for a savoury, spiced version.
Storage: Keeps wrapped at room temperature for 1-2 days.
Reheating: Warm on a dry griddle for 1-2 minutes per side.
Nutrition: Per serving (approx.): 175 kcal, 6 g protein, 32 g carbohydrate, 2.5 g fat, 3 g fibre.
FAQs:
Q: Can this be made gluten-free?
A: It already is; quinoa flour contains no gluten, though the texture is naturally denser and more crumbly than a wheat flatbread.
Q: What can this be served with?
A: It works well alongside any of the stews or soups in this collection, used to scoop up the broth.
- Quinoa flour (finely ground toasted quinoa) — 250 g (2 cups)
- Warm water — 180 ml (0.75 cup)
- Salt — 1 pinch
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