Blueberry Quinoa Bread

This recipe gives a little twist to the traditional banana bread. It is loaded with antioxidants and fiber. I only add the glaze because the kids love the sweet and sour taste of it and never forget asking for it.

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The blueberry bread tastes absolutely delicious with the lemon sugar glaze. Or serve it warm topped with dairy free vanilla ice cream and fresh blueberries.

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Blueberry Quinoa Bread With Lemon Glaze
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 1 ripe medium banana
  2. 1 cup soy or almond milk
  3. 1/3 cup vanilla soy yogurt
  4. 1/3 cup date paste (see recipe in "dessert" section)
  5. 2 tbsp brown sugar
  6. 1 tsp vanilla extract
  7. 3/4 cup cooked quinoa
  8. 2 cups whole wheat flour
  9. 1 1/2 tsp baking soda
  10. 1 cup frozen blueberries
  11. 1 tbsp lemon juice (optional)
  12. Additional brown sugar to drizzle on bread (optional)
Instructions
  1. Heat oven to 375 degrees F.
  2. In a large bowl mash the banana with a fork. Add yogurt, milk, date paste, sugar and vanilla and mix well.
  3. In a small bowl combine flour and baking soda.
  4. Add the dry ingredients to the wet mixture and combine well.
  5. Stir in blueberries.
  6. Fill dough in a loaf pan lined with parchment paper or use a silicone pan. Bake for 40-45 minutes until a toothpick inserted into the center comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely.
  7. Drizzle lemon juice on the bread and sprinkle sugar on top.
  8. Cut into slices and serve.
http://plantbasedhappy.com/

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