quinoa apple bread (queque)

Last night I made quinoa apple bread following a recipe I found on the internet, well, I sort of followed it.

apple quinoa queque

• 2 whole medium apples, cored and coarsely grated (about 1 cup lightly packed or 200 g.) - ionly had one at the time
• 1/2 cup miel de palma (though perhaps honey and bananas would do the trick
• 1/2 cup (125 ml.) sunflower or other light-tasting oil
• 2 cups (160 g.) cooked quinoa
• 2 tsp. (10 ml.) finely ground flax seeds
• 2 tsp. (10 ml.) pure vanilla extract (I had a bit of vanilla and added about 3/4 tsp of almond -- almond extract is really strong tasting)
• 1 tsp. (5 ml.) wine vinegar (recipe called for apple vinegar, but in Chilito there's much more wine vinegar)
• 1/4 cup (40 g.) sunflower seeds (I substituted chopped almonds)
• 1/4 cup (40 g. ) raisins (didn't have them on hand)
• 1-1/3 cups (160 g.) whole oat flour
• 1 tsp. (5 ml.) baking powder
• 1/2 tsp. (2.5 ml.) baking soda
• 1 tsp. (5 ml.) ground ginger
• 2 tsp. (10 ml.) ground cinnamon
• 1 tsp. (10 ml.) or less, to taste, cardamom
• 1/2 tsp. (2.5 ml.) sea salt
• 1/4 cup whole oats

Preheat oven to 350F (180C). Grease a 9″ square pan, or line with parchment paper.

In a medium bowl, mix the grated apple, miel de palma, oil, quinoa, ground flax seeds, vanilla, vinegar, sunflower seeds and raisins. Set aside.

In a large bowl, sift the flour, baking powder, soda, ginger, cinnamon, cardamon, and sea salt. Add the oats. Add the wet mixture to the dry and mix well.

Pour into prepared pan and smooth the top. Bake for 30-40 minutes, until a tester inserted in the center comes out clean. Allow to cool before cutting into slices.

Makes 9 breakfast servings or 12 dessert servings. Best eaten the day it’s made.