As you’ve probably gathered, I’m a big fan of challenges in the kitchen and blog world! I find that they keep me motivated to eat healthily, and to come up with new ideas. What a great source of inspiration to see what everyone else is cooking up on a similar theme!
This week, I’m a part of Meghan Telpner’s 5 Days Healing with Everyday Superfoods Challenge, and I am loving it! I’ve found that in just two days I’m already eating new ingredients that I wouldn’t normally eat (broccoli sprouts! goji berries!), and come back to some old favourites like flax seeds, and coconut.
I wanted to try a version without spirulina and chia seeds, (as I haven’t managed to get a hold of them yet! eep!), but still wanted superfood-filled-bread this morning! So I went with flax seeds instead… yum and good for you too. The bread turned out to be a great quick bread, kind of like banana bread without bananas or zucchini bread without zucchini! I think it will make a great base for a fruit quick bread too.
So far, I’ve had the bread for breakfast “two ways”: with my blood orange marmalade, and with a thin layer of almond butter topped with unsweetened coconut (a superfood, and a nice treat!).
And for lunch, the best way yet: alongside a juicy pear, with roasted onion chickpea hummus and my new favourite: broccoli sprouts!
Quinoa, Buckwheat & Flax Seed Gluten-Free Bread
- 1 c. quinoa
- 2 c. water (for soaking the quinoa)
- 3/4 c. milk (skim, soy, almond, hemp, rice)
- 2 eggs
- 1 Tbsp. raw honey
- 1 c. buckwheat flour
- 2 Tbsp. tapioca starch
- 1/2 tsp. baking soda
- 1 1/4 tsp. baking powder (use a gluten-free variety)
- 2 Tbsp. ground flax seeds
- 1/2 tsp. sea salt
Soak quinoa in the 2 cups of water overnight, to start the sprouting process. In the morning, drain excess water and rinse.
Preheat oven to 350F, and spray a loaf pan with cooking spray.
In a large bowl, combine Wet Ingredients. In a separate bowl, combine the Dry Ingredients.
Mix the wet and dry ingredients together, and pour into the loaf pan.
Bake at 350F for 40 minutes, or until a toothpick inserted into the middle comes out clean.
Let cool in the loaf pan for 5-10 minutes, then transfer to a cooling rack and enjoy!
This loaf is best stored in the fridge, or sliced and frozen.