Qunioa Nut and Seed Loaf
Qunioa Nut and Seed Loaf
Ingredients:
2 Cups of Quinoa Flour
1 tsp of baking powder
2 Cups of Quinoa Flour
1 tsp of baking powder
1 tsp of baking soda
Pinch of Salt
1 Cup of Mixed Seeds (Sunflower, Pumpkin, Chia, Sesame & Poppy)
4 Eggs
1/2 Cup of homemade nut milk. (1 Handful of mixed nuts, blended with 1/2 cup of water) or (Can use normal milk, soy, or any other variety) or (Puree Zucchini or sweet potato)
Method:
Preheat the oven to 180C. Mix dry ingredients together, then in a separate bowl whisk the eggs with the nut milk and fold into the dry ingredients. Pour into tin (will be a cake batter consistency) and cook for approx. 30 minutes.
Nutritional Value Per Slice (When loaf is cut thick, 10 slices per loaf)
178 Cals Per slice
6.2g Fat
8.4g Protein
20.3 Carb
Special thanks to Mel Vecchio.
Pinch of Salt
1 Cup of Mixed Seeds (Sunflower, Pumpkin, Chia, Sesame & Poppy)
4 Eggs
1/2 Cup of homemade nut milk. (1 Handful of mixed nuts, blended with 1/2 cup of water) or (Can use normal milk, soy, or any other variety) or (Puree Zucchini or sweet potato)
Method:
Preheat the oven to 180C. Mix dry ingredients together, then in a separate bowl whisk the eggs with the nut milk and fold into the dry ingredients. Pour into tin (will be a cake batter consistency) and cook for approx. 30 minutes.
Nutritional Value Per Slice (When loaf is cut thick, 10 slices per loaf)
178 Cals Per slice
6.2g Fat
8.4g Protein
20.3 Carb
Special thanks to Mel Vecchio.
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