Ingredients 

• 6 large eggs, room temp
• 3 TBSP honey, or pure maple syrup
• 3 TBSP coconut palm sugar
• 1/4 c coconut oil, or butter
• 1 tsp vanilla, optional
• 3/4 c Ancient Harvest Quinoa Flakes
• 1/3 c cacao/cocoa powder
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp sea salt
• 1 1/2 c mashed ripe bananas, about 4 medium bananas
• 1/4 c chocolate chips (dairy free)

Directions

• Preheat oven to 350F.
• Beat honey, coconut sugar, and oil/butter together until combine.
• Add in eggs and mix evenly.
• In another bowl combine quinoa flakes, cacao powder, baking powder, baking soda, and salt.
• Add the dry ingredients to the wet ingredients until all the ingredients are mixed in well.
• Mash bananas, you can use the same bowl you used for the dry ingredients. If you like less texture you can blend them smooth in a mini food processor.
• Stir the bananas into the batter and set aside.
• Spray a 10×4 loaf pan with non-stick spray and line with parchment paper.
• Place bread in the oven for 30 minutes.
• Sprinkle the top of the bread with chocolate chips, just pull the rack out don’t remove the bread from the oven.
• Slide back in and continue baking for 20 minutes or until a toothpick comes out clean.
• Let cool for 10-20 minutes on a wire rack before lifting the parchment paper and removing from the pan to continue cooling.
• Enjoy!

Pumpkin Quinoa Brittle 

Ingredients 

• ¾ cup Ancient Harvest ™ Traditional Quinoa, dry, uncooked
• ½ cup Ancient Harvest ™ Quinoa Flakes, dry, uncooked
• 1 tablespoon Amaranth, dry, uncooked
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon cinnamon
• 1 tablespoon brown coconut sugar or regular brown sugar)
• 1 ½ tablespoons white coconut sugar or white granulated sugar
• 1 teaspoon vanilla bean paste or Mexican or Madagascar vanilla
• 3 tablespoons coconut oil, melted
• 1 teaspoon pumpkin flavor extract
• 1/3 cup organic grade A maple syrup
• ¼ cup pecan pieces, optional
• ¼ cup pepitas or pumpkin seeds, optional

Directions

• Preheat oven to 350 degrees F.
• Line a cookie sheet (13” x 9”) with parchment paper.
• Combine all dry ingredients in a bowl. Mix well.
• Add wet ingredients to dry ingredients. Mix well. Mixture should appear slightly wet and clump together at the bottom of the bowl.
• Spread the mixture on cookie sheet, flattening with a spatula until mixture is about ¼ inch thick.
• Optional: top with pecan pieces and pepitas.
• Bake the quinoa brittle on the bottom rack of the oven for about 10-12 minutes or until fragrant. Then, transfer the cookie sheet to the top oven rack for another 6-10 minutes until crispy and golden brown. Edges of quinoa brittle should be crispy and possibly a little burned. The mixture will also spread out while cooking. This is normal.
• Let cool for 10-15 minutes or until brittle has firmed up and dried. Break apart or cut into squares. Serve or save in a Tupperware or tin. This lasts about 5 days at room temperature.

 Quinoa Muffins

Ingredients 

• 3 ripe med bananas, mashed 
• 1/4 cup coconut sugar 
• 2 eggs (or flax eggs) 
• 1/4 cup cashew butter (or any nut butter)
• 1 tbsp vanilla extract 
• 1 cup Ancient Harvest quinoa (cooked)
• 1 1/4 cup gluten free flour 
• 1 tsp baking powder 
• 1/2 tsp baking soda 
• 1 tsp salt 
• 1 tsp cinnamon

Directions

• Combine wet ingredients in a large mixing bowl
• Add in dry ingredients, mix until all incorporated
• Pour batter into muffin tins with liners
• Bake at 350 for 20-25 minutes
• Will keep in fridge for 5 days or in freezer for 6 months. Just pop out when you want a sweet treat!