I had a batch of leftover quinoa and found this recipe online that I wanted to try. Sometimes you need to step outside of your own recipes/head for inspiration. This bread is the bomb! Just perfection, seriously. I made a few adaptations, mainly to make it gluten free, but not many others. Super moist and protein packed thanks to the quinoa. Perfect way to use leftover quinoa that you have on hand. I love this for breakfast alongside your smoothie. I topped my slice with Justin’s almond butter and it was just perfection. Highly recommended.
1 cup of cooked quinoa
3 ripe bananas
1/4 cup of melted coconut oil
1/4 maple syrup
2 teaspoons of vanilla extract
1 cup of gluten free flour (I love Bob’s Redmill 1 to 1 GF flour)
1 cup of gluten free rolled oats (again Bob’s Redmill)
1/2 cup of toasted coconut flakes
3 tablespoons of flax seed meal
1 tablespoon of ground cinnamon
1 teaspoon baking soda
1/8 teaspoon salt
1/4 cup of cashew milk – I like Silk (coconut, almond, or whatever type of milk you prefer)
Preheat your oven to 350 degrees. Spray your loaf pan with baking spray and set aside.
In your stand mixer with paddle attached, add your bananas and mash them down. Then add oil, syrup and vanilla.
In a separate dry ingredient bowl, add your flour, oats, soda, cinnamon, salt, coconut, flax and quinoa. Whisk to combine. Then proceed to dump that into your wet ingredient bowl. Add your milk. Blend to combine.
Add the batter to the prepared pan. I sprinkled the top with coconut and oats. Bake for 50 minutes or until a toothpick comes out clean. Let cool completely before slicing.
Oh today’s run brought me wearing shorts however it was a crappy, cement-leg run. Humbling. Sad. Pathetic. You name it. I seem to be “on” for my long runs and have no gas for my short runs. I don’t know. They are all part of the plan…
Here’s my recap:
Sunday: 16 outdoor miles
Tuesday: 4 treadmill miles/weights/core
Wednesday: 3.5 fartlek-filled miles
60 degrees on tap for today!!! So excited, I won’t lie. Enjoy your day!
— Knead to Cook