The delicious seeded oat bread I used to make is now prepared with quinoa flakes. It remains equally tasty, but I particularly like that quinoa has a higher protein content than oats, making it ideal for increasing my protein intake at breakfast!
Ingredients:
1 450g pot of yoghurt - I used goats, but you could use any other yoghurt
1 450g pot of organic quinoa flakes. I used Bio Fair.
One egg
1/2 a yoghurt pot of seeds of your choice (hemp gives a yummy crunch; combine them with pumpkin sesame seeds, or chia seeds, or whatever you like)
2 tsp of baking powder
1 tsp of salt
Method:
Pour the yoghurt into a bowl
Add the quinoa flakes, seeds, egg, bicarbonate of soda, and salt and stir well.
Line the loaf tin with parchment paper and poor in the mix
Cook at 180 degrees for 45 minutes
This delicious seeded quinoa bread tastes delicious toasted, then dipped in eggs and lathered with any topping (hummus, avocado, smoked salmon, nut butter, nutritional yeast, homemade jam).
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