Quinoa Soda Bread

I came in the house yesterday afternoon...after nearly two hours of shoveling snow (apparently it DOES snow in the Okanagan??!!)...and was in the mood for a warm comforting snack. I eyed some homemade organic yellow plum jam that was gifted to us, sitting the pantry...and I couldn't help but think how yummy that would be on some warm bread! I just happened to have a recipe in mind that I was wanting to try out...so here it is! This one is a keeper...it hit the spot, and the boys loved it too! Definitely tasted best warm out of the oven...but Levi wanted some for breakfast today and it was still lookin' pretty good! It tasted great with the fabulous jam (thank you for the jam if you're a fellow reader!!)...but if I was honest about it I would say that the bread had more savory tones to it. I will definitely whip this up to pair with lunch or supper sometime when we have company. It took literally about 3 minutes to make...and exactly 30 minutes in the oven...who doesn't have time for that?! And the kitchen smelled amazing!! I'm desperate to try one of the variations listed after the recipe...everyone loves a little parmesan in their bread!

Quinoa Soda Bread (slightly altered from Quinoa)

1 cup milk (I used Unsweetened Almond Milk)
1 Tbsp lemon juice
1 cup quinoa flour
1 cup spelt flour (other flours may work too)
3/4 tsp baking soda
1/2 tsp salt
3 Tbsp butter
1/2 tsp butter

Preheat the oven to 375 degrees. Grease a large baking sheet, or line with parchment.

Combine the 1 cup of milk and lemon juice in a small bowl.

In a large bowl, combine the quinoa and spelt, baking soda and salt. Cut the butter into the flour mixture, making small pea-sized crumbs.

Form a well with the dry ingredients...



...and pour in the milk mixture.



Starting from the center, blend the ingredients slowly until the mixture forms a soft dough.



Place the ball of the dough onto the center of the baking sheet. Gently flatten the ball to about 2 inches in thickness and brush the surface with the 1/2 tsp of milk (I forgot this step!). Cut a large shallow X across the top of the bread using a sharp knife.



Bake on the center oven rack for 30-35 minutes. Remove from the oven, allow to cool slightly on the baking sheet and cut into wedges. Serve warm.




Variations
Rosmary Parmesan Bread. Add 1 tsp rosemary and 1/2 cup grated Parmesan cheese to the flour mixture.
Cheddar Cheese Bread. Add 1 cup shredded aged cheddar cheese after cutting in the butter, and sprinkle another 1/4 cup on top of the loaf right before baking.