In our house for breakfast we normally go between eggs, porridge and pancakes. I’m always on the hunt for new breakfasts ideas. In the past I have made a baked porridge but my son Ted was not a fan. He looked at me as if I was barking mad when I served what looked like a piece of cake for breakfast.
Ted even said at the time, ‘what cake for breakfast.’ Since then we don’t tend to have this for breakfast anymore. However when I was making my Herb and Seed Quinoa Bread I suddenly wondered what the bread would be like if I added fruit and make it sweet. Don’t worry Ted didn’t eat this for breakfast, it was all for mummy and daddy.
For this bread I replaced the eggs with bananas and added a little bit more sugar. It was so easy to make and I made it the day before we ate it. Then in the morning all I did was grill it and add honey. My husband, Howard who is not a fan of quinoa really enjoyed it. He was unsure about the pumpkin seeds at first but he did say they added texture. If you have a person who is not keen on quinoa in your family this could be one way to feed it to them.
Makes 1 Loaf
- Food processor
- Mixing bowl
- Mixing spoon
- Small bowl
- Bread tin
- Plastic brush
- Quinoa x 200g
- Gluten free oats x 100g
- Coconut or brown sugar x 100g
- Ground cinnamon x 1 tsp
- Vanilla powder x 1/8 tsp
- Baking powder x 1 tsp
- Bicarbonate of soda x 2 tsp
- Salt x ¼ tsp
- Bananas x 2 very ripe large
- Blueberries x 2 handfuls
- Raspberries x 2 handfuls
- Milk x 200mls your choice
- Oil for the bread tin
- Pumpkin seeds x 2 tsps
- Preheat the oven to 180°C or gas mark 4.
- Pour the quinoa into the food processor and blend.
- Now pour the quinoa flour into the mixing bowl and add the oats, sugar, cinnamon, vanilla powder, baking powder, bicarbonate of soda and salt.
- Mix all of these ingredients together.
- Peel and break the bananas into large pieces.
- Put the pieces into the blender along with the blueberries, raspberries and milk.
- Blend these ingredients together.
- Once they are smooth pour the wet ingredients over the dry ones.
- Stir these together.
- They should forms a sticky dough.
- If the dough is dry, add a little bit more milk until it’s sticky.
- Next pour the oil into the bread tin.
- Spread evenly around the tin with the plastic brush.
- Put the bread dough into the tin and pat in down evenly across the base of the tin.
- Sprinkle over the pumpkin seeds.
- Place the tin into the oven for 25 – 30 minutes or until golden brown.
- When the bread in golden brown take it from the oven and check it’s cooked.
- Put the skewer in and if it comes out clean it’s cooked.
- If it’s not cooked put the bread back in the oven for 5 more minutes.
- Leave to cool on the cooling rack.
- Once it’s cool enough to touch then remove from the tin.
- Again leave it to cool.
- When it’s cooled completely cut off a chunk, serve with honey or jam and enjoy.
Quinoa Fruit Breakfast Bread made a great breakfast for me and my husband. It kept us full until lunchtime and it made breakfast really easy. So I made this bread the day before. Then I cut it into four parts and I sliced two of the parts. I put these under the grill and toasted them. The other two chunks I put into the freezer and we had this for another quick breakfast on another day. Once the bread was toasted I then served the bread with honey. It was so yummy and my husband ate the lot. However you decide to eat this bread, as always, enjoy!
What you do like to eat for breakfast and would you consider this for your breakfast? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx