Quinoa Fritters with Coconut Honey Butter

This post is made possible by the generous sponsorship of Bob’s Red Mill.

We are strictly gluten-free at our house because of my son’s FPIES, (which is a fancy acronym for Allergic to Practically Everything).  Luckily, E can handle quinoa like a champ. I’m always looking for food all of our friends and family can enjoy so our kid grows up eating the same food as everyone else at our table. Traditional breakfast foods are the most challenging dishes to make to please a crowd.

Enter my BFF, Quinoa.

Quinoa is one of those universal foods that, when prepared correctly, is unbelievably satisfying. These fritters (I would call them pancakes except these are much more flavorful and delightfully crispy) are total crowd pleasers.  Even though I plan food as much as possible around E’s dietary restrictions, I also love to challenge myself and find new ways to make really tasty food that doesn’t feel restrictive in any way.  The quinoa fritters totally fit that bill.

Quinoa Fritters

I also have a hard time getting enough fat into my toddler’s diet, so I look for unique ways to incorporate fats into my dishes.  This coconut honey butter is totally edible as a stand-alone, if that’s what you’re into.


Ingredients for Fritters:

  • 1 cup Bob’s Red Mill organic quinoa flour
  • 1/2 cup milk (plant or animal)
  • 1/2 cup apple sauce
  • 2 Tbsp melted coconut oil or butter
  • 2 Tbsp raw honey or other equivalent sweetener (optional)
  • 2 tsp vanilla extract (optional)
  • 1 tsp baking soda
  • 1 tsp cinnamon (optional)
  • tiny pinch of salt

Directions For Fritters:

  1. Whisk baking soda, cinnamon and quinoa flour together in a bowl.
  2. Add wet ingredients and combine thoroughly.
  3. Heat a tablespoon of coconut oil or butter in a skillet on medium heat.
  4. When skillet is hot, spoon batter into skillet and spread out with the back of the spoon into a thin round shape. Flip when the edges begin to cook and the center begins to bubble ever so slightly. It should only take a minute or two to finish cooking.
  5. Press the pancake with the spatula to see if it is finished cooking.  If it is mushy in the middle, it needs more time.  If it is firm, it’s ready to eat.

Ingredients for Coconut Honey Butter:

  • 1/2 cup virgin coconut oil
  • 1/2 cup unsalted butter (I prefer Kerrygold)
  • 1-2 Tbsp raw honey

Directions for Coconut Honey Butter:

  1. Remove butter from refrigerator and bring to room temp. (Butter should be very soft.)
  2. In a small sauce pan, melt coconut oil but do not make it hot.  Heat it just enough to liquify it. Remove from heat.
  3. Whisk honey into coconut oil, and then whisk together with room temperature butter. (I prefer to use an electric hand mixer, but a hand mixer would work fine.)
  4. Spread over a saran wrapped plate or small cookie sheet, and freeze until firm, (or spread immediately).
  5. Cut into small squares and melt over piping hot fritters.

You can add anything you want into this batter.  I think pieces of cooked, thick cut bacon would be fabulous in this recipe.  Blueberries, and even zucchini or pieces of banana would be super tasty.  Or, better yet, add bananas and bacon and you’ll have a scrumptious breakfast feast.  But whatever you do, you can make it your own.

Quinoa’s Biggest Fan,



Crispy Quinoa with Chef Ricardo Zaraté

A couple of weeks ago, I met this fantastic chef.  His name is Ricardo Zarate.

Chef Zarate

He’s Peruvian, and is taking the culinary world by storm with his transformational, modern Peruvian fare. Jessica and I frequented his booth at the Natural Products Expo in Los Angeles embarrassingly often.  But we just couldn’t get enough of his exotic cuisine and mouth-watering cocktails.

It turns out, Chef Zarate has appeared on Knife Fight, has won numerous awards, and has been nominated for three James Beard Awards, which is kind of like an Oscar for chefs, but more prestigious.  Who knew?  He was such a down-to-earth guy and took time to talk to us about his food.

The common denominator in the deliciousness factor for my favorite bites was crispy quinoa. I loved the fish, I adored the ravioli. The cooked quinoa was wonderful on it’s own.  But there was something so satisfying about eating a slice of velvety sea bass sashimi with the satisfying, earthy crunch of quinoa. Chef Zarate was kind enough to give us a little tutorial in the middle of a trade show.  Here’s a quick tutorial on How To Make Crispy Quinoa:

In case you missed it, here’s the oven method.


  • 1/2 cup uncooked quinoa, rinsed
  • 1 cup water
  • 1 Tbsp coconut oil
  • 1/2 tsp sea salt


  1. Rinse quinoa under running water until water runs clear.
  2. Put quinoa, water, coconut oil and a pinch of sea salt in a small pot.  Bring to a boil, then reduce heat to low and cook uncovered for about 15 min or until the water evaporates.
  3. On a parchment paper-lined baking sheet, spread a thin layer of cooked quinoa as evenly as possible.
  4. Bake in a 350 degree oven for about 20-30 minutes, stirring and redistributing the quinoa EVERY 5 MINUTES.  (This is super important!)
  5. When quinoa turns just a shade darker and is slightly crunchy, remove from oven and allow to cool.
  6. Store in an airtight container and sprinkle on everything for the next two weeks.


It never occurred to me to use quinoa as a garnish or to add crunchy texture.  Now, I eat it on EVERYTHING.  My toddler loves dipping his finger in the crispy quinoa and licking it off.  Kind of like a Lick-a-Made, but healthy.

If you are interested in more of his cuisine, check out his cookbook, set for release on in October.

Thank you, Chef Zarate, for taking the time to teach us how to make perfect, crispy quinoa.  Your cocktails weren’t too shabby, either.

Still Crispy,