Lemon Blueberry Quinoa Bread with Chobani.
Today at the Farmer’s Market I picked up several lemons and packages of blueberries with the hope of whipping up a batch of bread this morning. The sun is shining, the weather is gloriously warm and I thought it would be a lovely treat for my family. I opted to add some cooked quinoa (tri-color) that I had in the fridge for extra protein. It is perfection!
2 ripe bananas
1/3 cup of vanilla, lemon or plain Chobani
1 cup of vanilla almond milk
1/4 cup of white sugar
1.5 teaspoons baking soda
1.5 teaspoons of vanilla extract
2 lemons zested
Juice from one lemon
3/4 cup of cooked quinoa
1 cup of all-purpose flour (I used King Arthur)
1 cup of whole wheat flour (I used King Arthur)
1-2 cups of freshly washed blueberries (tossed in some flour to coat)
1 tablespoon of fresh lemon juice
1/2 cup of confectioners sugar
Preheat your oven to 350 degrees and spray your loaf pan with baking spray. Set aside. In your stand mixer, with the paddle attachment, blend the two bananas together until rather smooth. Add the yogurt, milk, sugar, soda, vanilla, zest and lemon juice. Blend well. Then add the quinoa and flours. By hand, add the blueberries gently avoiding breaking them up. Then pour your batter into your prepared pan. Bake for 38-42 minutes or until a toothpick inserted comes out clean.
When cooled, whip up the glaze and drizzle over the top.
— Knead to Cook
Can you inform me of the sugar and calorie content? Thanks!
Erica, As it stands right now I don’t have a calorie counter on my page but if you google one you can input the ingredients and get a rough estimate. Working on adding that 🙂
Try using truvia or splenda works great
My stomach goes to war when I use splenda. Not so good for me but whatever works for you – I’m thrilled!
Any way to make these gluten free?
You can replace the flour with a gluten free option. I know that King Arthur flour does have a gluten free all purpose flour that you can get at the store.
Hi, this looks really tasty, but I’m wondering how I could use quinoa flakes in the mix. Perhaps 1.5 cups of gluten free flour and 1.25 cups of quinoa flakes – would this work?
And could I use regular cow’s milk (skimmed) or soya milk instead of the vanilla almond milk?
So many questions! Very new to baking…
I haven’t but that’s the fun in baking – it’s all experimental! I would try the quinoa flakes for sure. You can sub out the flour for gluten free for sure.
Hi, this looks SO good, do you think I can use all wheat flour? Really trying to stay away from AP flour…
It will most likely be a bit more dense but I don’t see why not. Or use a combination of the two flours.