Easy Gluten-Free Quinoa Blueberry Bread

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Average Rating: 5 | Rated By: 1 users

This recipe is a healthier version of classic blueberry bread and yet couldn’t be simpler to make. It is soft and moist, flavoured with lemon zest and cinnamon and is packed with fresh blueberries. Quinoa is a complete protein and contains all nine essential amino acids, including lysine and isoleucine acids, which most other grains lack. Starting your day with this gluten-free quinoa blueberry bread will give you lasting energy and keep you full for hours

Ingredients

  • 2 Tbsp. quinoa
  • 1/2 cup hot water
  • 1 1/2 cups gluten-free 1-to-1 baking flour
  • 3/4 cup quinoa flour
  • 1/2 cup coconut sugar
  • 1 Tbsp. GF aluminum free baking powder
  • 1 tsp. GF ground cinnamon
  • 1/2 tsp. Baking soda
  • 1/4 tsp. Pure sea salt
  • 2 large eggs
  • 2/3 cup sparkling water
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. Apple cider vinegar
  • 1 Tbsp. Lemon zest
  • 12 oz. fresh blueberries (not frozen)
  • Instructions

  • Preheat oven to 400 F and line a loaf pan with parchment paper
  • Soak quinoa in hot water for 15 minutes then drain well
  • While the quinoa is soaking, in a large bowl mix flour, coconut sugar, baking powder, cinnamon, baking soda and salt
  • In a separate bowl whisk together eggs, sparkling water, olive oil, apple cider vinegar, lemon zest and half the quinoa. Add to dry ingredients and mix well. Stir in blueberries and pour batter into prepared loaf pan. Sprinkle with remaining quinoa
  • Bake for 50 to 55 minutes until golden brown and toothpick inserted in the center of the loaf comes out clean.
  • Remove from the oven and cool in the pan on a wire rack before slicing


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