Bread is not a product I can eat nowadays. I gave up processed foods and sugars and by doing that I discovered a gluten allergy. Occasionally I miss eating certain types of breads. Salty bread with rosemary or mixed herbs was always a favourite of mine. Since I discovered my gluten allergy to eat bread I started to look at different ways to make a loaf.
In recent year I’ve found quinoa and other grains to be a good flour replacement. Quinoa is a great plant based source of protein. It’s also a high source of fibre and it is packed with antioxidants. It does have a very nutty flavour that is brought out when mixed with the miso paste. The recipe is based on another quinoa loaf I made a few years ago. All I did was change a few of the ingredients from a previous recipe and it made this yummy bread. Below is a recipe and video for you.
What’s your favourite bread and how do you enjoy eating it? Let me know in the comments below and please don’t forget to like and follow me.
Makes 1 loaf
- Food processor
- Mixing bowl
- Mixing Spoon
- Small bowl
- Bread tin
- Plastic brush
- Baking paper
- Quinoa x 200g
- Gluten free oats x 150g
- Almond flour x 50g
- Baking powder x 2 tsp
- Dried mixed herbs x 1 tbsp
- Coconut or brown sugar x 1 tbsp
- Miso paste x 1 – 2 heaped tbsps
- Eggs x 1 large
- Milk x 200mls
- Oil for the tin
- Pour the quinoa, oats, almond flour and baking powder into the food processor and blend until it resembles flour.
- Now pour this into the mixing bowl along with the sugar, dried mixed herbs and salt.
- Mix these ingredients together
- Peel all of the garlic cloves and roughly slice 3 – 4.
- Pour the milk into the blender and add in the miso paste in.
- Blend these ingredients together.
- In the small bowl crack the eggs and add the milk and miso paste mixture.
- Whisk these ingredients together with a fork.
- Next pour these wet ingredients onto the dry ones.
- Stir all of these ingredients together until they form a sticky dough.
- You may need to add a bit more milk if the mixture is dry.
- Now set these ingredients aside.
- Add oil to the bread tin and spread it around with the plastic brush, until the oil evenly coats the inside of the tin.
- Place baking paper into the tin and oil the paper.
- Now put the dough into the tray and pat it down.
- Spread it as evenly as you can across the base of the tin.
- Put the tin into the oven for 25 – 30 minutes or until golden brown on top.
- Once it’s golden brown, remove from the oven and leave to cool.
- When it’s cool enough to touch, take the bread from the tin.
- Again leave to cool.
- Then slice a chunk from the bread and serve.
Miso Quinoa Loaf was an easy bread to prepare and bake. I ate this bread with salads and soups. It could also be made into a sandwich as well. All of the ingredients in this loaf are freezable to you could make a big batch. Then cut the bread into chunks and freeze the chunks individually. However you decide to eat this dish, as always, please enjoy. Thank you xxx