I had a little experiment in my kitchen today using cooked quinoa. I love making savoury breakfast loaf with grated veggies like zucchini, carrot, beet and parsnip. I have to admit I eat the whole loaf everyday – my addiction, I know! This time I added cooked quinoa in this zucchini loaf and am so happy with the results. Quinoa is high in protein with all 8 essential amino acids, rich in fibre and low GI. Not only these health benefits, it makes bread light and super moist without adding nasty butter or oil. Hallelujah! This loaf doesn’t contain any sweetener and in fact has quite plain flavour. So you can top up with your favorite spread like nut butter, tahini, goat cheese, avocado or banana.
Ingredients
1/2 cup cooked quinoa
1 cup grated zucchini
2 eggs
2 tbsp coconut oil, melted
1 cup brown rice flour
1 tsp baking powder
1 tbsp flaxseed meal
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
1/4 tsp ginger powder
1 tsp fennel seeds
a pinch of salt
sesame seeds for a sprinkle on top
In a bowl, combine all dry ingredients including spices. In a separate bowl, lightly beat the eggs and add in grated zucchini, cooked quinoa and melted coconut oil. Combine dry and wet ingredients in a large bowl and mix well with a spatula. Pour the mixture into a prepared loaf tin and bake in the preheated oven (180) for 40 minutes or until cooked. Allow to cool before slicing.
