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Inca’s Treasure - USA & Canada  Building the bridge between small farmers and international markets

http://www.incastreasure.com.ec/

Inca’s Apple Cake

INGREDIENTS:
1½ cup Inca’s Treasure Quinoa Flour
6 apples
1 tsp cinnamon
4 tsp butter
1 cup brown sugar
1/4 tsp salt
1/4 tsp baking powder
1/2 tsp oil

INSTRUCTIONS:
1. Preheat oven to 350°F. Grease the base and sides of a standard pie plate.
2. Peel and slice apples into greased baking dish.
3. Combine sugar and cinnamon and sprinkle over apples.
4. In a medium bowl, mix 4 teaspoons of butter and blend them into brown sugar. Add the baking powder, the salt, oil
5. Add Inca’s Treasure quinoa flour to the batter.
7. Mash through with a fork until well combined and crumbly and pour it into the baking dish.
9. Cover and bake at 350F for 15 minutes.
11. Uncover and bake until crust is golden and apples are tender for approximately 25 minutes.
12. Serve warm or cold with whipped cream, ice-cream, or just as is.



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Inca’s Quinoa Brownies

Try this different, healthy and delicious option for this New Year’s Eve dinner!

INGREDIENTS:
1 cup Inca’s Treasure Quinoa Flour
1/2 cup butter
2 tablespoons melted coconut oil
1 cup sugar
3/4 cup unsweetened cocoa powder
2 eggs
3/4 teaspoon fine sea salt
1/2 teaspoon baking powder
1/2 cup Inca’s Treasure Caco Nibs

DIRECTIONS:
Preheat the oven to 350°F then line a medium-large baking dish with parchment paper. Grease the dish with oil and set aside.

In a medium skillet over medium-low heat, melt the coconut oil and butter together for about 2 minutes. Remove from heat and set aside.

Add to the skillet the sugar, cocoa powder, baking powder and salt and stir with a spatula until smooth. Let it cool for a few minutes.
Once the skillet has cooled, add the eggs and stir with the spatula until the batter is thick. Add Inca’s Treasure Quinoa Flour and continue to stir until the batter is smooth. Lastly, add 1/2 cup Inca’s Treasure Cacao Nibs to the batter.
Pour the batter into the lined baking dish and use the spatula to smooth it out along the edges.
Bake in the oven for 25 minutes, or until toothpick inserted in center comes out clean. Let it cool for at least an hour before eating. The longer they cool, the better they will hold together.

You can store them in an airtight container for up to 5 days or freeze them in a freezer-safe bag and defrost at room temperature.



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Chia seeds’ fiber absorbs large amounts of water and expands in the stomach, which should increase fullness and reduce appetite and food intake.
When combined with a healthy lifestyle, chia seeds could definitely help with weight loss.



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Happy Holidays from Inca’s Treasure!

Inca’s Carrot Cake

Try this traditional carrot cake made with Inca’s Treasure quinoa flour! Add it to your collection of healthy recipes! •
Ingredients:
Cake
2 cups Inca’s Treasure quinoa flour
4 large eggs
3 cups shredded carrots (5 medium carrots)
1 1/2 cups granulated sugar
1 cup vegetable oil
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup coarsely chopped nuts

Frosting
8 oz cream cheese, softened
1/4 cup butter or margarine, softened
The juice of 1 orange
1 1/2 cups powdered sugar
1/2 cup coarsely chopped nuts, for topping cake

Steps:
Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s). •
Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Let it cool completely for about 1 hour. •
In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.




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Inca’s Quinoa and Spinach Risotto
.
Prepare a Quinotto and discover new flavors from our supergrain: the quinoa!!
.
Ingredients:
•1 cup of uncooked Inca's Treasure tricolor quinoa
•1 tablespoon olive oil
•2 cups mushrooms, sliced
•2 cups baby spinach
•1/2 cup dry white wine
•1 medium onion, chopped
•1 garlic clove, pressed
•1 teaspoon chopped fresh thyme
•Grated parmesan cheese
•Salt, to taste
.
Instructions:
1. Rinse thoroughly Inca's Treasure tricolor quinoa with cool water for about 2 minutes. Bring 2 cups of water to a boil, stir in the quinoa and turn the heat down to low. Simmer for 15-20 minutes until quinoa is cooked and all the water is absorbed. Leave the quinoa cool for about 5 minutes.
2. Heat large fry pan on moderate high heat and add oil.
3. Add chopped onion and sauté for 3-5 minutes until onion begins to brown.
4. Add mushrooms and cook for 2 minutes or until soft.
5. Add garlic, stir 30 seconds.
6. Add thyme and cook until the wine is fully absorbed.
7. Add quinoa and stir for 1 minute.
8. Reduce heat to low and simmer, cover for 20 minutes or until the quinoa is tender.
9. Add baby spinach and stir it through the risotto.
10. Add salt to taste and serve.



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