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Quinoa Seed Bread

Posted Feb 18 2011 12:00am

I can't believe it's Friday again! On the other hand the weeks can't go fast enough, but on the other hand the weekends come around so fast. Have you noticed this too? I'm really looking forward to a couple of days off though!

I made this quinoa seed bread earlier this week and I was quite excited about how it turned out. I always have a variety of seeds in my pantry and I love sprinkling them on salads, breakfast porridge and other dishes. I also love seedy breads and I was desperately craving one the other day so decided to make my own version of it. This is such a simple loaf to make and if you haven't tried quinoa flour yet then now is the time! It's high in protein and adds a lovely nutty flavour to breads and cakes. I've used kinako (soy bean flour) to add to the nuttiness and it also gives this loaf a beautiful scent. Satisfaction guaranteed! :-)

Quinoa Seed Bread

1 cup organic quinoa flour1 cup organic white, unbleached spelt flour2 tbsp kinako (soy bean flour)1 tsp baking powder1/2 tsp baking sodapinch of salt1/4 cup sunflower seeds1/4 cup pumpkin seeds1 tbsp white sesame seeds1 tbsp black sesame seeds4 large free-range eggs1/2 cup milk
Preheat oven to 180C and prepare a medium size loaf tin. Mix the dry ingredients together, then in a separate bowl, whisk the eggs with the milk. Add the egg mixture into the dry ingredients and fold well to combine. Pour into the prepared tin and bake for about 30 minutes or until a tester inserted in the middle of the cake comes out clean. Leave to cool on a wire rack.

  Have a beautiful day!
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