Friday, March 29, 2013

Quinoa-Nut-Raisin Bread

Ok, so here's the recipe I promised. It's GF friendly, Paleo friendly, and so darned good you'll never miss what's missing.

It took me a while to develop this recipe because my usual flour blend ratios just weren't working when it came to my quinoa flour. I don't know about the kind bought in the States or other countries, but the ones that I buy here are a bit coarser than your average wheat flour and that makes baking with it a little bit difficult. If your flour is super fine like traditional all purpose wheat flour, use a bit less as it will absorb more liquid than one that is a little bit coarse.  Also, the measurements are in metric and I'm feeling too lazy to convert. Google it! :)

This bread has a lightly sweet, nutty taste. The quinoa flour gives it a taste similar to that of graham. Hard to describe but better than any quick bread that I have ever made.

**Important to remember: This is extremely high in carbs so it is NOT diet food. It is merely a treat to be enjoyed once in a while. In order to get the net carbs per slice under 20g, you would have to cut this into 17 slices. Again, while it is packed with protein and other good things, it is not diet food.

Quinoa-Walnut-Rasin Bread

200 grams quinoa flour
140 grams potato starch
300 cc milk, room temperature
1 teaspoon salt
1/8 teaspoon powdered stevia
2 eggs, lightly beaten, room temperature
110 cc Greek yogurt (unsweetened, unflavored), room temperature
2 tablespoons melted butter or coconut oil. plus extra for the pan
2 tablespoons baking powder--make sure it is gluten free
2 teaspoons vanilla
1 teaspoon cinnamon 
100 grams chopped walnuts
80-100 grams raisins

Preheat oven to 350F. Butter or oil a 9 x 5 bread pan. 
Mix the flour, starch, salt, stevia (if using powdered), cinnamon, and baking powder together in a medium sized mixing bowl. Add to this the eggs, milk, yogurt, vanilla, and butter. Mix until no big lumps remain. Blend in the walnuts and raisins.

Bake 45 minutes - 1 hour until toothpick inserted in the center comes out clean. 

Cool in the pan for about 10 minutes, then remove from the pan and allow it to continue cooling on a rack. Cool completely before slicing as it is still cooking at this point. Cutting it too soon will cause it to dry out.

After it is completely cooled, slice and wrap tightly in cling film. It is best to just freeze the remainder as it will get moldy in a New York minute! Ok, not that fast but quickly enough.

Enjoy!

1 comment:

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