Ingredients
1.3 cups dried Flannerys Own Certified Organic Quinoa Grains
2.1 cup Brown Rice Flour
3.Half cup Flannerys Pure Spring Water
4.1 tablespoon Miso
5.1 tablespoon Lecithin Granules
6.1 teaspoon each Basil and Thyme
7.1 small Onion (diced)
8.2 cups Carrot (finely diced)
9.2 cups Broccoli (diced into 2cm square)
10.1 tablespoon Sunflower Seeds
11.20gm Parsley finely chopped
Preparation
1.Soak the Quinoa grain in 3 cups water for 3 hours, or simmer until soft and drain well.2.Combine Quinoa and Rice flour in a bowl.3.Dissolve Miso and Lecithin in the warm water, mix with grains and herbs.4.For best results let Dough rest 4 hours to blend flavours and to naturally ferment – can be used immediately if time is critical.5.Steam vegetables for about 4 minutes, or until tender.6.Mix dough with vegetables and form a loaf.7.Dry roast Sunflower seeds and press onto loaf.8.Bake loaf for 30-40 minutes at 180c for first 10 minutes, then turn down to 160c for balance, should sound hollow when tapped on bottom.9.You can alternatively roll dough into French loaf shape or place in muffin style moulds. Alter Bake time and temperature to suit volume of loaf.
IMPORTANT TIP: Being bread, sometimes you may need a little more or less water, or a little more Rice flour to get the consistency depending on whether you are making a loaf or formed bread or Muffins. This can even vary depending upon the individual ingredients, time and ambient temperature. Experimentation may be needed to get the dough consistency you require.