Quinoa, Carrot and Hazelnut Bread

Posted on October 19, 2010 by


I’ve been told the quinoa obsession is out of control. But there’s something about a grain that can be used in sweet baked goods that I find irresistible.

A handful of carrots left over from farmers market inspired this bread, which leans more towards a dense cake, but less sweet, than actual bread. Best served straight out of the oven with butter spread on top. For the ultimate in foodie heaven, add some marmelade to it. Fika bliss.


  • 2 cups flour
  • 2 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 3/4 tsp. salt
  • 4 Tbsp. butter (1/2 a stick, or about 50 grams)
  • 2 eggs
  • 1/2 cup uncooked quinoa
  • 1/3 cup organic sugar
  • 4 grated carrots
  • 3/4 cup chopped hazelnuts
  • 1/2 cup golden raisins (can be replaced with currants)
  • Note: for gluten free version (which is pictured above), replace flour with all purpose gluten free flour and add 1tsp. xantham gum


  • Mix flour, baking powder, cinnamon and salt
  • Cook quinoa. Once quinoa has cooked, remove from stove and add in butter. Cover and allow to melt.
  • In a separate bowl mix eggs, then add in sugar and carrots.
  • Combine all ingredients, adding in hazelnuts and raisins.
  • Place in greased baking pan. Bake at 350 F for 35 min, or until top is golden brown.
Posted in: Food/Recipes