I am so excited about this recipe because I feel like it’s one I can make a lot. I look at so many beautiful food photos on Instagram, and one that without fail makes me want to jump through the screen and eat it is seed bread (see, this is what makes a health nut very excited). Only, I’ve wanted to make one that wasn’t quite as dense since I often snack on nuts and seeds or have nut butter at some point during the day. Why, hello quinoa bread.
I saw this recipe on ifoodreal‘s account and knew I had to make it for myself. And as you can see, it came out looking pretty inviting.
My very favorite part about this recipe: there’s all of ONE TABLESPOON maple syrup in the entire recipe. Most conventional breads have a lot more sugar than necessary and usually it’s from the nasty HFCS (high fructose corn syrup). That means GMO’s and poor digestion. Nobody needs that. My second favorite part about this bread: quinoa. Quinoa to me is the perfect grain. I love the consistency when cooked and fluffy and in cases like this, ground up into flour, you still get all the amino acids it contains naturally which means a naturally protein packed, healthy bread. Carbs shmarbs – this is good stuff.
I recently was asked if I count calories. I don’t. I used to wayyyy back for awhile, and it wasn’t very fun. Honestly, if you are eating wholesome, real foods, ones as close to the way nature intended as possible, it’s hard to go too wrong. Your body digests real foods well because it recognizes them, and digestion is half the battle. And with an ingredient list like this, there should not be any guilt or worry about having a nice slice of this for breakfast! Like the one I enjoyed today (and might I add it kept me full for hours!!!)…Going…
If it looks a little different to you at the end, I decided to add just a touch of plain yogurt to it – a good decision indeed! I topped it originally with about a teaspoon or two of almond butter and a sliced strawberry. All organic!
- 2 cups quinoa, uncooked
- 1 cup oat flour
- 1 tsp baking soda
- 1 tsp baking powder, aluminum free
- 1/4 tsp himalayan pink salt
- 3 tbsp coconut oil or butter, room temp (I used coconut oil)
- 2 cups any milk (I used unsweetened almond)
- 1 tbsp maple syrup or raw honey
- 1 tbsp any vinegar (I used apple cider)
- Grind 2 cups quinoa and 1 cup oats into flour form (if not already) using a food processor or high speed blender.
- Preheat oven to 400 degrees F and grease 8" x 5" loaf tin with butter or coconut oil well.
- Transfer to a large mixing bowl along with oat flour, baking soda, baking powder and salt; stir very well. Add butter or coconut oil and stir until it is incorporated with dry ingredients in small pieces.
- In a medium bowl, whisk milk, maple syrup and vinegar. Pour into a bowl with dry ingredients and mix well with spatula.
- Transfer to a prepared loaf tin, level and sprinkle with sunflower seeds if desired. Bake for 60 minutes loosely covered with parchment paper for the first 30 minutes to prevent top from burning. Remove from the oven and let cool for about an hour. Then loosen the sides with a knife, flip the tin and give a few gentle pats on a bottom. Bread should slide out and cool off completely before slicing.
- I only baked this bread for 30 minutes TOTAL - but my oven seems to cook and bake everything in much less time than ever required. Best to set a timer and do the toothpick test to see!
- Storage Instructions: Refrigerate in a sealed plastic bag for about 2 weeks. Freeze for up to 3 months.
- If using pre-made quinoa flour, it is about 2 2/3 cups.
- For gluten free bread version use Gluten Free certified oats.