Wow, this was good. Satisfying to my very core, as it was my first "bread" in 10 weeks. Fresh from the oven, warm and radiantly scented. It was a fabulous taste sensation! So, if you haven't tried quinoa, once again I will highly recommend it! Here is a link with more information on quinoa's health benefits:
Ok, on to the bread! Don't expect a fluffy, gluten full texture, as this has a soft, moist, slightly crumbly texture very similar to cornbread. Nonetheless, it was FABULOUS smothered with SB light and jelly.
Rinse in cold water 3x:
1 cup white raw quinoa grain (seeds)
Soak in 2 cups water at room temperature overnight, or for 6-10 hours. (Your seeds will start to sprout! This will make them healthier, easier to digest, and easier to puree.) Drain well the excess water and puree sprouted quinoa seeds in a blender with:
3/4 c milk or milk substitute
2 eggs (or use EnerG egg replacer)
1 Tbsp. agave syrup or honey or sugar
2 Tbsp. starch (tapioca or arrowroot, or cornstarch if you can have it.)
1/4 tsp. sea salt
1 cup brown rice flour (I ground my own flour in my Vita-Mix blender and it worked great.)
1/2 tsp. baking soda
1 1/4 tsp. baking powder (gluten-free if necessary)
Mix wet and dry just until thoroughly incorporated, but don't over-mix. Pour into a generously greased loaf pan (I used a glass pan). Bake at 350 degrees for about 40-50 minutes - a toothpick inserted in the center should come out clean when it's ready. Remove from oven and let sit for 5-10 minutes before removing from the pan - and then on to a cooling rack. I skipped the cooling rack and just laid the bread on it's side to cool.
Enjoy fresh as is, or with butter, honey, preserves, nut butters... If keeping longer than a da, wrap it up and store it in the fridge. Later you can slice and toast it.
Props to Patty at http://pattycake.ca for the fabulous recipe.