The combination of Quinoa-Oats flours is my favourite when it comes to baking something gluten-free. The nutty taste of quinoa flour pairs well along with the other ingredients whenever you’re baking something savoury or less sweet. The taste of this Morning Glory Loaf was utterly unusual. Moreover, this eggless, vegan loaf is packed with good nutrients, a few slices of this with a glass of juice would be perfect for a filling breakfast. Grab the slices on the go, or pack them as school tiffin. The loaf was perfectly sweet according to our taste, but if you prefer you can always drizzle some maple syrup/honey on top of the slices before serving. I hope you’ll enjoy baking it. And don’t forget to share your experience with me. 🙂
I’ve used Apple Sauce as one of the ingredients in this recipe. You can make Apple Sauce easily at home, follow this recipe.
Morning Glory Loaf
The taste of this Morning Glory Loaf is utterly unusual. Moreover, this eggless, vegan loaf is packed with good nutrients, a few slices of this with a glass of juice would be perfect for a filling breakfast. Grab the slices on the go, or pack them as school tiffin.
Ingredients
- 1 cup Quinoa flour
- 1/2 cup Oats flour
- 1/2 cup Apple Sauce
- ¼ cup+2 tbsp tbsp Honey
- 1½ tsp Baking powder
- 1 tsp Baking soda
- 1 cup Grated Carrot
- 2 tbsp Brown sugar
- 4 tbsp Olive/Vegetable oil
- 2 tbsp Flaxseeds powder
- 1/2 cup Dry fruits
- 1/2 tsp Salt
- 3/4 tsp Dry ginger powder
- 1½ tsp Cinnamon powder
- 1 small pinch Nutmeg powder
- 2 tbsp Sunflower seeds
- 1/2 tsp Black Sesame seeds
- 2 tbsp Rolled Oats
Instructions
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I’ve used raw Quinoa for this recipe and grind them to quinoa flour by using my food processor. I did the same for oats flour, to make oats flour I used rolled oats.
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Preheat oven to 175 degrees C. Prepare a 7.5” loaf pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
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Mix flax seeds powder with 6 tbsp water and let it rest for 10 minutes.
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In a bowl add quinoa flour, oats flour, salt, sugar, ginger powder, cinnamon powder, nutmeg powder, baking powder, and baking soda. Mix well and next to add flaxseeds mixture, oil, honey, and applesauce. Mix again, and fold in grated carrot, 2 tbsp sunflower seeds and dry fruits. The batter would be thick & grainy, and that is perfectly alright. Transfer this batter to the lined tin. Sprinkle with rolled oats, sunflower seeds, and black sesame seeds. Bake for 50-60 minutes. Check for the doneness of baking by inserting a sharp knife in the middle of the loaf. The loaf is ready if the knife comes out clean. If not, bake for some more time, and then check again.
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Cool the loaf in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the loaf. Turn onto a cooling rack and leave there until cool completely.
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When cooled, slice and serve with butter, fruit preserve or jam.
Recipe Notes
Baking time may vary a little bit for different ovens and different sizes of baking pans.
During the baking time when the loaf browns perfectly on top (after 40 minutes or so), cover the top loosely with a piece of Aluminium foil until it is fully baked. It helps to prevent from over browning on the top.
As there are no gluten and eggs involved in the recipe, the loaf wouldn’t rise much. I got a decent loaf, and it did not sink from the middle.
