My dear old mum has been growing tomatoes in her front garden. This year they seemed to be extra tasty. I think it’s probably all the warm weather we have been blessed with in recent months. My mum has also had an abundance of tomatoes and she kindly let me pick a large amount.
As the tomatoes were so full of flavour I decided to add them to a quinoa loaf. I love the combination of cheese, tomato and basil. Therefore I thought I would flavour this loaf with these ingredients. The results were so yummy that I had to share the recipe with you. I loved this loaf and I hope you will too.
What are your favourite combinations of foods that flavour dishes? 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
- Quinoa x 200g
- Gluten free oats x 200g
- Baking powder x 1 tsp
- Coconut or brown sugar x 2 tbsps
- Fresh tomatoes x 2 handfuls
- Basil x 1 handful
- Parmesan x 80g
- Salt x 1 tsp
- Eggs x 2 large
- Milk x 200mls
- Oil for the tin
- Preheat the oven to 180°C.
- Pour the quinoa, gluten free oats, baking powder, salt and coconut or brown sugar into the food processor and blend until it resembles flour.
- Now pour the contents of the blender into the mixing bowl.
- Slice the tomatoes in half and ripe up the basil.
- 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 sliced tomatoes and ripped basil.
- 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 30 – 40 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.
Parmesan, Tomato and Basil Quinoa Bread was a huge hit with me. As I have mentioned in previous blog posts I have the luxury of this dish being all mine. My husband Howard and son ted aren’t the biggest fans of quinoa. Ted loves plain quinoa and Howard likes to add flavour. I can’t win so I always tell them they wouldn’t like this one. It seems to work. All the ingredients in this bread are freezable. I make a big batch and I freeze it for another occasion. It’s great to eat with soups, stews and curries. This one is especially tasty with mashed avocado and scrambled eggs on top. However you decide to eat this dish, as always, please enjoy. Thank you xxx