Quinoa Esta Bakery

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5 months ago | [YT] | 0

Quinoa Esta Bakery

The Best Vegan Vanilla Ice Cream Recipe Ever! 😋 Here is the link to download the recipe now French Vanilla Ice Cream Recipe (vegan) - Etsy share.google/NRfwzSjw5yNyMOlzP

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6 months ago | [YT] | 1

Quinoa Esta Bakery

The best vegan vanilla ice cream you will ever eat 😋 download the recipe here ..French Vanilla Ice Cream Recipe (vegan) - Etsy share.google/NRfwzSjw5yNyMOlzP

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6 months ago | [YT] | 1

Quinoa Esta Bakery

Hiro’s Egg Free Blondies Recipe

He used the recipe off of the back label of the Kroger semi-sweet chocolate chips bag and made the needed modifications.

Ingredients
2 1/4 cups Quinoa Magic Flour or Wheat Magic Flour (can be purchased on the Quinoa Esta Bakery website)

1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
6 tablespoons water
1 teaspoon vanilla
14 ounce package semisweet chocolate chips

Step 1
Preheat oven to 350 degrees F.

Step 2
In small bowl, mix flour, baking soda and salt; set aside.

Step 3
In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.

Step 4
Beat in water and vanilla until smooth. Stir in flour mixture just until
blended (dough will be stiff). Stir in chocolate chips.

Step 5
Evenly spread dough into greased baking pan.

Step 6
Bake 18-20 minutes or until light brown (centers will be soft). Remove from oven and cool completely before cutting. remove from cookie sheet to cooling rack. Cool completely before cutting. Store in an airtight container and refrigerate.

1 year ago | [YT] | 0

Quinoa Esta Bakery

Hiro’s Egg Free Blondies Recipe

He used the recipe off of the back label of the ‪@KrogerCo‬ semi-sweet chocolate chips bag and made the needed modifications.

Ingredients
2 1/4 cups Quinoa Magic Flour or Wheat Magic Flour (can be purchased on the Quinoa Esta Bakery website)

1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
6 tablespoons water
1 teaspoon vanilla
14 ounce package semisweet chocolate chips

Step 1
Preheat oven to 350 degrees F.

Step 2
In small bowl, mix flour, baking soda and salt; set aside.

Step 3
In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.

Step 4
Beat in water and vanilla until smooth. Stir in flour mixture just until
blended (dough will be stiff). Stir in chocolate chips.

Step 5
Evenly spread dough into greased baking pan.

Step 6
Bake 18-20 minutes or until light brown (centers will be soft). Remove from oven and cool completely before cutting. remove from cookie sheet to cooling rack. Cool completely before cutting. Store in an airtight container and refrigerate.
#eggs #eggallergy #eggfree #veganbaking #veganblondies #eggfreeblondies #plantbasedrecipes #plantbasedbaking #kroger

1 year ago | [YT] | 1

Quinoa Esta Bakery

Recipe: Egg Free Maple Walnut Cookies

Ingredients:


1 and 1/2 cups flour


1 teaspoon Magic Egg (Magic Egg can be purchased at quinoaestabakery.com)


1/2 cup melted butter


3/4 cup pure maple syrup 


1 teaspoon vanilla extract 


1/2 teaspoon sea salt 


1/2 teaspoon baking soda 


1/2 cup chopped walnuts (toasted and cooled)


Directions: In a mixing bowl add the butter, maple syrup, vanilla extract, salt and baking soda. Mix well with a wire whisk or electric hand mixer until well combined. Add flour and mix until combined. Add walnuts and mix well. Cover the bowl with plastic wrap and refrigerate for 30 minutes.


Pre-heat oven to 350 degrees F.  Line a cookie sheet with parchment paper. Scoop 12 cookies out onto lined pan. Leave 2 inches between each cookie to allow for spreading. Place the pan in oven and bake for 15 - 18 minutes or until lightly golden brown. 


Remove pan from oven and allow cookies to cool on pan for 5 minutes. Place cookies on cooling rack and allow to completely cool. Store leftovers in the fridge. Please ask your questions in the comments. I will respond.

1 year ago | [YT] | 1

Quinoa Esta Bakery

Maple Walnut Cookie Recipe (Egg Free / Refined Sugar Free)

Ingredients:

1 and 1/2 cups flour


1 teaspoon Magic Egg (Magic Egg can be purchased at quinoaestabakery.com)


1/2 cup melted butter


3/4 cup pure maple syrup 


1 teaspoon vanilla extract 


1/2 teaspoon sea salt 


1/2 teaspoon baking soda 


1/2 cup chopped walnuts (toasted and vooled)


Directions: In a mixing bowl add the butter, maple syrup, vanilla extract, salt and baking soda. Mix well with a wire whisk or electric hand mixer until well combined. Add flour and mix until combined. Add walnuts and mix well. Cover the bowl with plastic wrap and refrigerate for 30 minutes.


Pre-heat oven to 350 degrees F.  Line a cookie sheet with parchment paper. Scoop 12 cookies out onto lined pan. Leave 2 inches between each cookie to allow for spreading. Place the pan in oven and bake for 15 - 18 minutes or until lightly golden brown. 


Remove pan from oven and allow cookies to cool on pan for 5 minutes. Place cookies on cooling rack and allow to completely cool. Store leftovers in the fridge. Ask questions in the comments. Thank you. #eggfree #eggfreecookies #eggfreecake #eggfreebaking

1 year ago (edited) | [YT] | 0

Quinoa Esta Bakery

Egg Free Blueberry Muffin Recipe:

2 cups Magic Flour (Or 2 cups of your own flour and 1 1/2 teaspoons of Magic Egg)

-----COOK'S NOTE: MAGIC FLOUR AND MAGIC EGG CAN BE ORDERED ON THE QUINOA ESTA BAKERY WEBSITE.

3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons of water
1/2 cup softened butter 
1/2 cup milk
1 teaspoon vanilla extract
2 cups fresh or frozen (thawed) blueberries 

Directions;
Preheat your oven to 400 degrees. Prepare a muffin pan with cupcake liners, or use non stick cooking spray and dust with flour.

In a large bowl add 2 cups flour, 1 cup sugar, baking powder, 1/2 teaspoon salt and 1/2 cup softened butter. Use a fork or your hands to press/ combine all the ingredients together until large crumbs are formed. COOK'S NOTE: Adding the butter to the dry ingredients is called reverse creaming. This method prevents the gluten from over-developing and getting tough.

In a cup add the 1/2 cup milk, water and vanilla, and whisk until combined. Add the wet mixture to the dry ingredients and stir until combined. (Batter will be lumpy.) Fold in the blueberries.

Fill muffin cups 3/4 full with batter. Bake until muffin centers bounce back when lightly pressed, or until a toothpick comes out clean about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from the pan. Cool completely and store in an airtight container. Refrigerate leftovers.
#eggfreeblueberrymuffins #blueberrymuffins #eggfreebaking #eggallergy #eggfree #eggprices #eggpricesgonewild

1 year ago (edited) | [YT] | 1