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Pumpkin pie spiced oats and quinoa mini loaf. This bread has the amazing aroma of pumpkin pie spice and is a bit on the dense side, but still nice and airy. Vegan Recipe. Jump to Recipe
This one is a tiny loaf. I wanted to try quinoa in a loaf and also wanted something sweet. The resulting loaf has the amazing aroma of pumpkin pie spice and is a bit on the dense side, but still nice and airy. I love the mini breads these days, since they make nice snack bases!
Quinoa is getting appreciated these days for its nutritional value. Its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.
This mini loaf of goodness is headed to Susan’s weekly YeastSpotting !
Pumpkin Pie Spices Oats and Quinoa Mini Loaf
Pumpkin pie spiced oats and quinoa mini loaf. This bread has the amazing aroma of pumpkin pie spice and is a bit on the dense side, but still nice and airy. Vegan Recipe.
Ingredients
- 1 cup bread flour
- 1 teaspoon active yeast
- 1/4 cup oats
- 2 tablespoons flax seed
- 2 teaspoons quinoa
- 2 tablespoons raw sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon oil
- 1/2 cup or more water
- oil spray for greasing
Instructions
- Blend/grind the oats, flaxseeds and quinoa into a coarse meal. Boil half cup of water and add to the ground mixture. Add in sugar and mix well. Let stand until the mixture is warm to touch (2 minutes).
- Add in the yeast and 1/4 cup (30g) flour and mix well. Let stand for 15 minutes.
- Add in the rest of the flour, salt, pumpkin pie spice and oil and knead into a not so sticky dough. Use more water if needed.
- Place dough in a well oiled container. Spritz top with water and cover with heavy towel and let rise for 2 hours.
- Take dough shape into a rectangle, then roll it up and place in bread pan seam side down.
- Spritz top with water and then with oil and cover with damp towel.
- Let rise for 45 minutes.
- Bake at 375 degrees F for 15-20 minutes.
- Take loaf out of the pan and let cool before slicing.
- Enjoy topped with marmalade, toasted as snack, or toasted and dipped in chai spiced tea or with pumpkin pie latte!
Notes
- Total time does not include 2 hours 45 minutes proving time
- Nutritional value is based on 1 serving
Nutrition
Calories: 116kcal, Carbohydrates: 18g, Protein: 3g, Fat: 3g, Sodium: 148mg, Potassium: 66mg, Fiber: 1g, Sugar: 3g, Calcium: 10mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
This is the cutest little baby loaf I’ve ever seen. Can you tell me what size pan you use? Thank you.