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.
3 ripe bananas
1 tablespoon vanilla extract
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
- Preheat oven to 350 degrees F.
- Peel bananas and place in large mixing bowl. Using a fork, thoroughly mash the bananas into baby food consistency.
- 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.
- 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.