Chocolate Quinoa Ricotta Bread

For years found only in natural food specialty stores, quinoa can now be found in every supermarket thanks to its growing reputation as one of nature's healthiest foods. It's a popularity that's well deserved. With a nearly perfect amino acid balance, its protein profile is the highest and most complete of all grains, making quinoa an important food for vegetarians. It's also gluten-free and a good source of fibre, iron, calcium, magnesium, phosphorus, antioxidants and vitamins B and E.

But it's the light, fluffy and slightly crunchy texture and delicately sweet and nutty taste of cooked quinoa that's helped make it a staple in so many households these days. Delicious on its own, quinoa also pairs easily with any number of vegetables, fruits, nuts and seasonings, making it a versatile ingredient to have on hand for all kinds of simple side dishes and breakfast porridges. Quick cooking, substitute quinoa for rice in any recipe. It's also ground into a flour that can be used as a gluten-free substitute for wheat flour in cookies, muffins and loaves. Turns out that quinoa flour is perfect for baking with and great as a gluten-free alternative. And if you do still visit the natural food stores you can find quinoa pasta as well as the more exotic and earthier-flavored red and black varieties of quinoa.

Chocolate Quinoa Ricotta Bread

Recipe by Lisa Turner From 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood Published on December 18, 2012 Simple, moist, chocolatey gluten-free cake made with quinoa flour Print this recipe Ingredients: 2 cups quinoa flour 1/2 cup unsweetened cocoa powder, sifted 2 teaspoons baking powder 2/3 teaspoon sea salt 3/4 cup loosely packed brown sugar 2 large eggs 1 cup ricotta cheese 1/4 cup peanut or sesame oil 1 teaspoon pure almond extract 1 1/2 cups whole milk 1/2 cup semisweet chocolate chips or carob chips Instructions: Preheat an oven to 350° and grease an 8-inch loaf pan. In a large bowl, whisk together the flour, cocoa, baking powder and salt. In a medium bowl, whisk together the sugar, eggs, ricotta cheese, oil and almond extract. Gradually whisk in the milk. Make a well in the center of the dry ingredients. Pour the wet ingredients into the bowl and stir until just combined. Fold in the chocolate or carob chips. Transfer the batter to the prepared loaf pan, smoothing the batter evenly with a spatula. Bake for 50 to 60 minutes or until a cake tester or toothpick comes out clean. Let cool in the pan for at least 5 to 10 minutes before turning out onto a wire rack to cool. Can be served warm or cool. This loaf with keep for about 5 days if wrapped well in foil wrap or plastic wrap and stored in the fridge. Makes 1 loaf (10 to 12 thick slices)

More chocolate treats from Lisa's Vegetarian Kitchen:
Chocolate Nut Butter No Bake Fudge
Peanut Butter Chocolate Cake
Peanut Butter Chocolate Squares
Flourless Chocolate Cake

On the top of the reading stack: For the Time Being, Annie Dillard

Audio Accompaniment: Vladislav Delay

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