This little loaf of bread has become a weekly staple for me. I just have to have it in the fridge ready for any meal. My favourite way to eat this bread is toasted with almond butter, sliced bananas and currants for sweetness or with mashed avocado and tomatoes, (Yale's fav) or sliced eggs, mayo and sprouts, my lunch. I am not sure Gordy will give up his ACE Granary bread for my mine but maybe one day.
Quinoa Oat Quick Bread
This recipe makes one loaf. Best eaten toasted!
- 1 cup of quinoa, soaked in 2 cups of water soaked overnight or for at least 6 hours
- 3/4 cup of almond milk and 1 teaspoon of vinegar to sour the milk
- 2 large eggs
- 1 Tbsp honey
- 1/2 tsp salt
- 2 cups rolled oats, I like to use large flakes
- 1/2 cup ground flax seeds
- 1/2 tsp baking soda
- 1 1/4 tsp baking powder
- Preheat oven to 350 degrees F.
- Wash quinoa well and place in a large glass measuring cup with 2 cups of water. Cover and refrigerate overnight or for at least 6 hours.
- Combine the almond milk and vinegar in a small bowl and let stand for 5 minutes.
- Drain quinoa well, I like too drain in a small mesh strainer for at least 15 minutes.
- Place all the wet ingredients in a small mixing bowl.
- Place all the dry ingredients in a medium mixing bowl.
- Add the wet ingredients to the dry and mix well.
- Bake in a well oiled 8x3 or 8x4 loaf pan for about 40-50 minutes.
- This loaf is best stored in the fridge.
- I love to eat this loaf toasted.
- Can be frozen, I like to cut into slices first, and then warp individually.
Some nutritional facts about quinoa from Karen Gilman at Nutrilicious.
While quinoa is considered a whole grain, it is actually a seed, but can be prepared like a grain. It is very easy and fast to cook. Quinoa is gluten free, cholesterol free and is usually organic. Some of the nutrients in quinoa include:
- All 9 essential amino acids that are required by the body as building blocks for muscles making it a complete protein.
- Magnesium which helps relax your muscles and blood vessels and effects blood pressure.
- Fiber which eases elimination.
- Compared to other grains, quinoa is higher in calcium, phosphorus,magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn.