Quinoa nut butter bread

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~Too many things to include in the header: it’s vegan, gluten free, and date sweetened


Disposable camera style pic of a bread you will not dispose of! This one is slightly modified from my buckwheat bread recipe.  It is golden, in terms of the slight filter edit, taste and health properties people.  Quinoa has all nine essential amino acids, so it’s a complete source of protein.  I blended some washed and dried uncooked quinoa into a flour, but you can buy it as a flour too, or try oat flour.  You can also use any nut butter you prefer.  I used peanut, which is actually a legume.  So this one’s legume butter bread, mmm…  It’s date sweetened, with dehydrated apple chips mixed in, but the chips can be swapped out or omitted.  Don’t omit though, be a wild and crazy baker of quick bread.

Quinoa nut butter bread

2 cups quinoa flour

1 teaspoon cinnamon

1/2 teaspoon cardamom

1/2 teaspoon sea salt

2 teaspoons baking powder

1/3 cup nut butter

1 3/4 cup water or almond milk

1 cup packed dates

2 flax eggs (2 Tablespoons flaxseed meal whisked with 6 Tablespoons water)

2/3 cup mix-ins


  1. Preheat the oven to 350 F and grease or line a loaf pan with parchment
  2. If blending your own quinoa flour, use a high speed blender or food processor and blend/process.  Then whisk to combine all dry ingredients in a large bowl
  3. Prepare flax eggs and set aside to thicken, 5-10 minutes.  Meanwhile, pit the dates if you need to, then blend or process the dates, nut butter and all liquid ingredients until it’s pretty consistent. Add the flax eggs once thickened
  4. Add the wet to the bowl of dry ingredients and stir to combine, then add mix-ins, reserving some to top once it’s in the pan.  Transfer to the prepared pan and bake for 45-50 minutes, until a toothpick comes out clean and dry.  Let it cool completely in the pan before removing and slicing
  5. Eat for breakfast, lunch, snack, or dinner (or all)

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