Baking · Breakfast · Zero Waste-friendly

Quinoa & Raisin Soda Bread

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This is another recipe using fantastic, British-grown pulses and grains from the good folks over at Hodmedod’s. This time their nutty, protein-rich & delicious quinoa is at centre stage! 

“I don’t think you realise quite how much I love soda bread.” Those were my Mum’s words when she set her eyes on this bread! I don’t quite understand what makes the soda bread formula so fantastic, but there’s something about the combination of bicarbonate of soda, a dash of sugar and “buttermilk” that gives it that classic soda bread flavour.

Traditional Irish soda bread is made with butter and buttermilk, but it’s super easy to make completely vegan and does taste just as lovely. I’ve substituted butter for rapeseed oil, and buttermilk for some plant based mylk with a dash of vinegar.

This bread takes just five minutes to whip up (no kneading or proving required!) and thirty minutes to bake, so it can be ready for a lazy weekend brunch in under an hour. It’s also a great way to use up leftover cooked quinoa.

Packed with protein-rich quinoa, oats and raisins, it’s delicious toasted topped with melted coconut oil, nut butter, a dark fruit jam or all of the above!

I think you’re going to love this soda bread – it’s become a firm favourite in our house already!

Ingredients

1.5 cups spelt flour

1.25 cups plain self raising flour

1/2 cup rolled oats

1 tsp baking soda

1 cup cooked, cooled quinoa

pinch of sea salt

1 tbsp sugar

250 ml milk of your choice (I like oat or soya milk, but the choice is yours!)

1 tbsp vinegar

1 tbsp rapeseed oil

Method

Preheat the oven to 170 degrees celsius. Lightly grease and flour a baking tray.

In a small measuring jug or bowl, combine the milk and vinegar and whisk together briskly. Leave to one side to curdle while you mix together the flour, oats, quinoa, baking soda, sugar and salt in a large bowl.

Make a well in the centre of the dry ingredients and pour in the milk mixture, and the oil. Using your hands, form the ingredients into a dough and knead a few times to make sure everything is well incorporated. Pour in the raisins and incorporate them into the dough.

Shape the dough into a rough circle. Make sure there are no raisins visible right on the surface, or they may burn in the hot oven. Place the dough on the baking tray and using a sharp knife, make a deep slice vertically and horizontally to make a cross.

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Bake for 30-40 minutes, until the bottom of the bread feels cooked through and it’s developed a nice, brown crust.

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Leave to cool before slicing into the bread!

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For more recipes using Hodmedod’s delicious, British-grown pulses, check out my recipe for roasted garlic & fava bean houmous and yellow split pea soup.

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