Quinoa Sandwich Bread
8 hrs, 35 mins
• 1 cup Anthony’s Goods White Quinoa, soaked in 2 cups water overnight • ½ tsp Anthony’s Goods Fenugreek • ¼ tsp Anthony’s Goods Turmeric • ¼ tsp cayenne pepper • ¼ tsp Anthony’s Goods Tellicherry Peppercorn, ground • ½ tsp salt • 1 cup water • 2 tbsp Anthony’s Goods Sunflower Seeds, for topping • 2 tbsp Anthony’s Goods Pumpkin Seeds, for topping
Quinoa is loaded with protein and gluten-free, which makes this a great alternative sandwich bread. 1. Soak the quinoa in water overnight. 2. Preheat the oven to 375F. 3. Drain the excess water and add the quinoa to the bowl of a high-speed blender. Add the fenugreek, turmeric, cayenne, salt, pepper and water. Blend until smooth. 4. Line a 9x13 inch baking tray with parchment paper and pour the mixture in. Use a silicone spatula to spread it evenly across and sprinkle the top with the sunflower and pumpkin seeds. 5. Bake for 25-30 minutes. 6. Let cool before removing the bread from the tray and slicing into squares.