This is a quick bread – uses baking powder and baking soda as rising agents instead of yeast. Yet it comes out quite light and fluffy, almost a savory cake consistency. For a finer grain use quinoa flour rather than attempting to grind your own. Using my food processor, I pulsed the raw quinoa for almost five minutes without successfully grinding even half the two cups.
Preheat oven to 400 degrees. Liberally spray or grease an 8×5″ loaf pan (I used a glass one for more even cooking). In a medium to large mixing bowl combine:
2 cups ground raw quinoa (or flour)
1 cup oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
Whisk to combine and aerate. In a smaller (4 cup) bowl combine:
2 cups oat milk (or any non-dairy milk)
3 tablespoons avocado oil (or any oil will work)*
1 tablespoon vinegar
1 tablespoon maple syrup
Whisk and add to the dry ingredients. Using a spoon or hand mixer on low, mix until combined. Batter will be thinner than cookie dough. Pour into the prepared pan. Place in middle rack of oven with a piece of parchment paper loosely covering it so that it doesn’t over-brown. Remove the paper after 30 minutes. Bake for a total of 60-70 minutes until a toothpick comes out of the middle clean. Cool completely before removing from pan.
*TIP: Add your oil before any type of syrup and the sweetener will run right out of the measure.