A great way to use up leftover quinoa is to whip up this healthy gluten free banana bread. It’s made with cooked quinoa, is super easy to make, dairy free, naturally higher in protein, and very moist. Perfect for breakfast or snacking!
Total Time
1hr
4.6
5 Ratings
Author: Cotter Crunch
Servings:
8
Ingredients
•
2
cups
Quinoa
•
2
Small klein Små small pequeños Ripe Mogna reif ripe maduros
Bananas
•
1/3
cup
Coconut Sugar
•
2
Tbsp
Nut Butter
•
2
Eggland's Best Classic Eggs
•
2
Eggland's Best Classic Eggs
, separated
•
1/2
cup
Rice Flour
or Potato Starch
•
1
tsp
Baking Soda
•
1
tsp
Vanilla Extract
•
1
tsp
Simply Organic Cinnamon, Ground
•
1/4
tsp
Sea Salt
•
3
Tbsp
Coconut Cream
or Regular Cream
•
1/3
cup
Dried Fruits
or Coconut, Chocolate Chips
(optional)
Cooking Instructions
1.
Preheat your oven to 350 degrees F (180 degrees C).
2.
Cook the Quinoa (2 cup) according to package instructions.
3.
Once cooked and fluffy, add the Coconut Cream (3 tablespoon) to make it more like a porridge.
4.
Place quinoa, Banana (2), your favorite Nut Butter (2 tablespoon), Egg (2), and whites of the Egg (2) in a blender and blend until smooth. Batter will look like pancake batter.
5.
Pour into bowl and add Rice Flour (1/2 cup), Baking Soda (1 teaspoon), Vanilla Extract (1 teaspoon), Ground Cinnamon (1 teaspoon), Sea Salt (1/4 teaspoon), and Coconut Sugar (1/3 cup).
6.
Add any optional ingredients like Dried Fruits (1/3 cup). To make it more sweet, add in 1/4 cup more sugar or chocolate chips if desired.
7.
Pour into a 9x5-inch bread pan. Place in oven for 50-55 minutes or until bread is browned and cooked through.
8.
Let cool slightly then slice into pieces and serve.
Nutrition Per Serving
CALORIES
359
FAT
8.6 g
PROTEIN
11.4 g
CARBS
59.7 g
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