Updated: Apr 21, 2020
I am sharing My Favorite Recipe GLUTEN FREE & DAIRY FREE for you to do at home - Remember, there's always room for creativity when there's something we don't have or does not resonate with our bodies today - Embrace your uniqueness and the gift of nurturing yourself and love ones with your soul ~ Please share your fav recipe with me or one that you wish you could give a healthy twist, and we will do it together! #COOKWITHSOUL
Quinoa Bread Ingredients 2 cups quinoa, uncooked 1 cup oat flour* or any other gluten free flour 1 tsp baking soda 1 tsp baking powder, aluminum free 1/4 tsp himalayan pink salt 3 tbsp coconut oil or olive oil 3 tbsp garlic powder - you can also use infused garlic drops 2 cups any milk (I use rice milk - you can use almond as well) 1 tbsp maple syrup or raw honey 1 tbsp any vinegar (I used apple cider) Rosemary fresh or thyme Pumpkin seeds Instructions
Preheat oven to 400 degrees F and grease 8″ x 5″ loaf tin with butter or coconut oil well.
In a high-speed blender or food processor, grind quinoa for a few minutes until flour forms. Then do the same with rolled oats, rice or any other type of gluten free grain you will use as additional. Transfer quinoa flour to a large mixing bowl along with oat flour, baking soda, baking powder, garlic and salt; stir very well. Add coconut oil or olive oil and stir until it is incorporated with dry ingredients in small pieces.
In a medium bowl, whisk milk, maple syrup and vinegar. Pour into a bowl with dry ingredients and mix well with spatula.
Transfer to a prepared loaf tin, level and sprinkle with sesame seeds if desired. Bake for 60 minutes loosely covered with parchment paper for the first 30 minutes to prevent top from burning. Add the rosemary and pumpkin seed at this stage if desired.Remove from the oven and let cool for about an hour. Then loosen the sides with a knife, flip the tin and give a few gentle pats on a bottom. Bread should slide out and cool off completely before slicing.
Store: Refrigerate in a sealed plastic bag for about 2 weeks. Freeze for up to 3 months. ENJOY!! With love and kindness Sending positive vibrations and health xxx Sol Pineda Your Health Coach