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I wanted to make a tasty, gluten-free fruit and nut bread packed with flavor, but minus the added sugar. Here, the fig and banana act as a natural sweetener while the quinoa and walnuts give this treat a generous serving of protein and healthy fats; making for a well-balanced nutritional food. This powerhouse of nutrients results is a dense, moist loaf that’s great for breakfast or an afternoon snack.  

Serves 8

Ingredients:

3 ripe bananas
1 tablespoon vanilla extract
2 eggs
1 tablespoon baking soda
1 tablespoon baking powder
1 tablespoon salt
2 cups gluten-free oat flour
1 cup quinoa, cooked
1 cup fresh figs, sliceed
½ cup walnuts, chopped

Directions:

 

  1. Preheat oven to 350 degrees F.
  2. Peel bananas and place in large mixing bowl. Using a fork, thoroughly mash the bananas into baby food consistency.
  3. Add the vanilla extract, and eggs to the banana mash and mix thoroughly. Gently fold in the baking soda, baking powder, salt, oat flower, quinoa, fig slices, and walnuts.
  4. Spray a 9-inch loaf pan with non-stick spray. Add the batter and place in the oven on the middle rack. Line the surface of the batter with roughly 5 fig slices for added texture and presentation. Bake for 70 minutes or until golden brown and a toothpick entered in the center comes out clean.

Now ready to serve! Combines perfectly with a morning cup of coffee or an afternoon tea.

For more recipes using Peruvian superfoods, visit here.

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