Quinoa-Oatmeal Bread/Cake

By: Esther Vasa

Quinoa - 1/4th cup (protein-rich seeds)
Gluten Free Oats - 1/2 cup
Flaxseeds - 1 tbsp (for more fiber and Omega 3)
Brown Rice Protein - 2 tbsp (more protein)
Tapioca Pearls or Tapioca Flour - 1/4th cup (Helps in binding. Alternately, use a tsp of xanthan gum)
Almond Meal - 1/4th cup
Blackstrap Molasses - 1 tbsp
Banana - 1
Brown Sugar or Dates (for Vegans) or Raw Honey - 1/4th cup (if you like it sweeter, add more)
Himalayan Salt - a couple pinches
Vanilla Extract - 1 tsp
Egg Substitute
Extra Virgin Olive Oil - 1/4th cup
Baking Powder - 1 tsp (heaped)
Water - 1 cup (a bit more if needed while blending)


  1. Firstly, wash quinoa thoroughly and cook in a cup of water. Fluff and set aside.
  2. Preheat the oven to 350F.
  3. Pulverize oats, flaxseeds and tapioca pearls in the dry container of your power blender (I used Vitamix).
  4. Put the cooked quinoa, the pulverized powder from step 3 and the rest of the ingredients in the wet container.
  5. Grease your baking tray and transfer the mixture from the step 4.
  6. Bake at 350F for 30-40 minutes or until a toothpick inserted comes out clean.
  7. This was a heavenly treat to me. Goes well with soup or salad. Enjoy!