Glazed Lemon Poppy Seed Muffins using a new Gluten-Free Grain called Canahua (Recipe with Variations)

Canahua (Kaniwa), a little known powerhouse of a grain... 

And a recipe for Glazed Lemon Canahua Muffins

Canahua from Bolivia is a little known gluten-free grain that is related to quinoa. It is high in protein (15 to 19%) and has a complete amino acid profile. This grain is claimed to be allergen-free as well.

Unlike quinoa, canahua does not have a protective saponin layer. That's the bitter, soapy-tasting saponins that can give off-flavors to your gluten free baked goods. This means you do not need to prewash canahua to remove the bitterness. You do need to prewash quinoa to remove the saponins, in case you didn't know that already.

Often canahua is first toasted (creating a desirable and tasty Maillard Reaction - think of caramelization...yum) and then ground into a flour. Canahua is a very useful, protein-packed nutritional additive. Use it to enhance the nutrition of baked goods, hot cereals, soups, desserts, smoothies, yogurts, energy bars and other neutraceuticals.

PREPARATION - The most common preparation is to clean, lightly roast the beans and then grind the beans to give a kind of flour commonly called "Pito". Is consumed by mixing with cold or hot drinks, over 15 different ways to prepare whole grain and the "Pito" are known. 
In the same way in baking excellent results have been obtained mixtures incorporating 20% "WHISTLE ".  (Source: http://ccbolgroup.com/amaranto.html)

Cañahua / Cañihua

Relationship of quinoa and other grains Cañahua

Pra 100% Cañahua Wheat Quinoa Rice Barley Proteins 16.2 11.5 13.8 8.7 10.6 Lipids 8.04 2.0 5.0 2.2 2.1 Carbohydrates 58.6 59.4 59.7 74.6 57.7 Calcium mg. 157.0 41.0 85.0 39.6 26.0 Magnesium mg. 210.0 91.0 204.0 119.6 57.0 Iron 13.6 3.3 7.0 2.0 2.0

(Source: http://ccbolgroup.com/amaranto.html)

Below are instructions for cooking the canahua. You can even cook it with quinoa, since they are so similar. For the muffin recipe below, use just cooked canahua.

The following muffin recipe is gluten-free, sugar-free, and vegan. I have yet to remake the recipe into a lower carb gluten-free formula, but I wanted to give you an example of how you could incorporate this new grain. I want to try this muffin recipe with our "kitchen Cheetahs healthy 4-Flour Blend" (recipe found on this blog). If you beat me to it, message me and let me know how it worked for you.

To Cook Canahua:

Cook 1 part canahua in 2 parts boiling water.

The cooking method is the same as for cooking quinoa. add canahua to the boiling water, cover and turn heat down to a simmer until all the water is absorbed, about 15 minutes.

Glazed Lemon Canahua Muffins: 

• 1 1/4 cup superfine brown rice flour
• 1/4 cup  sweet white rice flour
• 1/4 cup tapioca starch
• 1/4 c. potato starch (not potato flour)
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon BioSalt or sea salt (recipe on this blog)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 c. erythritol plus 1/4 c. xylitol (equivalent of 3/4 cup granulated sugar) *
• 3 tablespoons fresh squeezed lemon juice
• 2 1/4 cup unsweetened coconut milk or almond milk
• 1/2 cup warmed coconut oil
• 1/4 cup cream cheese, neufchatel, or vegan cream cheese, softened
• 1/2 teaspoon liquid stevia glycerite (recipe on our blog) or NOW brand stevia glycerite, or more to taste
• 1 tablespoon fresh organic lemon zest
• 3/4 cup cooked canahua

Method: 

Preheat oven to 350 °F, with a rack  positioned in the middle of the oven. Line 12 cupcake tins with paper liners.

Whisk together the dry ingredients, including the granular sweetener and salt, in a large mixing bowl.

In small bowl, Mix together the lime juice and milk and set aside until curdled.

In a separate medium bowl, cream the cream cheese until fluffy with a hand mixer.

Add the curdled milk to the cream cheese and mix together well.

Add the liquid coconut oil and stevia glycerite to the cream cheese mixture and mix well.

Taste for sweetness and adjust as desired, adding more stevia glycerite if needed.

Stir in the flour mixture along with the lime zest, then fold in the cooked canahua.

Divide the batter evenly among the 12 lined cupcake compartments and let rest 30 minutes before baking.

Bake 32 to 35 minutes, or until slightly golden on top and toothpick inserted into center comes out clean. 

Let muffins cool completely and then cover with glaze.

* Note: You may use 1/2 c. Lakanto's zero-cal sweetener instead of the 1/2 c. plain erythritol.

Muffin Variations:

You can add 1 T. poppy seeds and 1-2 t. almond extract for a lemon poppy seed variation.

You can replace the lemon juice and zest for lime juice and zest, and add 1 -2 t. almond or vanilla extract.

Smooth Sugar-Free Glaze:

• 1/2 to 3/4 cup powdered erythritol or Lakanto's white zero-cal sweetener, finely powdered.
• 3 teaspoons egg white protein powder (plain)
• 1 teaspoon Cal/Mag (calcium magnesium powder, to make glaze whiter and more nutritious)
• 2 teaspoons vegetable glycerine
• 1 teaspoon vanilla extract, to taste
• 2 tablespoons fresh lemon juice, to taste
• water, coconut milk, or almond milk to thin to desired consistency

Glaze Variations:

Add 2 T. marmalade along with 1 t. fresh lemon juice (omit vanilla extract).

Add 2 T. sour cherry preserves along with 1 t. almond extract and 1 t. lime juice (use lime juice in the muffins).

Add 2 T. sour cherry preserves along with 1 t. lemon juice, omit vanilla extract. 

Add 2 T. lime juice in place of the lemon juice (also use lime juice in the muffins), flavor both with almond ext.

Method:

To make the glaze, mix all the powders together and stir into the 2 T. glycerine. Whisk together until smooth. 

Add lemon or lime juice and vanilla or almond extract to taste. Thin with desired liquid, if needed.

Enjoy experimenting,

Leila.