February 18, 2011

Quinoa Seed Bread

I can't believe it's Friday again! On the other hand the weeks can't go fast enough, but on the other hand the weekends come around so fast. Have you noticed this too? I'm really looking forward to a couple of days off though!

I made this quinoa seed bread earlier this week and I was quite excited about how it turned out. I always have a variety of seeds in my pantry and I love sprinkling them on salads, breakfast porridge and other dishes. I also love seedy breads and I was desperately craving one the other day so decided to make my own version of it. This is such a simple loaf to make and if you haven't tried quinoa flour yet then now is the time! It's high in protein and adds a lovely nutty flavour to breads and cakes. I've used kinako (soy bean flour) to add to the nuttiness and it also gives this loaf a beautiful scent. Satisfaction guaranteed! :-)

Quinoa Seed Bread

1 cup organic quinoa flour
1 cup organic white, unbleached spelt flour
2 tbsp kinako (soy bean flour)
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1 tbsp white sesame seeds
1 tbsp black sesame seeds
4 large free-range eggs
1/2 cup milk

Preheat oven to 180C and prepare a medium size loaf tin. Mix the dry ingredients together, then in a separate bowl, whisk the eggs with the milk. Add the egg mixture into the dry ingredients and fold well to combine. Pour into the prepared tin and bake for about 30 minutes or until a tester inserted in the middle of the cake comes out clean. Leave to cool on a wire rack.

Have a beautiful day!