Quinoa Bread Topped With Pumpkin Seeds

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.

Quinoa Bread
Head straight on to the Recipe For Quinoa Bread

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.

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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?

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5 from 1 vote

Quinoa Bread

This soft bread is perfect for smashed avocado or poached eggs
Recipe Category: Bread
All Rights Reserved: Adapted from Quick & Easy page 34

Ingredients

  • 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

Method

  • 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
Inspiration published on Lavender and Lime June 25:


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