Now that we’ve reached our goal weight and exercise regularly, DH and I have added some treats back into our diet. It has been fun getting back into the kitchen, and one of the things I’ve wanted to explore is bread baking. I feel like sometimes the recipes just don’t turn out right and I’m not sure if it’s me or the recipe. So I’ve decided to join Bread Bakers, a group that has a monthly theme. This month’s theme was Ancient Grains, and I looked through my cookbooks and stumbled upon Quinoa Banana Bread.
A few notes about the ingredients:
- This can be made gluten-free.
- I searched high and low for quinoa flour, and only after trying at three different stores did it dawn on me to make my own. Duh. So I simply took some uncooked quinoa and ran it through my spice grinder.
- The recipe calls for melted virgin coconut oil, but I substituted olive oil.
- I tried a new way of cooking quinoa that worked great. It’s called the pasta method. Basically you cook it as if it were pasta–fill a pot halfway with water, bring to a boil, add quinoa, and cook for 10-13 minutes. Then strain it and let set for a few minutes. Fluff with a fork.
- The recipe suggested adding 2/3 cup of chocolate chips, but I was feeling healthy and added 2/3 cup of chopped walnuts instead.
The Verdict: DH and I LOVED this! The texture and flavor were excellent. It made a quick breakfast, and I felt good about getting in some protein from the quinoa.
More great ancient grains bread recipes!
This month’s BreadBakers’ theme is Ancient Grains, hosted by Robin at A Shaggy Dough Story. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. Here’s what our creative bakers came up with.
- Ancient 4 Grain Breakfast Bread from Cindy’s Recipes and Writings
- Ancient Grain Carrot Bread from The Schizo Chef
- Barley Flour Donut Muffins from I Camp in my Kitchen
- Blueberry Peach Quinoa Oatmeal Muffins from Magnolia Days
- Buckwheat Savoury Pancakes from Mayuri’s Jikoni
- Dimbleby’s Breastfeeding Bread from Food Lust People Love
- Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) from G’Gina’s Kitchenette
- Foxtail Millet Bagels from Cooking Club
- Garlic Cheesy Einkorn Crackers from The Wimpy Vegetarian
- Injera Bread from Spiceroots
- Little Millet Banana Bread from Sara’s Tasty Buds
- Millet Idli from Gayathri’s Cook Spot
- Multigrain Seeded Loaf from What Smells So Good?
- Quinoa Banana Bread from Wholistic Woman
- Seeded Spelt Boules from Culinary Adventures with Camilla
- Spelt and Buckwheat Soda Bread from A Shaggy Dough Story
- Spelt and Einkorn Sourdough with Caramelized Onions from Karen’s Kitchen Stories
- Spelt Bread from Hostess at Heart
- Spelt Sweet Potato Paratha from Cook’s Hideout
- Teff Crepes with Spinach and Mushrooms from A Day in the Life on the Farm
- Yeasted Jowar Naan from Sneha’s Recipe
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
This post also shared at Tasty Tuesdays and Works for Me Wednesday
Good for you for grinding your own flour! I love quinoa, I love banana, I love bread so I can’t imagine why I wouldn’t love this. Thanks for sharing!
It sounds impressive but was so easy. I can’t believe I didn’t think of it sooner!
would never have thought of making a quick bread using only quinoa. Looks nice.
Me either, this has been a fun challenge!
Wendy, A Day in the Life on the Farm
First I want to congratulate you and your husband for reaching your goal weight and working out. It is a long hard process and you should be very proud. This bread is a great way to treat yourself and still remain healthy.
Thanks Wendy! (love your name :-))
Julie at Hostess At Heart
Congratulations on reaching your goal! I think the fiber in these grains are definitely much better than the ap flour, and I am loving the flavors as well. This bread looks delicious and I am sure it was a delicious treat.
Absolutely! The flavor was amazing.
Wow, very impressive….I love your blog, you have really accomplished so much. Love this recipe too, love that it has quinoa in it. Take care!
Quick bread with quinoa and quinoa flour — wow, that sounds just amazing. It looks awesome too.
I never would have thought about cooking with quinoa flour!