Sweet Quinoa Bread with Sunflower Seeds and Pecans


  • ¾ cup Quinoa soaked overnight
  • 2 cups rice, (or cassava or oat) flour
  • 2 tsp gluten-free baking powder
  • 2 eggs
  • ½ cup agave syrup or your favorite sweetener
  • 1 cup plant-based milk
  • ¼ cup olive oil
  • ¼ cup sunflower seeds
  • ½ cup broken pecan pieces
  • Rinse the quinoa well and put in a blender with the 2 eggs, plant-based milk, and oil. Blend using blender.
  • Place the mixture in a bowl and add in the flour, baking powder, seeds, and pecans. Stir and pour into a 5 x 10” (13 x 26 cm) mold.
  • On the Instant Vortex control panel, press Bake, then set time to 20 Minutes and temperature to 355ºF (180°C). Press Start.
  • Put the mold in when the displays reads Add Food.
  • When the time is up, take out the mold and wait for it to cool. Unmold and garnish as you wish. I used monk fruit with powdered erythritol.
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