Nutty Banana Bread (gluten-free, dairy-free, sugar-free)

This pregnancy I have been craving one thing above all else. PROTEIN. I can't get enough of it. So I decided to try pumping up my banana bread recipe with quinoa flakes and almonds, to get more protein in. You may know that quinoa is the only seed (or grain) that is a complete protein. I've been loving it even more than usual for this fact, eating cooking quinoa with stir-fried chicken and veggies for lunch or dinner, and quinoa flake porridge for breakfast.

Yesterday I was in the mood for some banana bread, but only if I could get more protein in it. Usually I have to make a new bread recipe at least twice (usually more) before it works. Amazingly, this one was a hit on the first try. Full of eggs, quinoa flakes, and almonds, this bread is high in protein. Plus, it tastes really good =) My family doesn't like the taste of quinoa flour, but we love quinoa flakes. They're much milder. The quinoa flakes and the almond butter give this banana bread a great nutty flavor. I think you will love it.

Nutty Banana Bread

Add to bowl:

2 mashed bananas

6 eggs

1/2 cup almond butter

1/4 tsp vanilla liquid stevia

1/2 cup coconut sugar (which is low glycemic index)

2 tsp cinnamon

1/4 tsp allspice

1/4 tsp sea salt

Blend.

Add:

1.5 tsp baking soda

1 tsp baking powder

1 cup quinoa flakes

1/4 cup coconut flour, sifted

1/2 cup lightly toasted diced almonds

2 tbsp coconut oil, liquified

Blend.

Pour into 8.5 x 4.5 x 2.5 bread loaf pan, lined with unbleached parchment paper and greased.

Bake at 350 degrees for 45 to 50 minutes.

♥, Kelly