Heart quinoa cupcakes recipe – gluten free – San Valentine day

A breakfast idea for San Valentine? Heart quinoa cupcakes!

This time we are using quinoa, a South American seed, a very good source of proteins and easy to digest. Quinoa has a unique taste, the seeds themselves are smooth and creamy, but the tail has a crunchy texture. Combined with some cornmeal, rice flour and rice milk is a perfect mix for our cupcakes!

Considering the ingredients this recipe is good for babies from 9 months and also for a celiac diet (they are gluten free)!
You can serve them with some fresh berries and the final result is assured!

Cooking time: 400 F. for 20/25 minutes. In order to check if the cupcakes are ready, insert a toothpick in the center of one cupcake: if it comes out dry, they are done!

January 31, 2013 By
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In Italian BuonaPappa means “enjoy your baby food”. I thought that if I had issues cooking for my baby for the first time, well, maybe I was not the only mom in this situation. Why not start sharing what I learned with other moms and dads all around the world? That's how BuonaPappa.net was born, THANK YOU for following! I feel honored and humbled daily that you would stop by and view my recipes. Grazie mille!

2 Comments

Did you make this recipe? Share the love, tag @buonapappa on Instagram and hashtag it #buonapappa I would love to see your creations!

  • Reply
    Dina
    November 26, 2016 at 11:13 pm

    Can I change rice flour with buckwheat flour or almond flour?

    • Reply
      Barbara Lamperti
      December 3, 2016 at 10:09 pm

      Hi Dina! yes, they are both good substitutions. I would keep the same quantity, it should be fine. Enjoy!! b

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