One of my many favorite local Portland businesses is Bob's Red Mill. I've enjoyed their products for a long time, since I'm an avid baker and always love working with new and unusual flours. I didn't realize they were so nearby until after I moved here, so it was quite a treat when I realized I could visit the red mill itself.
The new mother at the baby shower I attended this weekend prefers not to eat gluten, so I turned to Bob to find a delectable baked treat sans wheat. I found a great recipe for quinoa fudge cupcakes that turned out beautifully. The secret (one which I will no doubt apply to many other recipes) is to separate the eggs and whip the whites into a nice fluffy meringue so that the result isn't too dense. Neither I nor the mother-to-be particularly like super sugary goodies, so I left the cupcakes unfrosted, which helps fool me into believing they're healthy. Yesterday I even had one for breakfast, which caused this to run through my head.