* Exported from MasterCook *
Bread, Chocolate Hazelnut Quinoa
Recipe By :Bob's Red Mill
Serving Size : 18 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Chocolate/Cocoa
Nuts Posted
Quickbread
Amount Measure Ingredient -- Preparation Method
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Bread
2 cups Quinoa Flour
1 cup Gluten Free 1-to-1 Baking Flour
2 tsp Cardamom
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Kosher Salt
3 Tbsp Unsalted Butter
1/4 cup Honey
2 cups Whole Milk -- room temperature
1 Tbsp Apple Cider Vinegar
1 tsp Vanilla Extract
1 cup Tricolor Quinoa -- Note
2/3 cup Raw Hazelnuts -- roughly chopped
1/3 cup Dark Chocolate Chips -- optional
1/3 cup Milk Chocolate Chips -- optional
Glaze
3 Tbsp Butter
3 Tbsp Honey
1 Tbsp Hemp Seed Hearts
This bread is made with all natural sweeteners and is a great
protein-packed breakfast option for those who are gluten free.
Note: about 1/3 cup dry quinoa, cooked to package directions
Notes: If the bread is looking like it's browning too quickly while
baking, tent the top with foil for remaining baking time.
This bread will keep in an airtight container at room temperature for two days.
PREP: 10 minutes
COOK: 50 to 60 minutes
MAKES: One 9" loaf
Preheat the oven to 400F and grease a 9" loaf tin with oil. Set aside.
In a large bowl, add the quinoa flour, 1-to-1 baking flour, cardamom,
baking soda, baking powder and salt. Stir to combine.
In a small microwave-safe bowl, add the butter and honey. Place in
the microwave for 30 seconds, or until the butter has melted. Add to
the dry ingredients, along with the milk, apple cider vinegar and
vanilla. Stir to combine.
Fold in the precooked quinoa, hazelnuts, dark chocolate and milk
chocolate chips. Spread the mixture into the pan. Place in the oven
and bake for 50 to 60 minutes, or until a skewer comes out clean.
Remove the bread from the oven and grasp both sides of the parchment
to remove it from the pan. Place the loaf (with the parchment) on a
cooling rack and, while it begins to cool, make the glaze.
Preheat a saucepan on medium heat. Add butter and honey, and whisk to
combine. Add hemp hearts and continue to stir constantly for 2
minutes while glaze gently bubbles. Remove from heat and immediately
spoon over the top of the warm bread.
S(Internet address):
https://www.bobsredmill.com/recipes/how-to-make/chocolate-hazelnut-quinoa-bread
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Per Serving (excluding unknown items): 259 Calories; 10g Fat (35.0%
calories from fat); 5g Protein; 38g Carbohydrate; 2g Dietary Fiber;
15mg Cholesterol; 188mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0630