quinoa oat bread + sandwiches

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Apparently you guys like sandwiches.

Who knew? 

And apparently you’re looking for a quick + easy bread recipe.  Okay, I’m just guessing on that one.  But you are, right?

I’ve made a handfulofthesequickbreads before and I just can’t get enough.  They’re gluten free and vegan and literally take 5 minutes to mix together.  The mixture bakes for 40min and what results is a sturdy but soft, non-crumbly bread.

Don’t expect sandwich bread here but more of a dense flatbread.  It can withstand loads of toppings or be used as a base for pizza.  Whatever suits your fancy.

For me?  I can never decide between sweet + savory.  So today you get two new versions and two super quick sandwich ideas.

FYI: I’m currently obsessed with sprouts.  Expect to see me sprouting my own seeds very soon!

This first bread is a mixture of oat flour, quinoa flour, and almond meal.  I’ve found that they work well with a multitude of gluten free flours. ie: buckwheat, millet, amaranth, quinoa, oat and corn 

Today I added almond meal to add a bit of fat and keep the bread extra soft [but still sturdy!].  I love the texture it created!  I infused the bread with a few dried herbs, garlic powder, salt, and pepper. 

For the toppings? 

  • 1-2T salted almond/peanut/sunflower/cashew butter mixed with a sprinkle of smoked paprika and mixed with a spoon – or use hummus!
  • cherry tomatoes
  • cucumber
  • sprouts

Packed with protein and fiber, much different than most store-bought GF breads.

And to satisfy the sweet side…

Cinnamon Quinoa Oat Bread

The bread includes cinnamon and a swirl of maple syrup which adds a hint of sweetness.  The quinoa flour adds so much to the flavor of both breads and the oat flour + almond meal add a rich, nuttiness.  If you are a quinoa lover, you will definitely enjoy this.

Now on to the toppings!

  • your favorite nut butter
  • strawberries + bananas
  • unsweetened shredded coconut

Eat this any way you like.

Your co-workers will be jealous.

And your kids will love you even more.

Print this!

Herb Quinoa Oat Bread

yields 2-3 servings

  • 1/2 cup GF oat flour
  • 3/4 cup quinoa flour
  • 1/4 cup almond flour
  • 1 cup water
  • 1.5 Tablespoons ground chia seeds or ground flax seeds
  • 1.5 Tablespoons coconut oil
  • 1 Tablespoon unsweetened applesauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 5-8 grinds of black pepper
  1. Preheat your oven to 375*.
  2. Add 1/2T coconut oil to a 9” round/square pan and place in the oven.  A cast iron pan works really well.  Or line a 9” round/square pan with parchment paper.
  3. Mix all dry ingredients together in a large bowl.
  4. Pour in the water, applesauce, and 1T of melted coconut oil.
  5. Stir until just combined and let sit for 5min.  Batter should be thick, but pourable after sitting.
  6. While the batter is sitting place the pan in the oven with 1/2T coconut oil for 5min.  Remove from the oven and spread the oil around the sides + bottom of the pan.  *If using parchment paper, skip this step.
  7. Pour the batter into the pan, spread to the edges, then shake lightly to even out.
  8. Bake for 38-42min, until the bread is cracked on top, pulled away from the sides, and edges are golden brown.  I always bake mine for 40min.
  9. Let cool to fully firm up, then remove from the pan + slice.
  10. Store in a sealed container for 3-4 days.

notes: I have found coconut oil to be the best to prevent sticking.  Feel free to sub another high-heat safe oil.  This recipe would be great as a base for pizza.  Remove the bread from the pan, pile on toppings, then bake for 5-10min.  Feel free to sub buckwheat, millet, amaranth, or corn flour for the oat or quinoa flour but not the almond meal.  You can easily make these gluten free flours at home in your blender or food processor.  For GF oat flour, use rolled oats, oat groats, or steel cut oats.  Process until turned into a fine flour.  You can make almond meal by processing almonds until turned into a soft meal with no almond pieces.

Cinnamon Quinoa Oat Bread [yields 2-3 servings]

  • 1/2 cup GF oat flour
  • 3/4 cup quinoa flour
  • 1/4 cup almond flour
  • 1/2 cup water
  • 1/2 cup unsweetened almond milk
  • 1.5 Tablespoons ground chia seeds or ground flax seeds
  • 1.5 Tablespoons coconut oil
  • 1 Tablespoon unsweetened applesauce
  • 2 Tablespoons pure maple syrup
  • 1/4 teaspoon salt
  • 1.5 teaspoons cinnamon
  • 1/2 teaspoon vanilla extract
  1. Preheat your oven to 375*.
  2. Add 1/2T coconut oil to a 9” round/square pan and place in the oven.  A cast iron pan works really well.  *Or line a 9” round/square pan with parchment paper.
  3. Mix all dry ingredients together in a large bowl.
  4. In another bowl whisk together the water, milk, applesauce, maple syrup, 1T melted coconut oil, and vanilla extract.
  5. Add the wet to the dry ingredients and stir until just combined, then let sit for 5min.  Batter should be thick, but pourable after sitting.
  6. While the batter is sitting place the pan in the oven with 1/2T coconut oil for 5min.  Remove from the oven and spread the oil around the sides + bottom of the pan. *If using parchment paper, skip this step.
  7. Pour the batter into the pan, spread to the edges, then shake lightly to even out.
  8. Bake for 38-42min, until the bread is cracked on top, pulled away from the sides, and edges are golden brown.  I always bake mine for 40min.
  9. Let cool to fully firm up, then remove from the pan + slice.
  10. Store in a sealed container for 3-4 days.

