Comments on: The Incredible Hulk Can Bake

By: Natalie

Natalie — Fri, 13 Jan 2012 05:19:27 +0000

Can anyone comment on the nutritional value of spirulina once baked? I know with most foods, cooking/baking decreases the nutritional content. Does this hold true for spirulina?

By: Meghan Telpner

Meghan Telpner — Sat, 24 Sep 2011 16:56:27 +0000

Such a great idea!

By: Mircat

Mircat — Thu, 22 Sep 2011 21:43:46 +0000

This is AMAZINGLY delicious when drizzled with maple syrup. I got too excited and turned it out of the pan after only 5 mins of cooking and it completely fell apart. It still tastes great though. I can see why you use it in your French Toast recipe. I happen to love quinoa, so the taste is great for me. My hubby tasted it and said, “It tastes like vegetables” and made a face. Might have been better to introduce it covered with French toast toppings.

By: weekend recap: baking, retail therapy and candlelight | becoming-sarah

weekend recap: baking, retail therapy and candlelight | becoming-sarah — Sat, 03 Sep 2011 14:10:54 +0000

[...] study break to test out a recipe I’ve had my eye on for quite a while: Meghan Telpner’s Incredible Hulk Bread. Green bread? How could I say [...]

By: Quinoa & Flax Seed Gluten-Free Bread | The Kitchen Operas

Quinoa & Flax Seed Gluten-Free Bread | The Kitchen Operas — Mon, 18 Apr 2011 18:26:53 +0000

[...] of the recipes from Meghan’s superfood package, is Josh’s Incredible Hulk Quinoa Bread: a gluten-free quick bread, made with sprouted quinoa and green [...]

By: Making Love in the Kitchen: The Blog » Blog Archive » Today Is My Birthday and Presents For You!

Mon, 25 Oct 2010 10:02:17 +0000

[...] This little delight of greatness also makes an awesome grown-up Halloween treat. This is not my invention though. Must give credit where credit is due and this one comes from the same creator of The Incredible Hulk Bread. [...]

By: Making Love In The Kitchen: Happy Birthday To Me! | Appetizer | National Post

Mon, 25 Oct 2010 10:01:53 +0000

By: Erin

Erin — Wed, 18 Aug 2010 02:48:03 +0000

Thanks again Meghan. My mom has made the bread a few times and I really enjoy it. Last time she added pieces of peach which gave it a nice sweet flavour. I plan to make it in the next few days (using ground flax/water instead of eggs).

By: Meghan Telpner

Meghan Telpner — Wed, 05 May 2010 00:22:57 +0000

No need. Soak the quinoa over night and add the 3/4 cup of milk substitute.

By: Lara

Lara — Tue, 04 May 2010 23:05:04 +0000

The recipe says to soak the quinoa in 2 cups of water, but doesn’t mention the water again. Should 2 cups of water also be added in with the rest of the wet ingredients? Thanks!