Quinoa Rice Bread
A delicious moist quick-bread similar to cornbread - made with healthy sprouted quinoa and brown rice flour instead of cornmeal. Great with soups, or toasted and slathered with nut butter and honey for breakfast.
Rinse in cold water 3x:
- 1 c white raw quinoa seeds
Soak in 2 c water at room temperature overnight, or for 6 - 10 hours. (Your seeds will start to sprout! This will make them healthier, easier to digest, and easier to puree.)
Drain excess water (I often put the seeds in a strainer over a bowl, and loosely cover it for a few more hours) and puree sprouted quinoa seeds in a blender with:
- *1/4 - 3/4 c milk or milk substitute
- 2 eggs
- 1 Tbps agave syrup or honey or sugar (optional)
- 2 Tbsp starch (I use tapioca starch)
- 1/4 tsp sea salt
* 3/4c milk has always worked for me. The batter is runny, but then it bakes-up to be an airy moist slice-able loaf. Still, natural ingredients vary, so others have had to use less. See comments starting at #12.
- 1 c brown rice flower
- 1/2 tsp baking soda
- 1 1/4 tsp baking powder (gluten-free)
Mix wet and dry just until thoroughly incorporated, but don't over mix. Pour into a generously greased loaf pan (I use a glass pan) dusted with rice flour. Bake at 350 for about 40-50 minutes - a toothpick inserted in center should come out clean when it's ready. Remove from oven and let sit for 5-10 minutes before removing it from the pan - and then on to a cooling rack.
Enjoy fresh as is, or with butter, honey, preserves, nut butters... If keeping longer than a day, wrap it up and sore it in the fridge. Later you can slice and toast it.