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Blueberry Quinoa Mini Loaves

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Ingredients

  • 3/4 cup vanilla almond milk (unsweetened)
  • 1 tablespoon ground flax seeds
  • 1/4 cup canola oil
  • 1 ripe banana mashed
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups quinoa flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/4 cups cooked quinoa
  • 1 1/2 cups frozen blueberries

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat the oven to 350 F.

Combine the almond milk and flax seed in a small bowl and allow to sit for a few minutes.

In the meantime, combine the flour, baking powder, salt and cinnamon in a large mixing bowl.

Now, add the oil, mashed banana and vanilla extract to the almond milk and stir with a fork.

Pour the wet ingredients into the dry ingredients then fold in the quinoa and dried blueberries.

Fill the mini loaf pan or muffin pan.

Bake mini loaves for 45-55 minutes.

Bake muffins for 20-24 minutes. Either way, bake them until they start to brown on top.

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