Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Quinoa Skillet Bread Recipe

kept bytahoejenn
recipe by101Cookbooks
print
Ingredients: 

For this recipe I use Bob's Red Mill Coarse Grind Cornmeal. If you click on the image it will zoom in and you can see what it's like - look for something comparable. As I mentioned in the main post, I used a local whole wheat pastry flour here. But I suspect any whole wheat pastry flour will work, and spelt flour might be an interesting alternative as well. I used a dried Sardinian mixed herb blend, but I Herbes de Provence would be great too. If you don't have an oven-proof skillet you can use a 9x9 inch glass baking dish, or equivalent.

butter to grease pan, about 1 tablespoon
1 cup / 4 oz / 115g whole wheat pastry flour
3/4 cup / 4 oz / 115 g yellow cornmeal (coarse)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon dried mixed herbs (optional)

2 large eggs
1 1/2 cups / 7 oz / 200 g cooked quinoa, room temperature*

3 tablespoons unsalted butter, barely melted and cooled a bit

3 tablespoons natural cane sugar (or brown sugar)

3/4 teaspoon fine grain sea salt
2 cups / 475 ml milk
1 1/2 tablespoons white or white wine vinegar
1 cup / 240 ml heavy cream


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 

Kept by

1st Keep
tahoejenn's picture
tahoejenn

Top Recipe Keepers





Share with Facebook