Once egg was safe, I took my basic Quinoa Drop recipe and tweaked it.
The result is a very yummy, very filling bread-type finger food that Zac just loves!
I’ve made these into flatbreads, and I’ve also not smoothed them out on the cookie sheet and left them mounded for a more “biscuit” type presentation, and both work equally well.
Try it both ways to see how you like it!
These are great for trialing baked-in eggs when you have limited safe foods to work with, and since they work so well as a bread, it’s great for trialing spreads like peanut or sunbutter, too.
Start by cracking two eggs into your blender. Turn it on for just a few seconds to mix the eggs a bit.
Now that goat milk is safe, I also add a little goat milk to the blender. If you don’t have a safe milk, you can just use water.
Then add 1 1/2 cups of quinoa.
Process until smooth.
Then dump in another cup of quinoa and mix it in by hand.
The result should be very thick and spoon-able.
Line a cookie sheet with parchment paper. Using a large spoon, scoop out dollops of the mixture onto the sheet.
Use the spoon to flatten them out a bit if you want, or leave them mounded for a sort-of biscuit.
Bake for half an hour, flip, bake for another 5-10 minutes and voila! Quinoa Eggbread!
These really do resemble a pita-style bread, but I don’t know that I’d use them for a sandwich. They’re very dense! Again, though, with some of these basic “food-trial recipes”, I struggled with what to call them. ‘Bread’ seemed the closest fit.
Still, it’s a very good two (or three) ingredient finger food for the kiddos. Zac loves when I make these! He insists on grabbing one in each hand and stuffing his face. He’ll eat a full tray of them every day…sometimes I even have to make a second batch!
Here they are in biscuit form
If you have any spices to add or veggies you could shred and add, that would certainly make these even better. Let me know if you make any tweaks that work!
- 2½ c. cooked quinoa
- 2 eggs
- ⅓-1/2 c. milk
- Preheat your oven to 375 degrees F.
- Put 2 eggs and ⅓ c. of milk in the blender and blend until well mixed.
- Add 1½ c. of cooked quinoa, and process until smooth. You may need to add some more milk if it needs it.
- Add another 1 c. of cooked quinoa and mix it together by hand.
- Spoon onto a parchment lined cookie sheet and smooth them out with a spoon, if desired.
- Bake for 30 minutes; flip. Bake for an additional 5-10 minutes.
- Let cool and enjoy your healthy treat!
Trying it now! 🙂
Yay! Hope he likes it!
Just made these and she loves them! Along with the meatballs and drops! Silly question but how do you store the bread, in the fridge? Oh and when I made the meat balls I actually made a meat loaf, then cut it in long slices long ways and used a cookie cutter to cut into small circles (a small biscuit cutter) so I could freeze into single portions however you can also get cookie cutters and cut the loaf into fun shapes! Thanks again Carrie! 🙂
Stacy, I love the idea of cutting out meatloaf into shapes! So cute for kids!
It makes me so happy to hear these recipes are being loved by kiddos. Thanks for letting me know they’re working out for you.
Honestly, the bread is almost always consumed in a single day, so I just leave it on the counter so he can help himself. Someday in the future he’ll have enough safe foods that he won’t eat an entire batch in a day and I’ll have to figure out a better way to store them. So far, if we do have any leftovers, I put them in the fridge…but they’re sort of soft and not very yummy the next day. I’ve been putting them back in the oven for 5-10 minutes just to crisp them up a bit on day 2. That makes them almost as good as new. Hope that helps!
Hugs, Stacy!
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When did egg become safe for your little one? Any specific type of egg?
We got eggs as a safe in April. Chicken eggs raised by my dad and mom that are mostly free-range with corn-free and soy-free feed supplements. 🙂 These are also the chickens we eat now!