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A Healthier Tea Bread: made with quinoa

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A few weeks ago I found myself standing in front of a huge Bob’s Red Mill display that had an incredible assortment of flours and grains- many of which I had not seen on store shelves before.
I grabbed some graham flour and some whole wheat bread flour, but then my eye landed on High Fibre Coconut Flour. News to me, I have never seen such a thing- so tossed into the basket it went.
That package sat around for a few weeks until I could decide what to make with it. I finally decided to reinvent my pumpkin quick bread recipe- not that it needed any fixing, it certainly wasn’t broke, but as you know, I love to play. I am also still mesemerized by the quinoa I made a week or so ago and still thinking on how to add that into other things.
Somewhere in the back of my mind was a cookie recipe or something that used the grain uncooked. I searched for it but couldn’t find it. So naturally I just decided to give it a go- how much trouble could I get into?
I replaced a half cup of all purpose flour with the coconut flour. The package warns about the high absorption of the flour and the potential need for added moisture. The flour has a lovely coconutty aroma straight out of the bag. I knew from the start I was in for something good.
When all came together the consistency was definitely different than what I am used to. More pasty, but not gummy. I split the batter between two standard loaf pans. I was a little nervous about that dense batter, but I also like a biscotti-esque slice of this quick bread and it toasts beautifully.
They both baked beautifully and I am thrilled. Out came a dense, not too sweet and fragrant loaf. The quinoa gives it a nutty little crunch that I rather quite like. It sliced beautifully and I was right, toasted up divinely.
Now in the morning I take two of the pre-sliced pieces and tuck them into the toaster as my latte brews. A great way to start off the day.
Coconut Pumpkin Loaf with Quinoa
2 c all purpose flour
.5 c Bob’s Red Mill Coconut Flour
.25 c uncooked quinoa
.5 c sweetened shredded coconut
1t baking powder
1t baking soda
1T ground cinnamon
1/4t salt
.5 c canola oil
1.5 c sugar
1 large egg
1 cup canned pumpkin puree
2T cool water
splash of vanilla (1t?)
 
Grease and line with parchment paper two standard loaf pans. Preheat oven to 35o˚
In large bowl combine first ingredients through to salt (dry). Stir to combine.
 
In separate bowl combine oil, egg, pumpkin, water and vanilla.(wet) Stir to combine.
 
Mix the wet into the dry and swiftly stir to incorporate. Resist the temptation to over mix. The batter will be dense.
 
Divide into the two pans and smooth out tops with spatula.
 
Bake in the center of the oven for approx 25 mins. Test after 20 mins and check every 3 after that.
 
Allow loaves to completely cool before slicing.
 
 
1 SLICE: 123 CALS, 4.7G FAT (.7G SAT FAT), 12.2G TOTAL CARB, 3G FIBER, 2G PROTEIN
 
 

Power to the Power Bar

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I am proud to say that I’ve been pretty good about going to the gym lately. It’s about time I dropped the 10 pounds I gained sampling my way through Thailand (NO regrets!) 

It is my usual practice to snack on a Balance Bar post workout. Sort of a treat but in a healthy way. I am also a fan of post work out refueling, it definitely helps my physical recovery and my mental attitude. So a snack that has quality carbs, protein, tastes good and can be dropped into my gym bag wins. 

I have my favorites and I don’t mind schlepping to Trader Joe’s to stock up, but the last time my little pile cost me some coin for, well, such a little pile. 

I certainly have all the stuff to make my own, and so, there you have it- the kernal, the spark, the moment of genesis. I love it when my kitchen becomes laboratory. 

I like crunch and I don’t like too sweet and I prefer a jolt of protein for good measure, so that was the challenge. 

I went hunting around online for some ideas and didn’t really like anything I saw, but I liked some concepts and discovered what I didn’t like. Not too cakey, not too nutty or granola-y either. 

I settled upon a sortof kindof rice crispy treat thing. I have a bag of chia seeds in the fridge and this seemed like a perfect vehicle. I also had some dried goji berries from my trip to Thailand and a jolt of chocolate is my idea of healthy antioxidants. 

The entire batch cost me approx $5, much less than the 16 bars would have cost me. I am pleased with the combination but have some more ideas for the next time. Gotta sneak in some more protein and more fiber. The nutritional breakdown is pretty good though, so no complaints really. (see attached to printable recipe). 

I wrapped them in wax paper and stored them in plastic bags. Easy to grab either coming or going to the gym. 

 
Rice Crispy Power Bar
(printable) 

3/4 c agave syrup
3/4 c fresh ground peanut butter
1 T gelatin softened in 3 T of water
3 C rice crispies
1/4 t salt
2T Chia Seeds
1/2 C Dried Goji Berries
1/2 C chopped semi sweet chocolate
In saucepan combine agave syrup and peanut butter. Warm over medium heat, stirring smooth, until bubbly. Remove from heat and add gelatin. Stir thoroughly until completely incorporated. Stir in salt.
In separate larger bowl combine the rice crispies, chia seeds, goji berries and stir to combine. 
Pour peanut butter mixture over dry ingredients and stir to incorporate. When cooled a little bit add chocolate and quickly and gently combine.
In baking pan sprayed with cooking spray, dump mixture in and pat evenly with hands. Allow to cool completely.
Remove from pan and cut into 16 equal pieces.