Sunday, 18 September 2011

Quinoa Carrot Loaf

This great recipe is adapted from the food blog Bakeaholic.  I’ve made it a number of times and the secret ingredient that adds a powerful punch of complete protein is – of course – quinoa!  If you aren’t familiar with cooking quinoa, you can find easy instructions online or on paper at Bulk Barn.  Enjoy experimenting with this great healthy recipe!

Quinoa Carrot Loaf
                  2 cups whole wheat flour (or mix of whole wheat and white flour)
                  1/3 cup shredded sweetened coconut
                  1 tsp baking powder
                  1 tsp baking soda
                  1 tsp cinnamon

                  1 cup cooked quinoa*
                  1 cup shredded carrots
                  1/2 cup plain yogurt
                  2 eggs, beaten
                  1/3 cup sugar
                  2 Tbs. canola oil
                  1 tsp vanilla
   approx. 1/3 cup uncooked quinoa + 2/3 cup water, made in a rice cooker, or on stove for about 15         minutes

Pre-Heat oven to 350.
Peel and shred carrots.
Boil and cook quinoa. Set aside.
In a medium sized mixing bowl, sift together dry ingredients.
In another bowl mix wet ingredients.
Pour wet ingredients into dry mixture and mix until just moistened.
Spoon into prepared loaf pan, or muffin tins.
Bake for 40-50 minutes for loaf, and 20-25 minutes for muffins.
A toothpick inserted in the centre should come out clean.

-Note- this is a versatile loaf that can support a wide range of variations.  Substitute carrots with ingredients like fresh fruit or raisins and walnuts.

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