In a BlendTec, whiz the quinoa, flax and almonds to a coarse flour, then dump the flour into a mixing bowl. Add the remaining dry ingredients and mix. Then add the eggs, coconut oil and water, and mix. Next, stir in the zucchini, cabbage and walnuts, and finally fold in the red currants. Best to let the batter sit for 20 minutes so the quinoa and flax can soak up the water before baking. The bread will be moister that way. Adjust water if necessary.
Then, liberally coconut oil the loaf pans or muffin tins. This will make the outsides crusty so that they slide out of the pans but they will also have more flavor. Spoon the thick but somewhat drippy batter into the baking dishes and, if making small loaves, bake on 350F for 45 minutes. If baking muffins, bake for perhaps 35 minutes. Serve hot bread with solid coconut oil; it'll be like a butter.
BTW, I used the cabbage because I only had one zucchini and felt like I needed more. The bread ended up with white pieces throughout which made it more colorful, and, the flavor and chewiness was perhaps enhanced. Nice accident :) Cabbage is slightly sweet anyway so it was a good call.
|Oops, realizing I'll need more zucchini ... hmmm, what to do?|
|Right! I'll just add a cup or two of shredded cabbage ... and some currants for color.|
|Before baking ... garnish with red currants.|
|Yummy right out of the oven with a little cold coconut oil on top as "butter"!|