Loaf

Quinoa Carrot Loaf

July 21, 2010

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Have you tried Quinoa before? It’s the latest craze next to couscous. I hadn’t really tried any of it before now. My brother went to Costco and bought two big bags of it. We went from eating white rice, to multigrain rice, to brown rice to quinoa. It’s a good source of protein and amino acids as well as many minerals and vitamins. If you haven’t tried it, use it as a substitute for rice one night for a side dish. It’s texture is better than rice I find.

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I had looked online for several recipes that use Quinoa, but I was surprised to find not many used it in baking. I cam across a muffin recipe for carrot and Quinoa so I thought I would try it as a loaf instead with a few additions and tweaks.

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Adams mom bought me loaf pans a few weeks back which I had been wanting to use and make a loaf to say thanks! She had gotten silicone pans which I had also not used before. They worked out great! The silicone made it easy to unmold and you also don’t need to butter it. They came in orange, blue and grey. I’m very lucky to get so many baking gifts! I’m going over to his parent’s house tonight for a get together so I thought I would bake this loaf today to bring. I even put together a little recipe card that Adam had bought me for my birthday for the loaf so she could try it out herself!

The house smelled delicious as it baked – it was tormenting me as I did the laundry and dishes. The aroma of Cinnamon always makes a house seem more comforting. Though baking in the heat of summer isn’t something I would like to be doing all day. I’ll have to take the dog out for a walk after this – she has been giving me that look all morning as I’ve been baking. the “please mom – please” look. She always wins, and she knows it. She’s very spoiled, but that’s because she’s my baby.

Back to the loaf -this is a perfect recipe to make as a gift for someone – simply wrap some parchment or wax paper around it and deliver it to someone who may need a little sweet pick me up!

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Quinoa Carrot Loaf

Ingredients:

  • 1 2/4 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/3 cup shredded coconut
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup cooked quinoa*
  • 1 cup shredded carrots
  • 1/2 cup plain yogurt
  • 2 eggs, beaten
  • 1/3 cup sugar
  • 2 Tbs. canola oil
  • 1 tsp vanilla

* approx. 1/4 cup uncooked quinoa + 1/2 cup water. Boil, then cover and simmer for 12 minutes.

Directions:

Pre-Heat oven to 350.

Peel carrots and shred them using KitchenAid shredder attachment, or handheld shredder. Set aside.

Boil and cook quinoa. Set aside.

In a medium sized mixing bowl, sift together dry ingredients.

In another bowl mix together eggs, carrots, yogurt, oil, vanilla and cooked quinoa.

Pour wet ingredients into dry mixture and mix until just moistened.

Spoon into prepared loaf pan, or muffin tin if you prefer.

Bake for 40-50 minutes, or until done. Insert a knife into the center to check, It should be completely set and just bounce back slightly when touched.

Allow to cool for 10-15 minutes in loaf pan before transferring to cooling rack. You can slice it, or wrap in parchment to deliver to a friend.

Enjoy =)

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12 Comments

  • Reply Sharlene July 22, 2010 at 10:14 AM

    I’ve only tried quinoa once and it was, unfortunately, in a hospital cafeteria so it’s not to be trusted. I imagine this loaf tasted healthy and delicious. I’ll definitely try it out!

  • Reply Laura July 25, 2010 at 6:43 AM

    I love quinoa but have never baked with it! That will have to change after seeing this loaf.

  • Reply Allie (Live Laugh Eat) July 28, 2010 at 8:50 PM

    I have a recipe for muffins very similar to this–were they the inspiration? :) Isn’t baking with quinoa fun? Not to mention super healthy!

  • Reply Alicia July 28, 2010 at 9:58 PM

    Sharlene – haha hopefully you can try it somewhere else and enjoy it!

    Laura – I had never baked with it either! It’s really good.

    Aliie – Yes! I saw your muffins when I searched tastespotting for quinoa recipes for baking It was about the only one I could find! No one else has ventured into baking with quinoa. There will definitely be more experimenting with it in the future. Thanks so much for sharing!

  • Reply Lori July 30, 2010 at 4:47 PM

    The quinoa loaf was as good (better actually) than it looked!! Adam thought that I xhould save it just for us, however my guests had other ideas and it was a great success! Tastey and heavy–yummy!! Thankyou Alicia—I hope my son doesn’t gain too much weight with all of your lyummy baking AND cooking!!

  • Reply Hinna August 5, 2010 at 6:07 PM

    I made this tonight and all I can say that it is delicious!

  • Reply Alicia August 5, 2010 at 9:56 PM

    Lori – hehe i’m glad you and everyone else liked it! And yes – Adam may or may not gain a pound or two this year…hehe.

    Hinna – Glad it turned out and you enjoyed it!

  • Reply Rita August 18, 2010 at 7:40 AM

    I’m on a quinoa stage right now; glad to find your recipe; sounds good,
    Rita

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  • Reply Aunti Weezz January 29, 2011 at 2:29 PM

    Have you used AP flour for this instead of WW? Is the measurement for the WW 1+1/2 cup or
    1 2/4 cups?? I have been using quinoa and I do like the “chewyness” of it. L L

  • Reply Alicia January 29, 2011 at 2:38 PM

    I used 1 2/4 WW and 1/2 AP so total of two cups of flour, either is fine! It is really yummy, make sure you bake it long enough as mine was still a little wet in the middle.

  • Reply Digital Review March 10, 2011 at 1:15 AM

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