Cook once, eat twice! A great way to use up leftover quinoa is to whip up this healthy gluten free banana bread. It’s made with cooked quinoa, is super easy to make, dairy free, naturally higher in protein, and very moist. Gluten free banana bread made with REAL food ingredients that already in your pantry! Perfect for breakfast or snacking!
We don’t waste much in this house. In fact, I grew up with that mentality so it’s engraved in me. And I’m pretty sure that it’s my God-given gift to be resourceful with food. I don’t mind that gift. It makes me think creatively, you know? Though shall not throw away food. Freeze it, re-use it, blend it, make a hodge podge soup, an omelette, or give it to the dog (last resort, haha).
That being said, today’s “gluten free banana bread” recipe is all about being resourceful with your food. OK let me back up and start from the beginning.
You see, lately I’ve been making certain gluten free grains in bulk. It definitely helps with quick meals and breakfast. One of my favorite foods to make in bulk is quinoa. Quinoa is actually a pseudo-grain. Yep, a pseudo-grain. Remember you talking about how buckwheat is a pseudo-grain in this post? Basically, quinoa (pseudo-grain) is not necessarily a grain but grown and prepared like one . I know, I know, sounds confusing. But this seed itself grows from the plant goosefoot species, which also contains like vegetables such as beets and spinach . Yeah, sounds funny and confusing.
That being said, I think many of those on a grain free diet or gluten-free diet react well with quinoa. It can be soaked in order to be more “digestable” with the break down certain enzymes, or quinoa can be cooked right away and enjoyed as a hearty higher protein meal/side dish.. In fact, it’s packed with ESSENTIAL amino acids, which makes it even better for those on a gluten free plant based diet.
You can prepare it as a sweet way or a savory way. Lately we’ve been enjoying quinoa as a sweet breakfast porridge, similar to a rice porridge. But I’ll have to share that recipe for later because today we’re focusing on how to use cooked quinoa as a flour.
Yep, I’m taking it to a whole new level by using cooked quinoa to make gluten free banana bread. Heck, I guess you could even say it’s grain free too! You don’t need to buy quinoa flour, or make it from scratch with this recipe. All you need is cooked quinoa you might already have made.
The trick is to make sure that you have complementary components to making quinoa into a batter. Like I mentioned above, I try to be pretty resourceful, so all you need for this are leftover ripe bananas, peanut butter (or other nut butter of choice), egg, coconut milk, a fix favorite mix-ins, and something to blend it all up with! I used my Vita-mixer of course!
You see? No ingredients are wasted, and all the fixings make for a quality high-protein, naturally sweetened, super moist, healthy gluten free banana bread. Sorry, I got a little carried away with the description, but as Amanda would say, this bread is on “fleek!” 😉
Well, are you convinced on this bread? I think you should try it just in case, then report back next Meatless Monday, mmm? Besides, you’ll save money by making things and bulk and not wasting –> BONUS POINTS!
Do you make your own version of gluten banana bread? Do share!
p.s. Congrats to all those who raced this weekend!