Description
Enjoy these delightful mini blueberry breads, perfect for a snack or dessert.
Ingredients
Scale
- ½ cup uncooked quinoa (Plus 1 cup of water for cooking)
- 1 cup garbanzo & fava bean flour
- ½ cup brown rice flour
- 1 tsp. baking soda
- ¼ tsp. baking soda + ¼ t arrowroot + ½ t cream of tartar (OR 1 t alum- & corn-free baking powder)
- ½ tsp. sea salt
- 1 tsp. cinnamon
- 2 farm fresh eggs
- 1 ripe banana
- ¾ cup milk (whole or 2%, organic or raw)
- ½ cup coconut sugar
- 2 cups fresh blueberries (or frozen blueberries, thawed)
- Topping: ½ cup gluten-free rolled oats
- Topping: ¾ tsp. cinnamon
- Topping: ½ tsp. fresh nutmeg
- Topping: ⅓ cup grass-fed butter
Instructions
- Cook quinoa on stove per package directions (usually just simmer for 10-15 minutes).
- Preheat oven to 350 degrees.
- Line each well of the mini loaf pan with paper liners, or grease sides and bottom of each well. (Coconut oil or melted butter works fine)
- Mix dry ingredients in medium bowl – garbanzo & fava bean flour, brown rice flour, baking soda, homemade making powder, sea salt, cinnamon. (Save coconut sugar for wet ingredients).
- Beat two eggs in a large bowl. Add ripe banana and smash. Add milk and coconut sugar. Stir to combine.
- Pour wet ingredients into dry ingredients. Stir until completely combined. Do not over mix or loaves will be tough.
- Add quinoa. Stir to combine. Gently fold in blueberries. Pour into baking pan.
- Melt the butter. Add oats, cinnamon, and nutmeg. Stir to combine. Spoon the topping onto each mini loaf.
Notes
- For a less flakey topping, process the topping ingredients in a food processor.
Nutrition
- Serving Size: 1 mini loaf
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg