So after making my Quinoa Banana Bread cookies yesterday I was curious if the same dough would work for a bread too…..well VOILA, it does! Same recipe as yesterday but baked in mini loaf pans for 30 minutes at 350 degrees.
1/2cup Better Body Foods Agave Nectar
2tsp Better Body Foods Organic Pure Vanilla Extract
2tbsp Better Body Foods Coconut Oil
3/4cup uncooked Better Body Foods tri-color Quinoa (cook with 1.5 cups of water)
1cup of gluten free all purpose baking mix
1/2cup of ground flax seed
<Optional: 1oz chopped walnuts & additional banana for the tops of the cookies>
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Combine quinoa & water in a small saucepan. Cover pot and bring to a boil. Reduce heat and simmer for about 15 minutes. Remove lid, fluff with a fork and set aside.
Once the quinoa has mostly cooled, measure out 1.5 cups and add it into a large mixing bowl with the flour, flax seed & cinnamon.
In a small bowl mash the banana with a fork until it becomes like a paste. Add in the oil, eggs, vanilla & agave and stir until well combined.
Pour the wet mixture into the dry mixture until well combined and then fold in the walnuts if you choose. The dough will be slightly wet so allow it to rest in the refrigerator for about 30 minutes and it will firm up.
Pre heat oven to 350 degrees. Place in parchment lined mini loaf pans and bake for 30 minutes!