1cup cooked quinoa
4 ripe bananas
1/4 cup canned coconut milk 
1 cup Bob's Red Mill gluten free flour
3 eggs
1 tbsp. natural vanilla extract
1/4 cup coconut oil 
1 tsp.baking powder
1 tsp.baking soda
2 tsp. ground cinnamon
1/4 cup raw honey
1/2 tsp. salt
1 tbsp.pumpkin seeds
1/4 tsp. fresh grated ginger or ginger powder (optional)
One pinch cardamom (optional) 


1. Preheat oven to 350 degrees and lightly grease loaf plan with coconut oil.

2. Wet Mixture: Using mixing bowl, smash ripe bananas and blend in coconut milk, eggs, vanilla extract, cinnamon, ginger, salt, honey and cardamom together until ingredients are well combined. It's ok to have chunks of banana in your mixture. 

3. Dry Mixture: In a separate bowl, blend together flour, cooked quinoa, baking soda and baking powder. Then add dry mixture and wet mixture together and blend well. You should blend the mixtures until you reach a consistency where you don’t see any lumps. 

4. Pour mixture into pan and place pan in oven. Cook for 15 minutes then sprinkle pumpkin seeds on top and finish cooking for the remaining 45 to 60 minutes.

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