Quinoa and Corn Flour Crepes


I’m cooking my way through  Heidi Swanson‘s Super Natural Cooking in an effort to learn how to incorporate different types of whole and natural foods into my daily diet. This week, in addition to the Do-It-Yourself Power Bars, I made Quinoa and Corn Flour Crepes.

The crepe batter was made using 3 types of flour: quinoa, corn, and white whole wheat; eggs, salt, and water. The crepes by themselves tasted hearty and healthy. I liked them, but they’re definitely not your typical crepe.


As suggested, I filled the crepes with a mixture of Peruvian purple potatoes and red potatoes, Gruyère cheese, and chives. I added Sriracha. YUM! Purple potatoes, because of their color, have antioxidents (or it could be the other way–they have their color because of the antioxidents 😛 ).


{TWD} A Scrumptious Cheesecake to End the Year!


What a great way to end the year! A perfectly simple cheesecake. This week’s Tuesdays with Dorie recipe was a Tall and Creamy Cheesecake: A Basic. Cheesecake is always a big hit in my house and P was counting down the days until I made it. Apparently there are some people out there who hate cheesecake, but no such thing exists in my family. 😛


Thanks to Anne of AnneStrawberry for choosing this wonderful treat. You can get the recipe from her blog or from the book: Baking…From My Home to Yours by Dorie Greenspan.


I made a few changes. Instead of the traditional graham cracker crust I used Marias, a cookie with vanilla flavoring, and added shredded coconut to it. I can’t seem to get out of the tropical state of mind. 😛


I didn’t make any changes to the cheesecake batter. The recipe gave us the option of using heavy cream, sour cream, or a combination of both. I used only heavy cream because that’s what I had at home and didn’t have to buy another ingredient.


I don’t have 9-inch springform pan and unlike my usual self I did not feel like running to the store for one. I used my 8-inch pan and had enough to fill my mini-springform pan with crust and a ramekin without the crust.


The cheesecake was pure decadence. It definitely was tall and creamy. I loved it!

(I apologize for the pictures this week–I was a bit rushed and didn’t have time to ‘pose’ my cake. 😛 )