Helga’s Quinoa and Flaxseed Bread is a fabulous foundation to all manner of magnificent meals. It can be used as the base for a sensational savoury sandwich as well as to start off a stunning sweet treat.
Helga’s Quinoa and Flaxseed Bread is a fantastic new addition to any diet that is weight and health conscious. It incorporates the fantastic health benefits of the Quinoa seed, a super food that is new to the Australian diet but has been a staple in South America for thousands of years.
Quinoa is low GI and contains twice the protein of white rice, as well as being rich in vitamins and minerals.
Dr Joanna McMillan is a registered nutritionist and accredited practicing dietitian who has written a paper called ‘Quinoa – the super seed’. Here is some information about the super food from her paper.
Quinoa is relatively low in fat and has less than 1g/100g saturated fat. Most of the fat present is of the omega-6 polyunsaturated fatty acid family. There is no trans fat present.
Quinoa stands above common grains with more dietary fibre than cous cous and pasta.
Quinoa ticks key health boxes so Australians should look to remove lesser quality, processed foods from their diet, such as refined cereals and replace them with Quinoa.
The super-seed Quinoa should be incorporated into everyday breakfast and lunch options, and even into our recipe repertoires.
Here we have a recipe for Cinnamon Ricotta and Strawberry French Toast that sounds like a delicious Sunday brunch.
4 slices Helga’s Quinoa and Flaxseed bread
2 eggs, beaten
1 tablespoon butter
1/2 cup low fat ricotta
1/2 teaspoon ground cinnamon
200g strawberries, hulled and halved
1 small banana, peeled and sliced
Honey to serve
2 tablespoons flaked almonds, toasted
1. Dip one slice of bread into the beaten egg. Heat the butter in a frypan over a moderately high heat. Cook the French toast one slice at a time for 1-2 minutes each side or until golden brown. Continue cooking the remaining toast.
2. Mix the ricotta and cinnamon together. Slice each piece of French toast in half crossways and spread with half of the cinnamon ricotta.
Top with half of the sliced strawberries and banana and sandwich with the remaining halves of the French toast. Finish with the ricotta, strawberries and banana. Drizzle with honey and scatter with the toasted flaked almonds and serve.