Some of you may have caught a glimpse of these little loaves on my Facebook page prior to Easter.
My sister, whom I hadn’t seen in nearly 3 years (where does time go?), and her lovely daughter were visiting over the Easter long weekend and preparations were well underway.
We had a splendid visit! There was not a lot of sleep involved – always a sign of fun and fast times – but there were plenty of giggles, some heavy duty philosophical conversations during dog walks (isn’t it always the way?), and even a fierce game of charades. We don’t fool around.
But the highlight for us was a little tea we hosted in honor of our special guests. Now ‘little’ is a relative term when you come from a family of 12. Things are rarely small, quiet or little for that matter but that’s precisely what makes them so darn fun and memorable. There was laughter ringing from every corner of the house as we sipped our tea, enjoyed some baked yummies and my sister took dramatic charge of the microphone in an impressive and paralleled Rockstar vocal performance that was only outdone by the little hands accompanying her on the drums and guitar. You rocked it silly sister!!
Cranberry Coconut Quinoa Mini Loaves (Gluten Free, Dairy Free)
- 1 + 1/4 cup quinoa flour
- 1 cup whole grain oatmeal
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon powder
- 3/4 cup dried cranberry + more for topping
- 1 cup chopped walnuts
- 1/3 cup desiccated coconut shavings + more for topping
- 1/3 cup coconut palm sugar, substitute other coarse grain sugar
- 2 eggs, whisked
- 1 tsp natural vanilla essence
- 1 cup unsweetened apple sauce or 2 + 1/2 ripe mashed bananas
- 1/4 cup melted coconut oil or olive oil
- 1/3 cup dilute orange juice
If you are concerned about gluten contamination in your oatmeal (opinions vary widely here), you can easily substitute a gluten free flour in place of the oatmeal.
Preheat oven to 375 F.
Makes 4 mini loaves (or one large loaf or 15 or so muffins if preferred).
In a large bowl, combine dry ingredients (first 9 ingredients). In a separate smaller bowl, combine eggs, vanilla, apple sauce or banana, coconut or olive oil and orange juice, mixing well to combine.
Add wet ingredients to dry and mix only until combined.
Place batter into 4 gently greased mini loaves or 1 large loaf pan or muffin cups as desired.
Top with some coconut shavings and cranberries.
Bake mini loaves for approximately 25 minutes or until loaves are browned and cake tester inserted in center comes out clean.
Allow loaves to cool before slicing.
If baking a large loaf, the approximate cooking time would be in the 35 minute range.
For muffins, I generally heat to 400 F for 20 minutes.
Enjoy and Cheers to family!