I am a bread fiend. There have on occasions been times I have gone for a posh meal and my most exciting moment is the bread basket. I’m not ashamed.
Bread, however, doesn’t really like me, and while the Gluten Free alternatives on the market are tasty enough, they also seem to be filled with ingredients I don’t recognise. I needed an alternative to slather nut butter, pile avocado and drunkedly consume after a night out.
After a little research, and a few experiments, I created this Quinoa bread- and it’s a game changer! It is so simple to make. Even the boys in the flat were enjoying eating it, and my mum has bugging me for the recipe. It’s soft in texture, delicious, and freezes well. I make a batch and freeze it slices for whenever I have the urge for a slice. The top is a little crumbly when you slice it but it’s nothing a bit of nut butter can’t stick back together!
1 Cup Oat Flour
2 Cups Quinoa
2 Cups Nut or Soya Milk
3 Tablespoons of Coconut Oil
1 Tablespoon Maple Syrup
1 Tablespoon Apple Cider Vinegar
1 Teaspoon Baking Soda
1 Teaspoon GF Baking Powder
Sprinkle of Salt
2 Tablespoons Nutritional Yeast
1 Tablespoon Poppy Seeds or Sesame Seeds
- Preheat the oven to 200 degrees & oil your loafing tin (I always forget to do this!)
- Take your Quinoa and blend it in a food processor until it forms a flour. I use the grinding tool on the Nutribullet- it works like a dream!
- Combine this with the Oat Flour, Baking Powder, Baking Soda, Nutritional Yeast and Salt in a mixing bowl. Then mix the Coconut Oil into this mixture- don’t worry about their being small lumps but try and work it into the dry mixture.
- In a seperate bowl combine the Milk, Maple Syrup and Vinegar, then combine this with the dry ingredients.
- Pour mixture into your loaf tin, and sprinkle on your choice of seeds!
- Pop it into the oven, lightly covered with greaseproof paper for the first 40 minutes. Then uncover for the final 20 (60 minutes total).
- Leave the loaf to cool before removing from tin. Enjoy!