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.
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.
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!
Quinoa Carrot Loaf
- 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.
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.