Apple Quinoa Lentil Loaf Recipes

APPLE QUINOA LENTIL LOAF

Steps:

• Preheat the oven to 350 degrees F. Line a loaf pan with parchment.
• In a medium skillet, heat the olive oil over medium heat. Add the onions, walnuts and garlic and cook, stirring occasionally, until the onions are softened, about 5 minutes.
• Meanwhile, combine the apple, celery, and carrots in a food processor and pulse until finely chopped (or finely chop with a knife). Add to the skillet and continue to cook, stirring occasionally, for 5 minutes.
• Meanwhile, combine the flaxseed and water in a small bowl. Stir and let sit for 3 to 5 minutes.
• Combine the lentils and quinoa in the food processor. Pulse until incorporated, but still chunky. Transfer to a large bowl. Add the apple-walnut mixture, oat flour, flaxseed mixture, thyme, rosemary, sage, and salt. Gently mix to combine, then transfer to the prepared loaf pan.
• Stir to combine the ketchup and cranberry sauce in a small bowl. Spread half over the loaf with a basting brush or spoon. Reserve the rest for serving.
• Bake until the loaf is heated through and the glaze starts to caramelize, about 1 hour and 15 minutes. Remove from the oven and let the loaf rest for 10 to 15 minutes, then serve with the remaining sauce.

APPLE LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
• Mix together flour, baking powder, soda, salt and nuts.
• In a large bowl, beat margarine, sugar and 1 egg until smooth. Beat in second egg, and stir in vanilla. Stir in shredded apples. Pour flour mixture into batter; stir just until moistened. Spread into prepared pan.
• Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean. Let stand 10 minutes, then remove from pan. Place on a rack to cool.

DELICIOUS LENTIL LOAF

Steps:

• Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
• Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
• Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
• Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
• Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.

APPLE QUINOA SPOON BREAD

Steps:

• Preheat oven to 375°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Fluff with a fork; cool slightly., Meanwhile, in a large skillet, heat oil over medium heat; saute apple, onion and parsnip with celery seed and 1/2 teaspoon salt until softened, 4-5 minutes. Remove from heat; stir in sage., In a large bowl, whisk together cornmeal, flour, sugar, baking powder and remaining 3/4 teaspoon salt. In another bowl, whisk together egg and 1 cup milk. Add to cornmeal mixture, stirring just until moistened. Fold in quinoa and apple mixture., Transfer to a greased 8-in. square baking dish. Pour remaining milk over top., Bake, uncovered, until edges are golden brown, 25-30 minutes. Let stand 5 minutes before serving.