Thursday, 13 March 2014

Quinoa Bread, Avocado and Goji Ketchup

Quinoa Bread Title

I, like a lot of others, love finding new recipes. Recently I've been on a mission to collect and try out as many different bread recipes as I can.

This is my new favourite. 

Ashley's Quinoa Oat Bread initially attracted me because I just received a sack of Quinoa flour in the post! I've said it before, I'm not really that struck on Quinoa (nor am I that struck on writing it, such an annoying word to type!) but I keep trying it with the hope that one day I'll like it!


The first attempt at this recipe didn't go that well, mainly because in my haste I put the mixture into a cold tin, lined with greaseproof paper.

Bad idea. Don't do it. A hot pan is definitely the key.


I also used a tin with a removable bottom which I'm sure did help with the removal, I was anticipating a struggle the second time I made it, just like the first, but it worked brilliantly.

I made this bread, and then instead of slicing and turning into a sandwich to serve with the Goji Ketchup, I spread the bread with the Ketchup, covered it in Spinach, Sweetcorn and onion and then sprinkled it with a little Soy Cheese, baked it for 5 minutes and served with a simple salad. 

Trust me, it's brilliant that way too!


I am currently using Kiwi Compote- unsweetened, however that's just due to a little Kiwi Accident I had the other day! I was really quite surprised that the flavour of the compote did not affect the overall taste of the bread. At all. 


If you've been reading some of my posts, you'll understand that I love Avocado. Therefore this Sandwich of grated Carrot, Avocado, Salad and Sliced Tomato was one of the best lunches I've  had in a long time.


I'd love to try different herb (and fruit!) combinations as well as different fillings. I'd also like to give this bread recipe a go with more Chia and/or Flax.

This Ketchup Recipe is SO simple, really all you do is blitz in a food processor. The original recipe is one I found in the book Raw Magic (my sister bought me it!) but I made a few of my own alterations (because, I can't help myself!)

I also 100% reccommend Kate Magic's book Raw Magic, it is not only full of tasty things, it's also a really interesting read! (but maybe you have to be strange like me and actually enjoy reading cookery books as novels. . . ) I'm not raw, but the idea really intrigues me. . . I'm just not sure I'd want to eat cold food all the time, but that may just be my lack of knowledge!

Recipe :
Quinoa Oat Bread
1/2 cup Oat Flour
1/2 Cup Quinoa Flour
1/4 Cup Rice Flour
(See notes)
1/4 Cup Almond Flour
1 Cup Water
2 Tbsp Milled Chia Seed (see notes)
1 Tbsp Flax Seed (see notes)
1 Tbsp Kiwi Compote (see notes)
1 Tsp Oregano (see notes)
1 Tsp Basil
1 Tsp Celery Salt

For the Goji Ketchup

12 Cherry Tomatoes (see notes)
1 Cup Goji Berries - Soaked over night
(see notes)
1/2 Cup Sun Dried Tomatoes
1/4 Red Onion
1 Tbsp Coconut Oil (see notes)
4 Tbsp Red Wine Vinegar (see notes)
1 Tbsp Agave (see notes)
1 tsp Tahini (see notes)

1. In a small bowl mix the Water and Compote together.
2. In a seperate mixing bowl add the Flour's, the Chia Seed, Herbs and Celery Salt and mix together.
3. Grease a 10" tin, and place in an oven at 180c to warm for 5 minutes.
4. Combine the wet ingredients with the dry ingredients and mix until completely combined.
5. Carefully remove the tin from the oven and pour the mixture in, levelling off with a palette knife (or any other knife!)
6. Place the tin back in the oven and bake for 45 minutes.


1. Blitz all of the ingredients in a blender (see notes)!

Substitutions :
Rice Flour - The original recipe did not have the 1/4 cup of Rice Flour, instead had an extra 1/4 cup of Quinoa Flour

Milled Chia Seed - I have only recently been able to source Chia Seed that has been milled, usually I can only locate whole Chia Seed. I have found however, if you put the Whole Chia Seed into a blender or food processor (I used my magic bullet) and pulse the seed, you get a close result.

Flax Seed - I added the Flax Seed in because I like Flax! However it is totally not necessary!

Kiwi Compote - Unsweetened Apple sauce was used originally, however I had a little bit of an accident with a Kiwi recipe the other day and have been overrun with Kiwi Compote, I'm positive that any unsweetened - fairly neutral compote would work. (or not so, Kiwi tends to be quite acidic! and worked regardless!)

Herbs - The herbs are completely subjective, these are just those that I used. I really would like to try with Rosemary because it is a herb I usually neglect, Sage would also be nice.

Cherry Tomatoes - I used Cherry Tomatoes, but the original recipe used large tomatoes, I was initially worried that there may be too much tomato skin, but this was not the case.

Coconut Oil - Any Oil would work here, I am almost certain as the amount is so negligible, I'm also sure you could leave it out if you wanted.

Tahini - As with the Oil, it would be perfectly fine to leave the Tahini out.

Notes :

I soaked the Goji Berries overnight, as I found that the hard berries I used on my first trial, did not blend very well. I don't think they really needed all night, and would have been really useable after only an hour.

I used a lot more Vinegar than originally directed as I felt that it needed it, and I prefered the taste with it, you may need to fiddle around with it a little to get the right amount for your tastes. I suggest starting with 1 Tbsp and building up from there.

I added the Agave in because I felt it rounded out the flavour, I don't think that it is necesarry.

 Stay in touch with me, either on twitter or by email! I'll always be ready to talk.

#AccidentalVegan #SuperSimpleVegan 

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