Quinoa and millet bread with chicken-liver pate

I tried another recipe for a bread since I wanted to make some chicken-liver pate for this week. Quinoa and millet are better grain options as they are gliadin free (one of the main gluten proteins in wheat, barley and rye).


Quinoa and millet bread recipe

Quinoa supports heart health, may help with weight loss due to its protein and fibre content, may help fight cancer due to its antioxidants and is also a good source for bone health. Quinoa contains a lot of nutrients, including manganese, magnesium, phosphorus, folate, copper, iron, thiamine, zinc, riboflavin, B6, potassium, selenium, vitamin E, niacin and calcium.


Millet, apart from being a great food for birds in winter, it's are very good food for humans too. Packed with fibre, high in protein, containing also antioxidants, iron, magnesium, phosphorus and folate- it's a great grain for those with digestive issues.


Liver is nature's superfood, as its high in essential nutrients, in some cases higher than the plants and berries. Liver is packed protein, iron, vitamin A, B vitamins, selenium, vitamin C, phosphorus, zinc, copper, manganese. Not everyone enjoys liver, but you can try liver pate if eating liver is not your thing.


Organ meats, also called offal, have been part of the traditional diets for centuries and they are far nutrient tense than the muscle meats we are used to consuming. For example, beef liver contains 50 times more vitamin B12 than a steak and by far more B vitamins and folate than other foods on the planet. It's recommended to consume different organ means from animals to support the same organs in human body. Animal organ means have also highest amounts of CoQ10 per 100 grams, which is an essential element required by every single cell in our bodies. Lack of CoQ10 in the body is thought to be linked with heart disease, cognitive decline, diabetes, cancer, fibromyalgia.



Quinoa and millet bread

(I used this recipe from Botanical Kitchen for inspiration)

12 slices


Ingredients

  • 1 cup of quinoa flour (I buy this one in Estonia)

  • 1 cup of millet flour (I buy this one in Estonia)

  • 1/2 tsp of baking soda

  • 1 tsp of fine sea salt

  • 4 tbsp of psyllium husk (I used this one) with a 1 cup of water

  • 3 tbsp of olive oil

  • 1 tbsp of apple cider vinegar

  • 3/4 cup of water

  • You can add dried rosemary, small chopped pieces of olives, small chopped pieces of sun-dried tomatoes to add additional flavour to the bread

  • Mix of seeds to sprinkle at the top (I used these ones + I added some hemp seeds)


Instructions


Pre-heat the oven to 165C (325F). Use a silicone loaf pan (grease inside). Or you can use a standard loaf pan, where you put the parchment paper inside and grease well.


Soak the psyllium husk in water for 10 minutes.


Mix together dry ingredients. Then add in the dry ingredients soaked psyllium husk, olive oil, apple cider vinegar and finally some dried rosemary or olives or sun-dried tomatoes.


Pour the mixture in the pan and sprinkle the seeds to the top. Press the seeds gently, so they stick better to the batter when baking.


Score 4 diagonal / / / / lines with a knife on top of the bread to allow the steam to escape while baking. Bake for 45 minutes.


The score again 4 diagonal / / / / lines on the top of the bread (it is very important).


Bake another 45-60 minutes in the oven- try if the skewer or a match stick inserted comes out clean.


Take the bread out from the oven and let it rest for 10 minutes. Then remove from the pan, cool down and cut for serving.


Enjoy with the below chicken liver pate.


*****



Chicken liver pate

Makes 2x250g jars


Ingredients

  • 400g of chicken liver (if you have access to organic, the better)

  • 1 cup of chicken broth

  • 3 portobello mushrooms

  • 1 medium sized onion

  • 2 garlic cloves

  • 150g of butter

  • 1 tsp of dried thyme

  • 1 tsp of dried rosemary

  • 2 tbsp of balsamic vinegar

  • Salt and pepper to taste


Chicken liver pate recipe

Instructions


Melt 100g of butter in the pan. Fry the chopped onions and garlic. Add in there roughly chopped portobello mushrooms, thyme, rosemary, balsamic vinegar. Sautee for 6 minutes or so then set the mixture aside in a bowl. Put the rest of the butter in the pan, and fry the chicken livers for 8 minutes. Add salt and pepper to the chicken liver.


Then mix the mushrooms and chicken liver together and add the chicken broth. Fry another 2 minutes and leave it in the pan to cool down. Then take a hand blender, pour the mixture from the pan into a bigger bowl or glass jar and blend the mixture until smooth. It's ok to look like a thick, a bit runny batter as when you put it to set in the fridge, it will get thicker.


Enjoy with the above quinoa and millet bread.



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