Quinoa And Nut Loaf Recipes

QUINOA, OATMEAL, FRUIT AND NUT BREAD - ABM

Quinoa, Oatmeal, Fruit and Nut Bread - Abm image

Excellent toasted! I used leftover Recipe #414395 in this bread. It has apples, nuts and dried fruit. I also added additional fruit and nuts at the end of cycle of the bread machine. I used Back to Nature Nantucket Blend which has pistachios, almonds, cranberries, cherries, raisins. It is good! You can use whatever mixture you enjoy. If using sugar take note the dough won't be as sticky.

Provided by Rita1652

Categories Yeast Breads

Time 50m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cooked quinoa and oatmeal cereal, Quinoa and Oatmeal Cereal Heart Healthy
1 cup water
1/3 cup honey or 1 cup sugar, for vegan
1/4 cup vegetable oil
4 -5 cups bread flour
1/2 teaspoon salt
2 teaspoons yeast
1 cup chopped mixed nuts and dried fruit (I used Back to Nature Nantucket Blend)

Steps:

Place all ingredients except fruit and nuts in bread machine according to manufactures directions. Using 4 cups to start and adding the 5th if dough is too wet.
Dough will be sticky.
When dough cycle is done remove, punch down on a well floured surface and add fruit and nuts and shape it into ball. Or add the fruit and nuts at the cycle of fruit and nuts on the bread machine.
Place on an two oiled loaf pans. Smooth side up folding the sides and tuck them underneath.
Brush the top part very lightly with water and give a score a couple slices across the top.
Let it rise to about double its size 45 minutes.
Bake for 30 minutes at 400 degrees.
Let bread cool completely before you slice it.
Enjoy!

Nutrition Facts : Calories 133.4, Fat 3, SaturatedFat 0.4, Sodium 59.3, Carbohydrate 23.9, Fiber 0.8, Sugar 4.7, Protein 2.8

QUINOA TOFU NUT-LOAF

Quinoa Tofu Nut-Loaf image

I used a lot of the ingredients I would use for regular meatloaf. You can add more or less of anything and it will still turn out great.

Provided by One Little Deer

Categories Meatloaf

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 cup uncooked quinoa
1 1/2 cups water or 1 1/2 cups vegetable broth
3/4 cup uncooked oats
1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup water or 1/2 cup vegetable broth
1 lb tofu, firm
1 cup chopped onion
1 cup carrot, grated
1 cup celery, diced
1/2 cup sun-dried tomato, diced
1 cup cashews, ground
1 cup walnuts, ground
1 egg
1/4 cup wheat germ
1 teaspoon thyme
1 tablespoon parsley
1/2 teaspoon rosemary
1 garlic clove
1 tablespoon extra virgin olive oil
salt & fresh ground pepper

Steps:

Preheat oven to 350°F Lightly grease an 8-inch loaf pan with oil; set aside.
Set water or vegetable broth to boil and add quinoa. Immediately cover and remove from heat. Do not uncover until ready to use.
Combine oats, garbanzo beans and water in a food processor. Process until smooth.
Break tofu up into small chunks. In large bowl combine all ingredients, including cooked quinoa.
Mold into lightly oiled loaf pan.
Cover and Bake at 350 for 45 minutes. Uncover and bake for 10 minutes more. Watch for it to brown but not dry out.

Nutrition Facts : Calories 655.3, Fat 33.7, SaturatedFat 4.9, Cholesterol 35.2, Sodium 506.5, Carbohydrate 70.2, Fiber 11.4, Sugar 6.2, Protein 25.4

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