Sprouted Quinoa Seed Flour

Grind sprouted quinoa seeds into a flour using a mill or coffee grinder.

Mix with organic barley flour, at a 50/50 ratio, or 75/25 to be used as a healthier white flour substitute for doughs, muffins or cakes. The more sprouted quinoa flour, the lower the glycemic index.

I'm currently reading a book titled, "Glycemic Index Cooking Made Easy" by Dr. Brand-Miller, Foster-Powell, and McMillan-Price. A lot of excellent recipes for lamb, and a "Baked Ricotta Cheesecake" dessert one are in it too.
:-)