Quinoa Skillet Bread Recipes

QUINOA BREAD (VEGAN + GLUTEN-FREE)

Steps:

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the quinoa in a blender or food processor and whizz until you get a fine powder.
• Transfer into a large bowl.
• Place the oats in the blender or food processor and whizz until you get a fine powder.
• Add to the bowl.
• Add the baking powder, bicarbonate of soda and salt and mix well.
• Add the water and vinegar and mix again.
• Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper.
• Scatter over seeds to decorate, if desired.
• Bake in the oven for around 30 minutes, until risen slightly and an inserted skewer comes out clean.
• Leave to cool on a wire rack before putting away to store.
• Keeps well in the fridge for up to a few days. If not eaten on the day it's made, it's best toasted before eating.

QUINOA BREAD RECIPE

Steps:

• Preheat oven to 400 degrees F and grease 8" x 5" loaf tin with butter or coconut oil well.
• In a high-speed blender or food processor, grind quinoa for a few minutes until flour forms. Transfer to a large mixing bowl along with oat flour, baking soda, baking powder and salt; stir very well. Add butter or coconut oil and stir until it is incorporated with dry ingredients in small pieces.
• In a medium bowl, whisk milk, maple syrup and vinegar. Pour into a bowl with dry ingredients and mix well with spatula.
• Transfer to a prepared loaf tin, level and sprinkle with sesame seeds if desired. Bake for 60 minutes loosely covered with parchment paper for the first 30 minutes to prevent top from burning.
• Remove from the oven and let cool for about an hour. Then loosen the sides with a knife, flip the tin and give a few gentle pats on a bottom. Bread should slide out and cool off completely before slicing.

ONE SKILLET MEXICAN QUINOA

Steps:

• Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
• Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.

APPLE QUINOA SPOON BREAD

Steps:

• Preheat oven to 375°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Fluff with a fork; cool slightly., Meanwhile, in a large skillet, heat oil over medium heat; saute apple, onion and parsnip with celery seed and 1/2 teaspoon salt until softened, 4-5 minutes. Remove from heat; stir in sage., In a large bowl, whisk together cornmeal, flour, sugar, baking powder and remaining 3/4 teaspoon salt. In another bowl, whisk together egg and 1 cup milk. Add to cornmeal mixture, stirring just until moistened. Fold in quinoa and apple mixture., Transfer to a greased 8-in. square baking dish. Pour remaining milk over top., Bake, uncovered, until edges are golden brown, 25-30 minutes. Let stand 5 minutes before serving.

SKILLET BREAD

Steps:

• In a bowl, combine the water, yeast and sugar. Let stand for 5 minutes.
• In another bowl, combine the flour and salt. Add the yeast mixture and stir with fork until a soft dough forms. Add a little flour if necessary.
• Knead for 1 minute in the bowl while adding flour to prevent sticking.
• Cover with a clean cloth. Let the dough rise for about 30 minutes in a warm place, away from drafts (in the microwave oven, for example).
• On a floured surface, roll out the dough in two 20 cm (8 in) in diameter discs.
• In a cast iron skillet, heat half the butter and cook one bread over medium heat for about 3 minutes on each side. Repeat with the remaining butter and bread. Cut into wedges and serve hot.

FRIED SKILLET BREAD

Steps:

• Sift 4 cups flour with baking powder and salt.
• Combine milk and melted butter.
• Place flour/baking powder mixture in large bowl and gradually add liquid ingredients, beating well.
• When the mixture has been worked into a soft dough, lightly flour a board with part of the remaining flour.
• Turn out dough onto board and knead lightly, working in remaining flour.
• Divide dough into 3 parts and shape each into a round pone about 1/8 inch thick and a diameter to fit skillet.
• Pour enough oil in skillet to measure about 1/4 inch deep.
• Heat oil and brown each loaf quickly, one at a time until golden on both sides.