Quinoa is a high fiber, low GI grain suitable for diabetics. It has a nutty flavor and keeps the stomach feeling full. Place 1/2 cup of quinoa in a deep container
Cover it with approximately 1 1/2 cups of boiling water. Set aside for 15 minutes till parcooked. Drain and set aside
Preheat oven at 200C
Sieve S R Flour into s clean dry bowl. Add salt.
Add margerine or spread. Mix till resemble breadcrumbs.
Make a well. Now add the parcooked quinoa. This will give a nutty taste.
Add the skim milk but Reserve a table spoon of milk for the finish.
Mix well until the dough comes together and clean away from the bowl.
Place the dough in bun or loave form on a baking paper. Brush the top with the remaining milk.
Bake for 25-30 minutes till you get a golden top.
Serve this hot with honey or hearty soup.
- 1/2c Red Quinoa
- 1/2c Self-rising flour
- 1.0tsp Salt
- 3.0Tbsp Margarine or olive spread
- 1.0c Low fat or skim milk
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