Sweet Quinoa Bread with Sunflower Seeds and Pecans
By :Ale Crovetto
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Cuisine Peruvian
Duration 25 Minutes
Cooking Technique Baking
Home Category Breakfast, Desserts
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
Cuisine Peruvian
Duration 25 Minutes
Cooking Technique Baking
Home Category Breakfast, Desserts
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
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Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. Rinse the quinoa well and put in a blender with the 2 eggs, plant-based milk, and oil. Blend using blender.
  2. 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.
  3. On the Instant Vortex control panel, press Bake, then set time to 20 Minutes and temperature to 355ºF (180°C). Press Start.
  4. Put the mold in when the displays reads Add Food.
  5. 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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