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May 24, 2012

Quinoa Blueberry Spice Bread

Quinoa Blueberry Spice Bread


Quinoa is a fabulous food: not only is it tasty, but it's one of the only vegetable sources considered a "complete protein." However, it can be a bit intimidating, and there aren't a lot of recipes out there yet. Furthermore, most of the ones that ARE out there are variations on the quinoa-with-veggies-mixed-in theme. So, I thought I would try something a little different. This bread is very tasty, very healthy, not too sweet for breakfast, but not too dull for dessert! It has a delicious crumb topping reminiscent of a fruit crisp, and is packed with sweet blueberries. I hope you enjoy it!

What you'll need for the bread:

  • 2 tbsp. ground flaxseed
  • 1 cup plus 6 tbsp. water, divided
  • 1/2 cup uncooked quinoa of any variety
  • 1 cup buckwheat flour
  • 1/2 cup white flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 tsp. cinnamon
  • 1 ripe banana (the blacker the better)
  • 3/4 cup soy milk
  • 3 tsp. vanilla extract
  • 1 cup brown sugar
  • 2-3 cups fresh or frozen blueberries (if frozen, thaw before using)
  • 1/2 cup chopped, toasted pecans

What you'll need for the crumb topping:
  • 3/4 cup packed brown sugar
  • 1/2 cup whole wheat flour ( for a little added health benefit!)
  • 1/2 cup rolled oats
  • 1/3 cup vegan margarine, softened
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg 


What to do:

 Preheat the oven to 350 degrees. Spray a bread pan or 8x8 cake pan with cooking spray. First, whip the ground flaxseed and the six tbsp. water briskly for at least three minutes, or until it reaches a thick, egg-like consistency. Bring the remaining cup of water to a boil and add dry quinoa; reduce to a simmer, cover, and cook for 15 minutes until the water has evaporated and and the quinoa is fluffy.

Meanwhile, combine the dry ingredients--flours, baking powder, baking soda, cinnamon, and salt--in a separate bowl.  In another bowl, combine the ripe banana with the milk, sugar, and vanilla; add to flaxseed mixture and blend thoroughly. 

Slowly add the dry ingredients to the wet ingredients, and then add the quinoa and blend well. Then, fold in the blueberries and nuts. Pour batter into prepared pan.

Now, let's make the topping! In a food processor or large bowl, combine all ingredients until very crunbly and uniformly moist. Sprinkle it evenly across the top of the batter. Bake bread for 35-45 minutes, depending on whether or not you prefer slightly gooier bread (ME!!) or well-done bread (my husband). Enjoy!

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