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March 24, 2011

Carrot Quinoa Loaf

This recipe is great for breakfast, lunch or dinner and goes well with a salad (fruit or veggie) or soup. Nikos and I had this with a salmon salad and marinated jumbo shrimp. We ate nearly the whole loaf in one sitting- this bread has added protein, due to the use of quinoa, and is also loaded with fiber. We used bio honey in place of regular sugar. A sweet, cinnamon mouthwatering dish...

Carrot Quinoa Loaf
1.5 C gluten free flour mix
1/2 chickpea or oat flour
1/3 coconut, shredded
1/3 honey
1 tsp baking powder
1 tsp baking soda
1.5 tsp rock salt
1.5 tsp cinnamon
1 tsp ginger
1/2 tsp all spice
1 cup cooked quinoa
2 eggs, beaten
1 cup shredded carrots
1/2 cup plain organic soy yogurt or almond cream
1 tsp vanilla
2 tbsp coconut oil

1. Cook quinoa for 12-15 minutes: 1/4 cup quinoa with 1/2 cup water
2. Shred carrots
3. Put dry ingredients in one bowl and wet in another bowl, mix separately and then add together
4. Put in loaf pan and cook at 200C for 50 minutes
5. We served with homemade cinnamon-sugar creme

Cinnamon Sugar Creme
1 cup plain soy yogurt
2 tbsp honey
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla

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