This quinoa loaf is such a great breakfast solution and is perfect for when you have a little extra cooked quinoa on hand. And all you need is a plain mixing bowl + a wooden spoon. (minimal clean up is my favourite!)
I love cooking this up for breakfast or for a morning snack during the colder months and it is especially divine when topped with nut butter and sliced banana.
In the process of fine tuning this recipe I ended up with a lot of extra batches, some of which I sliced and froze for later. As it turns out, this loaf freezes super well and is easily heated in the oven or toaster for a few minutes. It is naturally dairy and gluten free and is easy for the body to digest and full of unrefined goodness that will leave you feeling energised for hours. I love the subtle taste of nutty buckwheat, but it is equally as delicious with almond flour or spelt flour. Check out the substitution notes for exact quantities as the do vary between the different flours.
|Breakfast Quinoa Loaf|| || |
- 100 gm (1/2 cup / 3 oz) cooked white quinoa
- 2 eggs
- 2 tbsp chia seeds
- 60 ml (1/4 cup) nut milk (or other milk alternative)
- pinch salt
- 1 tbsp cinnamon
- 4-6 tbsp natural sweetener (maple syrup, honey, coconut sugar, stevia etc.)
- 1 tsp baking powder
- ½ tsp baking soda
- 60 gm (heaped ¼ cup / 2 oz) buckwheat flour (see notes for substitutions)
- handful (approx. ¼ cup) raisins
- handful (approx. ¼ cup) chopped hazelnuts (walnuts, almonds and pecans work well too)
- Preheat the oven to 160C
- In a bowl, mix cooked quinoa, eggs, sweetener, salt, nut milk and chia seeds and combine well using a wooden spoon.
- Leave the mixture to set for a few minutes while measuring the dry ingredients. (This will allow the chia seeds to absorb some of the liquids and thicken up the batter).
- Once the batter has thickened up a bit, add the remaining ingredients and combine well.
- Line a loaf pan with non-stick parchment paper and slowly pour the batter into the loaf pan. Drizzle with a few extra chopped nuts.
- Place the loaf pan in the preheated oven and bake for 30-35 minutes (I used fan force). If you're doing muffins, the baking time with be around 12-15 mins.
Buckwheat flour can be replaced with either;
70 ml (heaped ¼ cup / 5 tbsp) spelt flour
120 ml (1/2 cup) almond flour
I love seeing your recreations so please share yours with me on Facebook, Twitter and Instagram using #nyoutritious.