A friend passed me a small jar of Almond butter from Nutky and I made this Almond and Quinoa loaf. Packed with protein and vegan, it's fantastic as an alternative to a slice of banana bread.
This recipe makes a nutty and not so sweet loaf - a slice is perfect for breakfast, grilled/toasted with a drizzle of maple or golden syrup... yum!
INGREDIENTS
2T of Bob's red mill egg replacer
1C (125ml) water)
1/4C white sugar
100g nutky almond butter
1C quinoa flakes
1C (125ml) almond milk
100ml oil
1T (20g) baking powder
1/2C cake flour (sift if lumpy)
METHOD
Preheat oven to 160C (fan forced)
Whisk egg replacer and water together in a large bowl
Add sugar and butter, whisk to combine into even paste
In a separate medium bowl microwave quinoa flakes and almond milk for 1 min to cook
Add quinoa, baking powder and oil to bowl
Whisk to combine
Add flour and gently fold through
Line a loaf tin with baking paper
Pour mixture into loaf tin and smooth top
Bake for 1 hour
Remove and cool before slicing
Serve with a drizzle of golden syrup
INGREDIENT SOURCES
Most ingredients were sourced from the supermarket. The exception is the Nutky Almond butter. If you would like to source this, the amount used is their small jar and their website is:
https://www.nutkyaus.com/product-page/almond-nut-butter
Please note: Above is not an affiliate link and I do not receive any financial benefit from any brands
Comments
Post a Comment