notes: I have found coconut oil to be the best to prevent sticking.  Feel free to sub another high-heat safe oil.  Feel free to sub buckwheat, millet, amaranth, or corn flour for the oat or quinoa flour but not the almond meal.  You can easily make these gluten free flours at home in your blender or food processor.  For GF oat flour, use rolled oats, oat groats, or steel cut oats.  Process until turned into a fine flour.  You can make almond meal by processing almonds until turned into a soft meal with no almond pieces.

Thanks for all of your garden enthusiasm!  It seriously is giving me hope that something will grow.  I planted seeds today, so we will soon see what happens.

Ashley

coconut shell fruit popsicles

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Ummm, it was 85 degrees here today.

It’s been in the 60’s + 70’s for the past month and a half.

There have been no spring snowstorms.

Something weird is going on around here. 

So let’s celebrate with popsicles. 

Because? 

I’m melllltiiiing!

Ohhh popsicle mold, how you have been neglected.

Until today and the rest of the summer.

Because this isn’t spring, it’s summer.

And the heat makes me crave fruit like no other.  And the dryness in Colorado makes me feel like I’ve been chewing on cotton balls.

So, instead of using straight juice with the sliced fruit I mixed in Vita Coco Coconut Water for extra hydration. 

And don’t think I’m crazy, but for long bike rides [or runs, swims, etc.] I notice a positive difference in how I feel overall when drinking a 50/50 coconut water + plain water mixture, in comparison to 100% water.  It’s rare that I buy coconut water [pricey!], but Vita Coco was nice enough to send me a few samples.  Instead of just gulping them down I wanted to use them in a recipe.

But don’t worry, you don’t have to use it in the mix.  I’ll include a few variations at the end of the recipe.

In a sea of sale-priced green pineapples, I found one glistening, ripe pineapple just waiting to be snatched up.

I have major issues when cutting pineapples.  Not with the actual process but with the fact that I can’t help but eat half of it along the way.  Luckily, I was able to save some for the point of today’s post.

Oh yeah, and like the post title mentioned these are covered in a coconut shell.

I’ve been a little coconut happy lately.  Don’t expect that to change anytime soon.

Feel free to go at this guy with your teeth or a spoon.

The shell crunches off when bitten just like popsicles covered in a chocolate shell.  But who needs chocolate when you have coconut?

Okay, I guess I still do but just not today.

Print this!

Coconut Shell Fruit Popsicles

yields ~4

*This recipe is slightly vague, as a lot of the measurements will vary depending on the size of your molds and how many popsicles you make.

  • 100% fruit juice, no sugar added [peach, white grape, pineapple, etc.]
  • coconut water
  • 2 kiwis, thinly sliced
  • 3/4 cup pineapple, thinly sliced
  • 2 Tablespoons coconut butter
  • 2 Tablespoons unrefined extra virgin coconut oil
  1. Place as much fruit into the molds as you want.  I packed them to the top, but did not tightly pack.
  2. Pour in half coconut water + half juice.
  3. Freeze until solid.
  4. While freezing, melt the coconut butter + coconut oil in a pan over low heat and stir until smooth.  Pour into a bowl.
  5. Let cool before pouring on the popsicles, but not to the point where it turns back to solid [~75 degrees].
  6. Take the molds out of the freezer and let sit until you are able to slide them out.
  7. Line a small baking sheet with parchment paper.
  8. Release the popsicles from the molds, and using a spoon and/or tipping the bowl around, drip the coconut mixture over the popsicle.  It should start to set immediately.
  9. Place on the parchment, then repeat and place in the freezer for just a few minutes before eating.

notes:

  • If biting into frozen fruit is too hard on your teeth, blend the mixture until smooth and pour that into the molds.  Top with the same melted coconut mixture after they’re frozen.
  • You can use all juice, instead of the coconut water/juice mixture.  They will be slightly sweeter.
  • I used a mixture of coconut butter + oil, to produce a nice smooth coating.  Feel free to use 100% coconut butter, or coconut oil.  They will both work.  Coconut butter will add a richer coconut flavor.

Bring it summer!

Ashley