According to Ella, this is one of her favourite recipes in Quick & Easy. I must say that at first I thought the recipe for the quinoa bread had failed as I had to bake it for way longer than stated. But I left it overnight, and the next day we had a great loaf of soft bread. You have to eat it within a few days as it does not keep well.
I am one of those people who will catch a stomach bug with ease. On Monday night I was not feeling 100%. At first I thought it was due to not being that comfortable in the clothes I was wearing. I had stayed in my work outfit as we were expecting someone to come around and drop something off at the house. They eventually arrived well after 9pm at which stage I was more than ready for bed. But my stomach decided otherwise and 2 hours later I was sick. I won’t go into details but I did not get a good nights’ sleep to say the least. However I decided to still do a light training session on Tuesday morning. More to wake me up than anything else. I came home at lunch time and snoozed on the couch. And had a chicken drumstick for supper.
Today’s inspirational recipe from Lavender and Lime ♥ Quinoa Bread ♥ #LavenderAndLime Click To Tweet
That, a fruit stick and some raw vegetables were all I ate that day. I felt much better on Wednesday, albeit not that enthusiastic about supper. But yesterday was not a good day. I could barely train. Just the 10 minute warm up had me feeling exhausted. And food was still not high on my list of priorities. In fact, I stared at my apple for a good 4 hours before eating it. This morning training was so difficult. I cannot remember the last time it took me this long to recover from being sick. All I am looking forward to is rest and recovery this weekend. And maybe some baking. Do you recover quickly from being ill?
Click on the links for conversions and notes.
- 445 mls water, divided
- 100 g quinoa
- 30 mls linseeds
- 200 g rolled oats
- 100 g almond flour
- 75 g tahini
- 350 mls milk
- 60 mls olive oil
- 30 mls apple cider vinegar
- 15 mls maple syrup
- 5 mls baking powder
- 5 mls bicarbonate of soda
- 1 pinch fine salt
- 60 g pumpkin seeds, plus extra for sprinkling
- Place 400mls of water into a sauce pan and bring to the boil over a high temperature
- Add the quinoa and cook until the water is absorbed
- Tip the quinoa into a bowl and set aside to cool
- Place the linseeds into a bowl and cover with the rest of the water
- Set aside to soak
- Preheat the oven to 175° Celsius
- Place the oats into a food processor and blitz until you get a rough flour consistency
- Tip into a stand mixer bowl, together with the almond flour, tahini, milk, olive oil, vinegar, syrup, baking powder, bicarbonate of soda and salt
- Beat until the mixture is combined
- Add the quinoa and pumpkin seeds, drain the linseeds and add them
- Stir to combine then pour the mixture into a lined loaf tin
- Sprinkle pumpkin seeds on top of the batter and place into the oven
- Bake for 2 hours then turn the oven off and leave the bread to cool completely in the oven
- Remove from the oven, tip the loaf out of the pan and slice