These past few days have been a bit hectic…today was no different. My grandma left for Peru today. She hasn’t arrived yet but will soon…in about 3 hours. The family is going through some tough times which I hope will get better. I haven’t been getting enough sleep at night but have been able to take naps here and there.
My cousin reminded me earlier today that the new season of NCIS started last week and today would be Ziva David’s final episode – supposedly. I decided to take a break from everything and watched the episode. It was nice, although I don’t want Cote de Pablo to leave. It was nice to just forget about reality for a moment. I teared up during the final scenes but I don’t know if it was because I was moved by what I was watching or because the whole theme of saying goodbye hit way too close to home.
I managed to do some baking earlier. A yummy cornbread. I have a list of three other breads I’d like to try tomorrow. I found that other than watching tv, baking is an escape from thinking. Maybe I’ll check out pinterest for the rest of the night. My grandma’s plane lands at 1:18 am EST and I just want to make sure her flight is alright.
Thanks for stopping by!
I bought quinoa flour this past weekend. I didn’t really know what I wanted to make with it but I knew I wanted to try it out. I’ll be honest, I was a bit skeptical about it. I have spent the past couple of months trying to make something edible out of almond flour but failed every time. I don’t understand why my attempts didn’t work. I did some research and learned that quite a few people out there recommend Honeyville almond flour. I’ve looked for it at my local grocery store but have not found it. I might maybe possibly sometime in the fall check out Whole Foods and see if they carry that brand. But for now, I’m loving quinoa flour!
I will try and see if I can find the original recipe that my recipe is based on. When I find a good recipe I bookmark that page in my recipes folder and then write out the recipe in my recipe binder. Well, as mentioned in my previous post, my laptop is dead so all I have are quite a few written down recipes but no website addresses. Sad, I know.
- 1/4 cup quinoa flour
- 1/4 cup spelt flour
- 1 cup ground cornmeal
- 1/2 tsp cornstarch (you could replace with xantham gum)
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup sour cream
- 1/4 cup evoo
- 1/4 honey
- 1 tbsp white vinegar mixed with 1 tsp baking soda (or you can use an egg)
- Preheat oven to 375F
- In a large bowl combine all the dry ingredients.
- In a medium bowl mix the vinegar mixture with the evoo, honey and sour cream.
- Slowly pour wet mixture into dry mixture (large bowl) and mix well.
- Pour into oiled bread pan and bake for 25-28 minutes or until toothpick inserted in centre comes out clean.
Tip: If you want a nice golden top, you can brush melted butter before putting bread in oven.
I liked this recipe. I was initially going to use cornmeal and quinoa flour but then I realized the smell of quinoa flour is quite strong so I assumed the taste would be strong as well. I’m content with the finished product. The quinoa taste is there but it is not super strong. My brother ate it without complaining and he doesn’t eat quinoa!
Next time I will use eggs because the bread was a little bit crumbly (check out all the crumbs in the first photo!).
I will be trying another twist on this bread with cornmeal and quinoa only plus bananas and raisins. I think the bananas will definitely help with the flavour…yummy! I might bake it in my muffin tin and omit the xantham gum/cornstarch from the recipe. It is just so much easier to store muffins than bread.
Thanks for stopping by and if you try the quinoa bread recipe please let me know!