Sweet Quinoa Bread
Servings: 8–10 slices
This is a delicious, breadlike dessert. It is lightly sweet and satisfying.
Note that you may want to start soaking the quinoa the night before you want to make this dish (soak for 8–12 hours and see instructions at the beginning of this chapter). The recipe itself takes about 15 minutes to prepare and 15–20 minutes to simmer on the stovetop.
INGREDIENTS:
3 cups presoaked quinoa flakes cereal
About 1 cup water (add more if needed)
1 Tbsp. vanilla extract
1 tsp. sea salt
2 Tbsp. organic cinnamon (add more if you really like it–it has antifungal properties and is great for people who love cinnamon tastes in their desserts)
1 Tbsp. organic ghee
Sweetener options: The recipe tastes the same warm or cold, so add the amount of sweetener that works for you. You can taste the quinoa flakes before transferring them into the bread-loaf pan, so you can add more sweetener if you like. Choose either 35 drops liquid stevia extract (or you can customize to taste; if you like the taste, stop adding stevia) or ¼ cup raw honey.
INSTRUCTIONS
:
Preheat the oven to 350° F.
Grease a bread loaf pan with ghee.
Prepare quinoa flakes just as if you were making the “oatmeal-type” version of them–in a saucepan on the oven, following package instructions. (When you soak the quinoa flakes, there will still be water left over after draining the excess out. This is okay; the recipe takes that into account with a reduction in water to make the quinoa flakes.)
Add all ingredients and simmer until grains are cooked.
To make quinoa flakes pilaf instead of bread:
Once the grains are cooked (it only takes a couple of minutes), they are ready to serve! To make the bread:
Add the cooked quinoa flakes into the bread-loaf pan–make sure it’s about 1" thick because it doesn’t rise. Cook for 15 minutes; remove and serve warm or cold. Refrigerate leftovers.
The longer you cook this bread, the drier it becomes. It you want a drier recipe, lower the temperature of the oven and leave it in longer. You can also take out the pan, cut up the squares, and put them in a food dehydrator to dry them out.
This recipe can be prepared as a savory flatbread by removing the cinnamon and sweetener and adding your favorite herbs and spices and more sea salt or Herbamare. It makes a great flatbread sandwich or “toast” with butter or ghee.