Sweet Quinoa Bread with Sunflower Seeds and Pecans

By: Ale Crovetto

Sweet Quinoa Bread with Sunflower Seeds and Pecans
cuisine icon Cuisine
Peruvian
cuisine icon Duration
25 Minutes
cuisine icon Diet
Gluten Free, Lactose Free
cuisine icon Cooking Technique
Baking
cuisine icon Keywords
(or cassava or oat) flour, 25 minutes, 8 servings, baking, broken pecan pieces, eggs, gluten free, gluten-free baking powder, instant vortex, lactose free, olive oil, or your favorite sweetener, peruvian, plant-based milk, quinoa, rice, soaked overnight, sunflower seeds

serving icon Servings
8 Servings
Ingredients
  • 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
Instructions
  • 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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