Quinoa, olive & caramelised onion loaf
Baking healthy loaves for my friends and clients has become a much loved pastime. In the beginning of my healing cuisine journey c. 1999 it was such a challenge to work out how to make wheat free, yeast free or dairy free breads and cakes. I have been mucking around with what was once an unheard seed called quinoa for decades, and have also used plenty of millet and buckwheat. These days there are so many grains and seeds to play with, yet the challenge remains to get the consistency of bread that most of us crave.
When my friends at Breville Australia asked me to test their awesome new Bakery Boss with its combination of a super 1200W heavy duty high torque motor and 100% metal gears with more teeth than me I was super, duper, stoked! Bread making and gluten free goodness baking have usually been made by hand in my kitchens, however I am a convert to Breville because their appliances can simplify what were once the most laborious kitchen tasks. A good dough hook goes a long way and more recipes will be shared right here!
In the meantime, I hope you will enjoy my just baked quinoa, olive and caramelised onion loaf. I gathered most of the ingredients today from our beloved Byron Farmers’ Market. In particular, I wanted to create something extra special with Grumpy Grandmas olives and olive oil – a highlight of my market shop and a wonderful example of what our Northern Rivers Food region has to offer.
Alan and Denyse Hodgson (aka Grumpy Grandma) have been associated with the olive industry since 1998. Firstly, by planting a mixed variety olive grove, with minimal information on the pit-falls of growing olives in a sub-tropical area, such as North Coast of NSW (NC), and secondly by processing and marketing olives on the NC. Just one of the glorious ingredients we have on offer here in Byron Bay.Join A Cooking Class
Quinoa, olive & caramelised onion loaf
You will need
1 tablespoon best ever olive oil I use this brand
2 large brown onions, peeled
2 stalks fresh rosemary, leaves only
1 tablespoon coconut sugar
2 tablespoons white balsamic vinegar
1/2 teaspoon aluminum free baking powder
1 cup white quinoa, washed well, drained
1 cup water
1 dessertspoon organic butter
1 tablespoon psyllium husk
½ teaspoon Olsson sea salt
4 large eggs
1 teaspoon harissa paste
1 cup organic full fat cows milk
½ cup semi dried tomatoes
1 cup pitted black olives I use this brand
1 dessertspoon pepitas
1 dessertspoon assorted sprouts
Extra pitted black olives, sliced
- Preheat oven to 170 C.
- Line a loaf pan with baking paper, no oil required.
- In a Breville Kitchen Wizz Pro or other food processor fit the chopping blade.
- Finely slice the onions using the slicing blade at 1.5 or very fine.
- Heat oil in a large skillet or frypan.
- Add onions and rosemary and sauté on a medium-low heat for 10 minutes.
- Be careful not to brown. Add sugar and vinegar.
- Continue to sauté on low heat for 10-15 minutes until caramelised.
- In a medium saucepan, bring 1 cup of water and 1 cup of quinoa to the boil.
- Reduce heat and simmer until par boiled. About 7 minutes.
- Transfer the quinoa to the onions, cover with a lid and remove from heat.
- This will allow the quinoa to steam and absorb the rich and sweet flavour of the onions.
- Stir in the butter until melted. Set aside to cool.
- Meanwhile, fit the Breville Bakery Boss with the whisk attachment.
- Whisk eggs with harissa. Slowly add the milk and whisk until light and fluffy.
- Change attachments to the double scraper beater.
- Add the cooled quinoa and onion mixture to the eggs.
- Add psyllium husk and salt and beat gently on low speed.
- Fold in the olives and semi dried tomatoes.
- Transfer the mixture to the lined loaf pan.
- Smooth evenly with a spatula.
- Scatter the top with pepitas, sprouts and olives – as below.
- Bake for 40 minutes or until an inserted skewer comes out clean.
- Allow to cool on a cake rack, then lift from loaf pan.
- Cut and serve when cool with a slice of good cheese, tomatoes and watercress.