Full Recipe
Author
Charlotte Rutledge | 2016-04-12
Description
It's hard not to love this bread. It's made using two forms of quinoa — the flour and the cooked grain — which both contribute to its moist, tender texture and subtle nutty flavor. Meanwhile, pockets of sweet dates and buttery pecans make it into each bite so that even a plain slice of this loaf is compelling and appetizing. We also enjoy serving toasted slices tartine-style, with creamy cheese and salty cured ham.
