Speaking of bread…
Here is a similar recipe to the cinnamon quinoa millet bread, but more sharp-tasting (that’s a way to describe savory, look it up) than sweet. Again, I found the recipe on Edible Perspective and again I switched things up a bit. This bread turned out much thinner and crispier than the cinnamon version I made. It could be because I used a cast iron skillet or it could be because I cooked it too long. Either way, it was pretty good and worked decently for sandwiches. I say decently because I’d prefer it to be a little softer for sandwich consumption. When I make it next time I plan to modify a few things. Or just break it up into pieces and use it to dunk in hummus!
The flavor of the bread was wonderful though. The combination of the bread with spinach + tomato + cucumber + homemade cilantro hummus was perfect for a lunch-time bite. Super fresh!
1/2 C. millet flour
3/4 C. quinoa flour
1/4 C. whole wheat flour
1 C. water
1 ½ T. ground chia or flax seeds
1½ T. coconut oil
1/4 tsp. salt
1/4 tsp. garlic powder (or more if you love garlic)
1 tsp. dill
1 tsp. oregano
1 tsp. thyme
black pepper, to taste
1. preheat your oven to 375° .
2. mix all dry ingredients together in a large bowl.
3. in a separate bowl, whisk together the water, 1 T. melted coconut oil.
4. add the wet + dry ingredients together and stir until combined, then let sit for 5 minutes. (Batter should be thick, but still pour-able).
5. while the batter is sitting place the pan ( (I used a cast iron pan this time) in the oven with 1/2 T. coconut oil for 5 minutes.
6. remove the pan from the oven and slide the oil around the sides + bottom of the pan to coat it.
7. pour the batter into the pan and make sure it fills the pan evenly.
8. bake for 38-42 minutes (bread should be pulled away from the sides with golden brown edges).
9. let cool to fully firm up before you slice it up.
I let mine cook slightly longer, which is where I may have gone wrong. With that being said, this recipe is almost no fail. You cook it too much? Now you have chips. You don’t have a certain spice? Mix in a different one. You can experiment with this bread and see which spices and cooking time + temp works best. I definitely plan to!
Yes, I am calling it vintage.
I’m excited to finally have something that will chop, shred, and purée all of my ingredients. Even if it does have wood paneling.
I can now make my own hummus. Like Beet-Carrot Hummus
1 C. cooked chickpeas
1/3 C. tahini
1/2 C. beets
1/2 C. carrots
1 tsp. chopped garlic
4 T. lemon juice
3 T. olive oil – more or less depending on consistency
1. combine all the ingredients in the food processor (or blender) and purée until smooth.
2. add olive oil if the consistency is not smooth and creamy enough. You can always adjust any of the ingredients depending on your tastes.
The consistency of this batch wasn’t ideal, but it still taste amazing. Normally, it would be a pink/red color but I used golden beets from my CSA box.
I used the beet-carrot hummus in a quesadilla/wrap type dish for dinner. I added it to a fiber & flax seed tortilla with diced tomatoes and feta cheese, grilled it for a couple minutes and then topped it with shredded lettuce.