Pumpkin & Pomegranate

I admit that I am a tad speechless right now.  I don’t know exactly how to describe this, except that it is truly scrumptious. A gourmet treat to behold. I had 2 slices for breakfast, but I could easily see this as a base for a little canape as well. The loaf is small, but dense, a bit like biscotti, though not as long and skinny when you slice it. It is not a sandwich bread, but more a dense, protein packed, scone like delight. The sweetness of it also was a treat for breakfast with my coffee last week. It may sound a bit daunting to make, but really it is quite easy.

I hope you all had a lovely weekend!

Caramelized Onion and Fig Quinoa Bread

Ingredients:

• 1 3/4 C. Quinoa Flour
• 1/4 tsp. Baking Soda
• 3/4 tsp. Sea Salt
• 3 T. Olive Oil
• 1/2 Large Sweet Onion, sliced
• 3/4 C. Unsweetened Fig Preserves*

Method:

1. Preheat oven to 300° F.
2. Lightly oil a baking stone or baking sheet with a little olive oil.
3. In a heavy skillet, caramelize the onion slices slowly in 2 T. of the Olive oil.
4. Using a mixer with a paddle attachment, combine the quinoa flour, baking soda, and salt.
5. Once the onions have been caramelized add them to the flour mixture along with 1 T. of olive oil and the fig preserves. Mix to combine.
6. Sprinkle a flat surface with a little quinoa flour, and turn out the sticky dough onto it.
7. Mold the dough into an oval shaped loaf and then place the loaf onto the oiled baking stone or baking sheet.
8. Using a sharp knife make a long slash on the top of the dough to allow the steam to escape.
9. Bake in the oven for 1 hour and 30 minutes.
10. Let cool before storing in an airtight container.

*To make the fig preserves I used fresh figs, which I peeled, chopped, and simmered on the stove until they reached preserve consistency. I then stored them in the freezer as freezer jam. I did this last summer and cannot wait for this year’s fig harvest!