QUINOA RASPBERRY BANANA BREAD

My quinoa obsession continues with a feel-good recipe that's a perfect snack to have around the house over the weekend. Try it out and let me know what you think! 


QUINOA RASPBERRY BANANA BREAD

Recipe by Alicia Lamore

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Ingredients

• 2 cups whole wheat flour
• 1/3 cup raw quinoa
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/4 tsp cloves or nutmeg
• 1 tsp sea salt
• 3 over-ripe bananas 
• 1 tsp fresh lime juice
• 1 tsp lime zest
• 1 cup plain non-fat greek yogurt
• 1 egg
• 1/4 cup egg whites
• 3/4 cup organic cane sugar
• 1 cup frozen raspberries

Cooking Directions

1. Spray 2 loaf pans with a baking spray. Preheat the oven to 325.
2. In a blender or magic bullet, blend the quinoa until it becomes a flour.
3. Mix the following dry ingredients in a large bowl: Whole wheat flour, quinoa flour, baking powder, baking soda, cinnamon, cloves or nutmeg and sea salt.
4. In another bowl, whisk the following wet ingredients: Mashed bananas and lime juice. Then, whisk in the organic cane sugar, greek yogurt, egg and egg whites.
5. Mix in wet ingredients with dry ingredients, stirring just until they are combined.
6. In a small bowl, add raspberries and a couple teaspoons of flour to absorb the moisture from being frozen. Then, add them into the mix.
7. Pour the mixture evenly between the two pans and bake for 45 mins. Test for doneness with a toothpick. If still wet, continue cooking for another 10 mins. The cook time defers depending on size of your pans and ripeness of the bananas. If you wish to use 1 pan only, bake for 1h and 15 mins. 
8. Let cool before taking the bread out of the pans and placing them on a wire rack to completely cool.
9. Cut into even slices and enjoy.

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