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Walnut Cinnamon Quinoa Loaf

Despite what looks like a long ingredient list, this is really an easy bread to make. Its light, moist crumb will remind you of muffins, but it’s a bit more sturdy and a bit less sweet . . . perfect with nut butter for breakfast, or even as a means to sop up some hearty, savory soup. Don’t worry if the finished product doesn’t reach the top of the pan; this isn’t a tall bread, but it’s packed with flavor nonetheless! Recipe from Naturally Sweet & Gluten Free, used with permission. Photo by Ricki Heller.
Course Snack
Cuisine Quinoa
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 119kcal
Author Wendy Polisi

Ingredients

  • 1 Tbsp plus 2 tsp 25 ml whole psyllium husks
  • 1 tsp 5 ml apple cider vinegar
  • 1 Tbsp 15 ml pure vanilla extract
  • 2 Tbsp 30 ml natural smooth almond butter or tahini (sesame seed paste), at room temperature
  • Enough unsweetened plain or vanilla soy or almond milk to total 1 ½ cups 360 ml (see instructions)
  • cup 55 g teff flour
  • ½ cup 55 g amaranth or quinoa flour
  • ¼ cup 40 g potato starch
  • 1 ½ tsp 7.5 ml baking powder
  • ¼ tsp 1 ml baking soda
  • ¼ tsp 1 ml fine sea salt
  • 1 Tbsp 15 ml ground cinnamon
  • 1 ?4 tsp 1 ml pure stevia powder or ½ tsp (2.5 ml) pure plain or vanilla stevia liquid, or to taste
  • 1 ?3 cup 40 g walnut pieces or chopped walnuts, lightly toasted

Instructions

  • Preheat the oven to 350 ?F (180 ?C). Lightly grease an 8.5- or 9-inch (20-22.5 cm) loaf pan, or line with parchment paper.
  • Place the psyllium, vinegar, vanilla, and almond?butter in a 2-cup (500-ml) glass measuring cup. Add enough milk to reach the 11?2-cup (360-ml) mark. Using a small whisk or fork, whisk everything together until the almond butter is well dissolved in the liquid and no lumps remain. Set aside while you measure the dry ingredients.
  • In a large bowl, sift all remaining ingredients except for the walnuts. Whisk well to distribute all the ingredients evenly. Add the walnuts and stir to distribute.
  • Whisk the liquid again to ensure that it’s smooth and everything is incorporated, then pour the wet mixture over the dry ingredients and stir just to combine (do not overmix!). Turn the batter into the prepared pan and smooth the top. It will only fill the pan about halfway; this is as it should be.
  • Bake for 65 to 75 minutes, rotating the pan about halfway through baking, until the bread is well browned on the bottom and sides, and the top springs back when touched lightly (there will be a fairly thick crust by this time, but it should still spring back). A knife inserted in the center should come out moist but clean.
  • Allow to cool for 10 minutes, then remove from the?pan and set on a cooling rack; allow to cool completely before slicing. The bread is very moist on the first day and dries a bit by the second. Store, tightly wrapped, in the refrigerator for up to 3 days. May be frozen.

Notes

This recipe is vegetarian and vegan friendly!

Nutrition

Calories: 119kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Sodium: 117mg | Potassium: 235mg | Fiber: 3g | Vitamin C: 0.7mg | Calcium: 98mg | Iron: 1.7mg