I declare this week a cooking success!
I never used to be any good at cooking (and I used to hate it, too… maybe I’ll write a post about how I changed my mind about cooking and came to love it?) In the past 6 months, I’ve noticed that things are just kinda working out. Whether I’m following a recipe or throwing something together without one, everything tastes good! And as a result, I’m being more creative in the kitchen. This week for dinner we had Morrocan-style chicken (sort of similar to this recipe, but I added diced sweet potato, topped with crushed almonds, and served with a side salad); homemade healthy hamburgers; fried rice without rice with sweet and sour veggies; and an amazing chocolate pudding that is healthy, takes five minutes, and had Tom asking for seconds.
But I digress. Even well before I was a nearly-competent cook, I have always enjoyed baking – which is why baked goods tend to feature on this blog. The other reason is because baked goods can be chock-full of Fairtrade/Fair Trade ingredients.
Case in point:
These are some of the Fairtrade/Fair Trade ingredients I used to make this amazing quinoa, banana and coconut bread from Every Healthy Day. I love Ebony’s blog, and not just because the name is kind of similar to my blog name. Her healthy recipes are amazing, her photography is stunning and she loves to travel! My kind of girl.
I made this loaf again last week and decided to add some blueberries.
1/2 cup uncooked Fairtrade quinoa
3 ripe Fairtrade bananas
1/4 cup melted Fair Trade coconut oil
1/4 cup Fairtrade raw honey
1 tsp Fair Trade vanilla extract
1 cup all-purpose wholemeal flour
1 cup rolled oats (plus some extra to sprinkle on top)
1 tsp baking soda
1/4 tsp sea salt
1/2 cup shredded coconut (plus some extra to sprinkle on top)
2 tbsp ground flaxseed
1/4 cup milk (Ebony’s recipe calls for organic coconut milk, but cow’s milk/soy work fine. I’ve replaced it with each before).
1/2 cup of blueberries (frozen are fine)
1. Cook quinoa according to package directions. Set aside.
2. Preheat oven to 175 degrees Celsius and prepare your loaf tin by lightly greasing with coconut oil or lining with baking paper.
3. Mash the bananas with a fork in a large bowl (or pulse them in a food blender if you’re lazy, like I am).
4. Melt the coconut oil and stir it in to the mashed bananas.
5. Add the honey and vanilla extract.
6. In a separate bowl, mix together the flour, oats, baking soda, salt, shredded coconut, flaxseed, and cooked quinoa.
7. Combine dry ingredients with wet banana mixture in the larger bowl and mix until thoroughly combined. Stir in the milk.
8. Coat the blueberries in a little bit of flour and drop them into the mixture (the flour helps stops the colour from bleeding and prevents the blueberries from sinking to the bottom of the mixture).
9. Pour bread batter into prepared loaf tin. Sprinkle with a handful of rolled oats and shredded coconut.
10. Bake until the top of loaf is golden brown and sides are pulled away from the pan. A skewer test should come out almost clean. Ebony’s recipe suggests 45 – 50 minutes. In my oven, this loaf takes 40 – 45 minutes.
11. Allow to cool completely before removing from pan. Wrap tightly in foil and keep in the fridge. Will keep for four days (and freezes well!).
One of my favourite things about cooking with quinoa is that is can be used to make both savoury and sweet dishes. This bread is nutty, dense and a bit sweet – perfect for breakfast or snacking on throughout the day.
A massive thanks to Ebony of Every Healthy Day for this lovely recipe.
Buying the ingredients linked on this page will earn me discounts when I buy Fair Trade and Fairtrade products. Thank you for supporting the ethical brands and items that support One Fair Day.