When we first moved into our home it was my grand idea to grow herbs in the garden. I promise you I gave it my best shot. We visited a local garden nursery and I brought a bay leaf tree, lavender and a sage plant. We already had rosemary growing but I really did want to grow more than these four herbs.
With all the best intentions, I was honestly going to plant more herbs. In the I gave up but the herbs I have planted have survived the six years we have lived in this house. All four of these plants are perennial and they have given us delicious meals.
The sage has been slightly neglected but the other day I was searching for inspiration when I spotted the sage. I decided to try baking another quinoa loaf with it. As always, I thought, the results were amazing and I had to share the recipe with you.
What’s your favourite way to eat sage? Let me know in the comments below and please don’t forget to like and follow me.
Makes 1 loaf
- Sharp Knife
- Chopping board
- Frying pan
- 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
- Onion x 1 large
- Sage x 1 handful
- Coconut or brown sugar x 1 – 2 tbsp
- Tamari x 1 – 2 tbsps
- Salt x 1 tsp
- Eggs x 2 large
- Milk x 200mls
- Oil for the tin
- Preheat the oven to 180°C.
- Peel and slice the onion.
- Wash the sage leaves and set these ingredients to one side.
- Put the frying pan onto a high heat on the hob and add the oil and butter to the base of the pan.
- Once the butter and oil starts bubbling add in the onions and fry until they start to soften.
- Then add in the coconut or brown sugar and the tamari.
- Continue to fry the onions until they start to turn a brown colour.
- Once they start to turn brown add in the sage and continue to fry for a further five minutes.
- After five minutes remove from the heat and leave to cool.
- 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.
- In the small bowl crack the eggs and add the milk.
- Whisk these ingredients together with a fork.
- Next pour these wet ingredients onto the dry ones.
- Add in the caramelised onions and sage as well.
- 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.
Caramelised Onion and Sage Quinoa Bread was so yummy. My husband Howard and son Ted, I’m pleased to say, let me eat this all by myself. Shh, don’t tell them but I actually think they are missing out! All the ingredients in this bread are freezable so I slice the bread up into 4 parts and freeze each part individually. When I want to eat this scrummy loaf I remove a piece from the freezer and let it defrost. The loaf is great with soups, stews and curries. However you decide to eat this bread, as always, please enjoy. Thank you xxx