+20 C outside and my slightly enlarged mid section after hibernation made me stop eating bread. I came to terms that low rise Lululemon pants are going on Ebay. Thankfully, it took them only about 10 years to start making high waist leggings. Hello?! Like what sane girl doesn’t want all her “junk in the trunk”?!
Well, maybe except Tone It Up girls and 15 year olds. I do hope no suicides were committed among “normal” female population although I have seen a few broken hearts on Instagram. The girls look great and a pleasure to look at but let’s get real – what mom has time to swing legs in the air on a beach and can eat 150 calories meals?! Ain’t nobody got time for that! Bahaha, remember that awesome lady?!
So, in light of soon to be exposed body parts I decided to try quinoa bread recipe. No idea where idea came from. I have been running and working out, cutting carbs during dinner time and now I just wanted to have a slice of bread in a fridge that is higher in protein and more complete nutrition than sprouted whole grain bread. More like a side of quinoa with my meal that is always there waiting for me in a fridge.
New goal is to keep high rise Lululemon leggings away from Ebay. I refuse to change my clothes size which helped me stay in shape over the years.
There are no unknown ingredients in this gluten free quinoa bread recipe. I promise, you know me. I have found this recipe and had completely changed it from wheat to gluten free. I placed 2 cups of raw quinoa in my absolutely stunning new mini Blendtec jar and voila 2 minutes later. I have not tried using store bought quinoa flour so don’t hold me to how much of that substitute to use. I don’t know. The safest is to grind your own quinoa into flour.
This is a no yeast sandwich style, gluten free and vegan bread recipe. Wow, I ticked them all off considering I do not fit any of them but was fun. Honestly, yeast scares me because my mom never baked. Let’s face it, I mean I could learn for sure but eating an army of tested breads scares the shit out of me.
I have a rule – I do not cook or buy something I don’t want or don’t need to eat. Danger-danger, especially after a glass of wine.
I mixed homemade quinoa flour with oat flour which produced amazingly nutty taste bread. I have tried this quinoa bread recipe with whole wheat flour first time and I prefer oat flour. Which is weird because oat flour tastes yucky often. A note, you can grind quick or rolled oats into a flour just like quinoa.
Quinoa bread is quite firm. After it cools off you can slice it like regular wheat bread and even toast. See, it doesn’t fall apart.
Also, this quinoa bread recipe is extremely easy for any novice cook to alternative baking like me. You don’t have to worry about yeast rising, proper temperatures and elevations, or over mixing the dough.
What are you up to this weekend? I have 5 ball and ice hockey “dates” for the boys. It will be an interesting season as I already showed up in one place with a wrong child. It is my 1st out of 8 more seasons where both kids play same sports. Pray for me! I plan to stay sane with wine but not too much since early wake ups.
I have no idea what is on the menu this weekend. I plan to take everyone out to eat once and I am sure canned salmon will make its appearance.
Alex will be replacing turf in our backyard. I cleaned our deck a bit and will wash porches and patio furniture and make it all nice for next 6 months of living outdoors. Yay! I think I also should organize my storage as now I have no excuses since I got a cleaning lady to clean my house. Yay!
Have a great and safe weekend!
- 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 T
- 2 cups any milk (I used unsweetened almond)
- 1 tbsp maple syrup or raw honey
- 1 tbsp any vinegar (I used apple cider)
- Preheat oven to 400 degrees F and grease 8" x 5" loaf tin with butter or coconut oil well.
- In a high-speed blender or food processor, grind quinoa for a few minutes until flour forms. 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 sesame 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.
*Make oat flour by grinding quick or rolled oats. I think ratio is 1:1 but measure after anyways. Also you can use spelt or whole wheat flour in place of oat flour. Bread will be dryer and nuttier but still good. I prefer oat flour. For gluten free bread version use Gluten Free certified oats.
Servings Per Recipe: 10
Amount Per Serving = 1 slice:
Total Fat: 7.5 g
Cholesterol: 0.0 mg
Sodium: 269.7 mg
Total Carbs: 32.1 g
Dietary Fiber: 3.4 g
Protein: 6.0 g
WW Points+: 6