When I was a teenager my dad would make a minestrone soup with homemade garlic bread. It was the best meal and now that he has passed I miss his cooking. Sadly though I doubt I would be able to eat this meal due to the gluten. Therefore I made my own version of a garlic bread which seems to be quite popular on my YouTube channel Googie’s Kitchen.
The bread is delicious with a variety of dishes and I really enjoy eating it. As many of you will know I love to experiment in the kitchen. I decided to add a few sprigs of rosemary to this already yummy bread. The results were so good that I had to share the recipe with you. Again this bread is scrummy with a variety of meals such as soups stews and curries. I love it and I hope you will enjoy it too.
Do you eat bread and what’s your favourite type to eat? Let me know in the comments below and please don’t forget to like, comment and subscribe.
Makes 1 loaf
- Food processor
- Mixing bowl
- Mixing Spoon
- Small bowl
- Bread tin
- Plastic brush
- Quinoa x 200g
- Gluten free oats x 200g
- Baking powder x 1 tsp
- Coconut or brown sugar x 2 tbsp
- Garlic x 6 – 8 cloves
- Rosemary x 6 – 8 springs
- Salt x 1 tsp
- Eggs x 2 large
- Milk x 200mls
- Oil for the tin
- Preheat the oven to 180°C.
- Pour the quinoa into the food processor and blend until it resembles flour.
- Now pour this into the mixing bowl along with the gluten free oats, baking powder, sugar and salt.
- Peel all of the garlic cloves and roughly slice 3 – 4.
- Add the sliced garlic to the mixing bowl.
- Mix all of these ingredients together with a spoon.
- Remove the leaves from 4 – 6 rosemary springs.
- To remove the leafs hold the sprig at the top end and pull down on the leaves.
- Pour the milk into the blender and add the rest of the garlic and rosemary leaves in.
- Blend these ingredients together.
- In the small bowl crack the eggs and add the milk and garlic 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.
- Add oil to the bread tin and spread it around with the plastic brush, until the oil evenly coats the inside of the tin.
- 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.
Roasted Garlic and Rosemary Quinoa Bread was thoroughly enjoyed by me. My husband Howard and son Ted can still eat bread so when I make a loaf like this one it’s normally always for me. Don’t worry I don’t eat it all at once, the ingredients in this dish are freezable. I separate the bread into four sections and store it in the freezer until I want to eat. All I need to do is take the quinoa loaf from the freezer the day before and let it defrost overnight. Then I have a lovely piece of quinoa loaf to eat with my breakfast, lunch or dinner. However you decide to eat this loaf, as always, please enjoy. Thank you xxx