Quinoa Quick Bread

I think I need a Quinoa intervention.  I mean really.

I burnt out the motor of my nut and seed mill with all the grinding.

And I’m putting it in everything.

There’s chocolate chip cookies, muffinsvanilla bean cupcakes, and chocolate cupcakes.

So naturally, I’d experiment with bread.  The planning began as soon as I wiped the last crumb of  Millet Chickpea Quick Bread (MCQB) off my chin.

I count on my quinoa baked goods to be moist, which is very appealing since the MCQB was…dense and waxy.  Quinoa also doesn’t stick in my craw the way almond flour can.

It just behaves for me.  It’s predictable.  Quinoa Quick Bread. PartTimeHealthNut

I did push the envelope a bit.  With a…brace yourself, this is exciting…I used a non-dairy milk wash to brown the crust.  I know, I’m out of control over here.

I also threw in some gluten-free quick yeast for the taste.  There wasn’t enough sugar for it to work as a leavening agent.  And I actually couldn’t really taste the yeast.  I’ll probably leave it out next time.

IMG_4466

But hey, this is me living on the edge of my comfort zone, clutching a big jar of applesauce, and making the magic happen.

Note: This recipe was shared with the following blog communities: Gluten-Free Fridays, Wellness Weekend and Thank Goodness It’s Quinoa.

Quinoa Quick Bread

From PartTimeHealthNut.com

Makes:
1 medium loaf, about 15 slices Cook time: 50 minutes Oven temp: 375 degrees F Baking Pan: 8.5” by 4.5”

Ingredients

  • 1 packet instant yeast (2 and 1/4 tsp.)
  • 1/4 cup water at 95 degrees F
  • 2 cups quinoa flour
  • 1/2 cup quinoa flakes
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/3 cup coconut oil
  • 2 eggs or 2 flax eggs
  • 3/4 cup applesauce
  • 3/4 cup unsweetened non-dairy milk, plus more for brushing

Directions

  1. Preheat oven to 375 degrees F.
  2. Prepare a 8.5” by 4.5” loaf pan by lining it with parchment paper and lightly spritzing with oil.
  3. Dissolve yeast in 1/4 cup of 95 degree F warm water.
  4. In a large bowl, mix together quinoa flour, quinoa flakes, salt and baking soda.
  5. Melt the coconut oil over low heat in a small pot. Remove from heat as soon as melted, about 3 minutes.
  6. In a medium bowl, lightly beat the eggs. Add applesauce, milk and yeast. Add the melted coconut oil and mix.
  7. Add wet ingredients to dry ingredients. Stir to incorporate. It will be thick and your wooden spoon will stand up straight when inserted.
  8. Spoon into loaf pan and lightly brush the top with non-dairy milk.
  9. Bake for 50 minutes and until a toothpick inserted comes out clean.
  10. Remove from oven and cool.
  11. Store in refrigerator or slice and freeze and remove one piece as you need it.

Nutrition information:

Serving Size: 1 slice, Calories: 141,Carbohydrates: 16.1g, Protein:3.4g, Fat:6.9g, Fiber:1.6g

Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.

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15 responses

  1. This recipe looks great! Have you ever tried it in a bread maker? Do you know how it would need to be modified?

    • Hi Brandice, Aw, thanks. Unfortunately, I’ve never cooked with a bread maker so I’m not sure what to tell ya. I’m sorry I don’t have any insight to share. Best, Marya

  2. I am going to make this right now! But I have a question… I just went to Whole Foods to buy all the ingredients and they didn’t have quinoa flakes? What do you recommend as a good replacement? Should I just sub more quinoa flour? Thank you so much for your help, I appreciate it !!

    • Hi Samantha, Yup, I’d just use the same amount of quinoa flour as flakes. In my Whole Foods, the quinoa flakes are located with the oatmeal. They were a little hard to find the first time I went looking for them. =) Warmly, Marya

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  8. YUM, I love quick bread!!
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    Cindy from vegetarianmamma.com

  9. Lovely bread! It looks absolutely gorgeous. Thanks so much for sharing it on TGIQ this week. I’m sure my readers will love it. I sure know I’ll be trying this soon :) Question for you – have you tried toasting your quinoa flour? I think you would love it! It calms the grassy flavor and really elevates that rich, nuttyness that makes quinoa so amazing. Happy Friday!!

  10. Oh you really are the busy little bee!!! WOW so sorry to here your motor went on your grinder:( Oh dear, that is just so terrible. I am really so sorry to hear that happened…yet on the other hand your bread looks so prefect and so beautiful, I can not use even g-free yeast but I will try your idea of using a nut or coconut milk as a wash to help in browning on a yeast free bread in the future, sounds like a great idea, I never would have thought to try that so thank you for sharing that awesome tip, you are so talented your bread looks so yummy I loved looking at your photo’s and your beautiful spreader with the Coconut oil on it. It really made this such a beautiful enjoyable read! Thank you thank you thank you for sharing it. Have a great day. once again I am really so sorry to hear about your grinder, I hope you will maybe be able to get another one or yours fixed some time real soon.Hang in there and Cograts on staying Chocolate Free…you are doing great and making great strides. BYE XO

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