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