roamingtaste.com » Where foreign and local combine

Quinoa Gone Coconuts

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I am a person with an anxiety ridden back bone.There are many of us out there who lose sleep over little things.

Or have panic attacks – large and small over seemingly insignificant things to those without that anxiety gene.

Due to this my food intake of the past week not being the freshest, healthiest laden plates of meals.

Wanting to pull myself out of the unhealthy slump and the inspiration of a little nutty vegan bread hovering in my mind the next week’s snack intake will now be filled with more good then bad.

Currently in the world of superfood superstars quinoa is holding it’s own with Chia seeds and the other up-and-coming foods that we continue to discover.

While my brain did another food mingle I was thinking about quinoa. How I’ve only ever eaten it savory and yet so many recipes contain it within sweet meals. Then my brain concluded the food mingle and this recipe is what I was left with.

One of the ingredients is something you should familiarize yourself with if you haven’t already, and this is coconut oil, it is one of the healthiest oils to eat and can melt and then solidify again without going off. It should be a staple in every loved kitchen as it is a good alternative to butter or other vegetable oils.

Note: This bread seemed to become more moist as each day passed, however, if you are unable to eat it with 5 days it’s best to freeze it or share it around as it won’t last much past this length of time.

Quinoa Coconut Bread
Roamingtaste
Serves 10

Ingredients:
1/2 cup quinoa
1/2 cup water
1 cup light cane sugar/brown sugar
1 tablespoon maple syrup
2 1/2 cups desiccated coconut
3 cups plain flour
5 teaspoons baking powder
3/4 cup almond/oat milk
3/4 cup coconut oil, melted

Directions:
Preheat your oven to 180°C/350F and line a bread tin with baking paper.

Place the quinoa and water in a saucepan over medium heat and simmer until the quinoa is cooked, about 7 minutes. The water should have reduced by 50%, add the sugar and cook for a further 5 minutes until it has become a light caramel. Take off the element and add the maple syrup. Set aside to cool for five minutes.

Meanwhile, sift the flours and baking powder in a bowl. Make a well in the centre and add the quinoa caramel sauce. Add the coconut oil, milk and desiccated coconut.

Mix until well combined. Pour into the prepared tin and bake for 15 minutes, then lower the heat to 120°C/250F and bake for a further 15 minutes. Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

Slice and serve as is or with a lovely spread.

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