Top 8 allergen free, coconut free, corn free, refined sugar free
I made a pear/squash slow cooker dish the other day that would've gone well as a pie filling. I just haven't had the energy to get into making a scratch pie so I needed to figure out a way to use this concoction. The little ones love muffins & bread, so I decided to try out a quick bread. It came out of the oven an hour ago & is almost gone!
Yield: 1 loaf
1 1/2 cups cooked quinoa
2 cups flour mix*
2 1/2 tsp corn-free baking powder
1/2 tsp baking soda
1/2 tsp non-iodized salt
1/2 tsp ground pepper
1/2 cup cooked & pureed butternut squash & pear
1/2 cup water
1/4 cup light olive oil
1 tsp honey or other liquid sweetener
1 tsp blackstrap molasses
2 large eggs or alternative
1 part white rice flour
3/4 part brown rice flour
2/3 part sorghum flour
2/3 part arrowroot flour
1/2 part tapioca flour
For easy math, I usually do the *parts* as cups. You'll have leftover flour mix. I like to use my leftover flour mix on the weekends for throwing together pancakes or a new creation.
Preheat oven to 350°F. Oil or butter loaf pan & line bottom with parchment paper.
Stir together dry ingredients. Mix wet ingredients in a separate bowl, combine with dry and stir in.
Bake 35-45 minutes. Bread will be done when toothpick inserted comes out clean or firm & springy to the touch.
Let cool in pan for 10 minutes & then remove to finish cooling on a wire rack. Store in an airtight container.
Notes: Quinoa and squash/pear can be cooked ahead of time. If quinoa is dry, you'll want to pulse it in the blender so it will incorporate into the batter more smoothly. If the quinoa is moist, you can skip the blender.