Wow, I’m finally getting to my first post of the new year. I can’t believe it’s 2011!
Every year I eager anticipate the holidays, to a bit of an extreme. I just love everything about the holiday time! The lights, the music, the food, family, wrapping presents… it’s just the best. Unfortunately, once the new year rolls around we’re just left with winter. Dreary, boring winter. Blah.
To counter the dark and the drizzle, here’s a healthy, hearty quick bread that is delicious and sure to perk up a wintery afternoon.
I’ve gotten really terrible with quinoa. Whenever I make it, there always seems to be some that’s left loitering around in my fridge with nothing to do. This quick bread uses some cooked quinoa to add protein and substance to this lightly-sweetened bread.
1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup organic sugar
1 1/2 teas. baking powder
1/2 teas. baking soda
1/4 teas. salt
1 1/2 cups cooked, cooled quinoa
1 cup plus 2 tbsp. milk of choice
1/3 cup mild oil
1/2 teas. almond extract (optional)
1/4 teas. vanilla extract (increase if not using almond)
1/2 cup chopped almonds
1/2 cup dried cherries
1/4 cup chocolate chips
Preheat oven to 350. Lightly grease and flour a standard sized loaf pan.
In a small bowl combine the flours, sugar, baking powder, baking soda and salt. In a large bowl, whisk together the quinoa, milk, oil and extracts. Add the dry ingredients to the wet in two batches until just mixed. Gently mix in the chopped almonds, cherries and chocolate chips.
Bake for 55–60 minutes until a toothpick comes out clean (no batter, but okay if crumbs stick to the toothpick). Let bread cool in pan, on a cooling rack, for 30 minutes before serving.
Yields: 10–12 slices
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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