Chocolate Banana Bread
Ingredients
- 6 large eggs, room temp
- 3 TBSP honey, or pure maple syrup
- 3 TBSP coconut palm sugar
- 1/4 c coconut oil, or butter
- 1 tsp vanilla, optional
- 3/4 c Ancient Harvest Quinoa Flakes
- 1/3 c cacao/cocoa powder
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 c mashed ripe bananas, about 4 medium bananas
- 1/4 c chocolate chips (dairy free)
Directions
- Preheat oven to 350F.
- Beat honey, coconut sugar, and oil/butter together until combine.
- Add in eggs and mix evenly.
- In another bowl combine quinoa flakes, cacao powder, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients until all the ingredients are mixed in well.
- Mash bananas, you can use the same bowl you used for the dry ingredients. If you like less texture you can blend them smooth in a mini food processor.
- Stir the bananas into the batter and set aside.
- Spray a 10×4 loaf pan with non-stick spray and line with parchment paper.
- Place bread in the oven for 30 minutes.
- Sprinkle the top of the bread with chocolate chips, just pull the rack out don’t remove the bread from the oven.
- Slide back in and continue baking for 20 minutes or until a toothpick comes out clean.
- Let cool for 10-20 minutes on a wire rack before lifting the parchment paper and removing from the pan to continue cooling.
- Enjoy!
Pumpkin Quinoa Brittle
Ingredients
- ¾ cup Ancient Harvest ™ Traditional Quinoa, dry, uncooked
- ½ cup Ancient Harvest ™ Quinoa Flakes, dry, uncooked
- 1 tablespoon Amaranth, dry, uncooked
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- 1 tablespoon brown coconut sugar or regular brown sugar)
- 1 ½ tablespoons white coconut sugar or white granulated sugar
- 1 teaspoon vanilla bean paste or Mexican or Madagascar vanilla
- 3 tablespoons coconut oil, melted
- 1 teaspoon pumpkin flavor extract
- 1/3 cup organic grade A maple syrup
- ¼ cup pecan pieces, optional
- ¼ cup pepitas or pumpkin seeds, optional
Directions
- Preheat oven to 350 degrees F.
- Line a cookie sheet (13” x 9”) with parchment paper.
- Combine all dry ingredients in a bowl. Mix well.
- Add wet ingredients to dry ingredients. Mix well. Mixture should appear slightly wet and clump together at the bottom of the bowl.
- Spread the mixture on cookie sheet, flattening with a spatula until mixture is about ¼ inch thick.
- Optional: top with pecan pieces and pepitas.
- Bake the quinoa brittle on the bottom rack of the oven for about 10-12 minutes or until fragrant. Then, transfer the cookie sheet to the top oven rack for another 6-10 minutes until crispy and golden brown. Edges of quinoa brittle should be crispy and possibly a little burned. The mixture will also spread out while cooking. This is normal.
- Let cool for 10-15 minutes or until brittle has firmed up and dried. Break apart or cut into squares. Serve or save in a Tupperware or tin. This lasts about 5 days at room temperature.
Quinoa Muffins
Ingredients
- 3 ripe med bananas, mashed
- 1/4 cup coconut sugar
- 2 eggs (or flax eggs)
- 1/4 cup cashew butter (or any nut butter)
- 1 tbsp vanilla extract
- 1 cup Ancient Harvest quinoa (cooked)
- 1 1/4 cup gluten free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
Directions
- Combine wet ingredients in a large mixing bowl
- Add in dry ingredients, mix until all incorporated
- Pour batter into muffin tins with liners
- Bake at 350 for 20-25 minutes
- Will keep in fridge for 5 days or in freezer for 6 months. Just pop out when you want a sweet treat!