We're all fond of sandwiches, burgers, garlic breads, bread and butter, jam on bread, and a lot of other bread menus. We pair bread with almost anything, like rice, corn or potato. Our breakfast is not that complete without bread.
But what if you're on a diet and you're trying to cut out on the carbs because you are on a diet to fit that summer outfit you were dying to wear? Don't fret. You don't need to cut the carbs out (no, not the good ones), which means you also don't need to skip eating bread. Hurray! The answer to your dilemma is not wheat bread, it is Quinoa bread.
Quinoa is growing very popular nowadays. It comes in grains, as cereals, flour, in the form of pasta or bread. It is a very healthy food and is very weight-loser, health-conscious or vegetarian-friendly. It contains high amounts of fiber, vitamins and minerals such as Vitamin E, calcium, potassium, magnesium, zinc and iron. It is also one source of protein. And since I was talking of carbohydrates a while ago, I am proud to share to you that Quinoa contains the good carbs. Good carbs are slow releasing and this means your chance of getting hungry faster is lowered.
Quinoa, which has a nutty-earthy flavor, is perfect to be consumed as bread. If you are feeling a little adventurous and you don't want to buy Quinoa bread, preparing it is just easy. Get the following ingredients ready: 1 non-stick loaf pan, 1 cup of Quinoa, 1 cup of cashews, teaspoonful of vanilla, sea salt, 2 tablespoon sweetener, 2 eggs, 2 tablespoon starch, 1 cup almond meal, 1 tablespoon baking soda, 1 tablespoonful baking powder. Be sure to ready the Quinoa (preferably, choose white Quinoa grains; there are 3 variants: white, red and black Quinoa) and cashews by soaking them each in water 1 night before making the actual bread.
When you've got all the ingredients ready, preheat your oven at 375oF. Drain the cashews and blend it with 3 cups of water, the 1 tablespoon sweetener, and a teaspoonful of vanilla, finally, add a pinch of the sea salt, then blend until the liquid is milky and has smooth consistency already. Drain Quinoa as well. Place the drained Quinoa, 2 eggs, ¾ cup of the cashew milk, another tablespoon sweetener, 2 tablespoons of starch and a another pinch of sea salt. Blend this mix again, for about a minute or two. Make sure you don't leave any Quinoa seeds whole. Mix the almond meal, 1 teaspoon baking soda, and 1 tablespoonful of baking powder in on bowl.
After creating the cashew milk, blending it with Quinoa and the other ingredients, and mixing the almond meal with baking soda and baking powder, it's now time to mix these three combinations together. Mix them together until blended and stop there. You don't want to over-mix it. You know the mixture is right when it is liquid, just like pancake mixture.
Pour this mixture in your non-stick loaf pan. If your loaf pan is not non-stick, oil the bottom and the sides. Bake this mixture for 45 minutes to around an hour. Check the bread after 40 minutes will be good. You'll know the bread is cooked already when the middle part of it is not wet-looking anymore.
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