A mixture of quinoa and spelt flour is used to make this rustic breakfast loaf. Spelt is an ancient grain (dating back more than 5,000 years), which has a lower gluten content than wheat flour. The seeds in the mixture give slow-release carbohydrates for a healthy and filling breakfast. Serve buttered with your favourite jam or marmalade.
Nutritional Information: Energy 277kcal/1173kJ; Protein 21g; Carbohydrate 42g, of which sugars 8g; Fat 5g, of which saturates 2g; Cholesterol 0mg; Calcium 82mg; Fibre 3g; Sodium 3mg.
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