Quinoa Rice Bread

This is another bread I keep stocked in my freezer. It’s deliciously moist, tastes somewhat similar to cornbread and is made with healthy sprouted quinoa. Great with soups, or toasted and slathered with nut butter and agave for breakfast.

Quinoa pronounced ‘keen wah’ is a frequently neglected and relatively unknown superfood. It is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids. Though technically a seed, it is used as a grain and substituted for grains because of its cooking characteristics. Call it what you wish but no other grain delivers quite near the same health benefits.

Rinse 1 cup of white quinoa seeds in cold water 3 times then soak in 2 cups of clean water at room temperature for 6-10 hours. The seeds will start to sprout.

Oven 350 degrees.
Loaf pan, grease and with dusted with rice flour.

Drain excess water and puree sprouted quinoa seeds in a blender with:
3/4 cup Almond milk
2 medium Eggs
1 tablespoon Agave syrup (optional)
2 tablespoons Tapioca flour/starch
1/4 teaspoon Sea salt

Large bowl, combine:
1/2 cup Brown rice flour
1/2 cup Quiona flour
1/2 cup Quiona flakes
1/2 cup Ground flax
1/2 teaspoon Baking soda
1 ¼ teaspoon Baking powder (gluten-free)
1 ½ teaspoon Xanthan gum

Mix wet into dry and combine thoroughly. The batter will be quite runny, pour into greased, dusted pan.

Bake for 40-50 minutes, tooth-pick to the centre should come out clean when it’s ready. Let sit for 10 minutes before removing it from the pan. Cool on drying rack completely before slicing.

If keeping longer than a day, wrap it up and store it in the fridge or freezer.


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