Quinoa is a grain that has lots of potential, but personally, a pile of it on my plate doesn’t excite me. I have a powerful grain grinder that I can make it into flour, which expands ways I can use the grain. I also found a box of Quinoa Flakes that I thought could be used in my standard Oatmeal Bread recipe (see https://marykisner.com/marys-oatmeal-bread/).
The back of the box showed several ways the flakes could be used…as a hot cereal, in cookies and muffins.
Today was the day I needed to bake bread so I thought I’d try using it…mostly to see if it changed the flavor or texture of my favorite bread. I followed my standard recipe and added 1/2 cup of Quinoa flakes when I added the 1 1/2 cups of rolled oats. Here’s the difference in the size of the flakes:
I wasn’t sure if that little bit in four loaves of bread would even be noticeable but amazingly…it was!
The bread was very light and had a nice consistent texture. There was no noticeable difference in taste. It was a nice enhancement to my standard oatmeal bread and added a little more protein to the bread. I think I’ll make it part of my standard recipe!
I think I’ll try adding a tablespoon of the flakes to my morning bowl of oatmeal just to enhance the protein. Give it a try! Enjoy!
Please comment or email me directly at marykisner@comcast.net.