Quinoa Carob Mini Loaves Recipe

Quinoa Carob Mini Loaves

Blueberries and Bananas...yum!
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With Blueberries and Bananas, too…yum

I’ve made this one a few times with a few changes each time and I think that I finally have it down. These cute little loaves never stay around for very long in my house. This tasty treat allows my family to get in our sweet fixes though a healthy means…it’s a win-win for all.

First, if you don’t know about quinoa, let me school you. Quinoa is a “grain,” well…not really, but it’s close. It’s the most nutritious grain-like seed available and has been cultivated for centuries. Quinoa will fulfill your cravings for carbs (like pasta and rice), but without the guilt, gluten (and gut). Quinoa naturally has a low glycemic index, which is great for those watching their sugars. Still not sold?

  • Quinoa is a complete protein and also contains all nine essential amino acids
  • Quinoa is high in fiber and and has niacin (these will help not only maintain, but also lower cholesterol)
  • Quinoa is quite mild and almost buttery, which makes it very versatile (you can use it in place of rice or pasta, making your dishes much more healthy)

In this recipe I use quinoa flour, which is made by simply grinding quinoa into a flour. I have used Bob’s Red Mill Quinoa Flour in the past, and I like it just fine, but I recently discovered that my local health food store sells it in bulk with a prettier price tag. 😉 With a quick Google search you can find a 22oz (1lb 6oz) bag for around $10 and have it mailed to your door (again, it’s much, much cheaper in bulk).

Now, what is this carob I speak of? What a gem of a find this has been for me! Because of crazy food allergies in my household, almost all chocolates are off limits. Boo! I was really bummed at first, but then I started doing my research and found a substitute…carob. It’s crazy, but I like it even better than regular cocoa powder…truly and sincerely! It is similar to a dark chocolate…yum. Here’s the lowdown on carob…

  • Carob comes from the carob pod, which is grown on carob trees in warm climates (like California in the US)
  • It is very high in protein (up to 80%)
  • Carob does not contain the stimulants caffeine or theobromine (found in cocoa), so yes, Oliver…you may have another piece of carob mini loaf before bedtime 😉
  • Carob is great for food allergy sufferers

I purchase carob at my local health food store in bulk (just over $1lb), but again, with a quick Google search I found just over 1lb of carob powder for about $4.

Sliced Quinoa Carb Mini Loaves.
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Sliced Quinoa Carb Mini Loaves.

Alright, now that you’ve been schooled are you ready to create my delicious Quinoa Carob Mini Loaves? Let’s do it!

Quinoa Carob Mini Loaves (recipe makes 8 mini loaves)

  • 2 C quinoa flour (sprouted would be best)
  • 1/4 C carob powder
  • 1/4 t sea salt
  • 1 + 1/2 t baking soda
  • 1 t cinnamon
  • 2 farm fresh eggs
  • 3 T grass-fed butter
  • 1 C grass-fed milk
  • 1/4 C plain, full fat, grass-fed yogurt
  • 1 smashed banana
  • 1 C blueberries
  • 1/2 C maple syrup
  • Set oven at 375°F. Mix dry ingredients in a medium-sized bowl.
  • Melt butter, set aside. In a large bowl, add eggs and beat. Add milk, yogurt, melted butter, maple syrup, and the smashed banana (I just smash it right in the bowl with the eggs).
  • Slowly pour the dry ingredients into the wet ingredients, mix with a wooden spoon. Fold in blueberries. Scoop this semi-runny batter into your mini loaf pan. I love this mini loaf pan! You could use a muffin pan, too; I just love mini loaves for our family.
  • Bake for 25-30 min. (check for toothpick to come out clean/no batter).

I hope that you aren’t intimidated to make these delicious loaves. I know that using new ingredients can be a bit intimidating, but this recipe really is incredibly easy, they are remarkably tasty, and you will be treating your family and you to a healthy, sweet treat!

If you already love quinoa, be sure to check out The Queen of Quinoa (Facebook page here and blog here). She has given me massive inspiration for all things quinoa.

Let me know when you try these Quinoa Carob Mini Loaves!

Jess, aka Scratch Mommy

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This recipe has been entered into a contest with The Blueberry Council (Little Blue Dynamos)!

This post was shared at Thank Goodness It’s MondayThank Goodness It’s QuinoaRecipe Sharing MondayRecipe BoxPennywise Platter ThursdayGluten Free FridaysSimple Meals FridayFriday Link Party, Hearth & Soul Hop, Wellness Wednesday Link Up, Whole Foods Wednesday.

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Comments 12

  1. What a great idea! I never would have thought to make a quick bread with quinoa. Mmmmmm….. 🙂

    Thanks so much for sharing it in this week’s Thank Goodness It’s Monday carnival. I’ve pinned it on our “Thank Goodness It’s Monday” Pinterest page, too. 🙂

    Kresha from NourishingJoy.com

    1. Oh wow…thanks so much, Kresha!

      This is my favorite quick bread… so easy, tasty, and nutritious. I can feel good about serving this one to my family. 🙂

      I have been following your blog and FB page for quite some time. There are a core group of gals whom really inspire me…you are one of them. Thanks for all that you do to keep all of us *real* food foodies inspired.


  2. Those are definitely cute loaves, and I’m sure they’re delicious, too. Thanks so much for joining us at Gluten-Free Wednesdays last week and sharing this recipe.

    1. Aren’t they fun!? I am in love with my new mini pan.

      Thank you! You have a great party and I was able to bookmark a lot of recipes from last week to try.

      Let me know if you try them. Thanks again!

  3. WOW, these loaves look amazing! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Thanks for linking back to the Gluten Free Fridays post!

    Party starts tomorrow night (thursday) at 7:05 pm eastern time! Hope to see you there!

    Cindy from vegetarianmamma.com

  4. These look tasty! The only problem I have, is I can never get my yogurt from our raw milk to turn our right. It’s always weird. I don’t understand why it’s different than the store-bought organic milk yogurt I make. Any good tips?

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