Pain au quinoa et au miel (sans gluten, sans produits laitiers)

Ingrédients

• 2 1/3 cups gluten-free all-purpose flour
• 3/4 teaspoon xanthan gum (leave out if your flour blend already includes it)
• 1 cup + 2 tablespoons quinoa flakes, divided
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup plain coconut yogurt
• 1 large egg
• 1/4 cup coconut oil, melted
• 1/4 cup honey
• 3/4 cup water

Préparation

1. 1

   Preheat and Grease: Preheat oven to 350F and grease a 9×4″ metal loaf pan and adjust the oven rack to the center position.

2. 2

   Whisk Dry Ingredients: Sift the gluten-free all-purpose flour, xanthan gum(if using), 1 cup quinoa flakes, baking powder, and salt together in a large bowl and whisk to combine.

3. 3

   Mix Wet Ingredients: Beat the egg, yogurt, melted coconut oil, water and honey together until well blended.

4. 4

   Form the Batter: Slowly add the wet ingredient to the bowl with the dry ingredients and stir until just the batter is just combined – it will be a thick batter (do not overmix or the batter may become too tough).

5. 5

   Transfer Batter to Pan: Transfer the batter to the prepared loaf pan and spoon the top with a spatula.

6. 6

   Sprinkle with Quinoa Flakes: Sprinkle the rest of the quinoa flakes evenly over the batter.

7. 7

   Bake Until Golden: Bake for 40 to 45 minutes until the quinoa bread is golden brown on top and a toothpick inserted in the middle comes out clean.

8. 8

   Cool Completely before Slicing: Let the bread cool for 10 minutes in the pan before removing and then completely on a cooling rack before slicing into it.