Vegan, Gluten-Free, Processed sugar-free

Gluten-Free Quinoa Pear Breakfast Bread

Love making this gluten-free quinoa pear bake all year long. It is nicely sweet, moist and crunchy from quinoa. I like to drizzle it with almond butter or serve it with a scoop of coconut milk yogurt.

It is processed sugar-free, vegan and gluten-free. To sweetened it I used coconut sugar and maple syrup but you can also use stevia or xylitol.

  • Gluten-free
  • Vegan
  • Processed sugar-free
  • Crunchy
  • Delicious
  • High in plant based complete protein
Vegan, Gluten-Free, Processed sugar-free
Vegan, Gluten-Free, Processed sugar-free
Vegan, Gluten-free, Processed sugar-free

Makes: 8×8 inch baking tray
Preparation time: 30 – 45 minutes

Ingredients

  • 1 cup cooked quinoa, water drained
  • 1/2 cup rice milk or a bit more if it’s too dry
  • 2 pears, shredded
  • 1 pear, cored and thinly sliced
  • 2 tbsp coconut sugar
  • 2 tbsp almond butter
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 1 flax egg (1 tbsp ground flax seeds mixed with 2tbsp water)
  • 1 tbsp cinnamon
  • 1/3 tsp nutmeg

Directions

  1. Preheat the oven to 170 degrees Celsius and line the 8×8 inch large baking tray with parchment paper.
  2. Prepare the flax egg. Mix flax seeds with 2 tbsp of water and set aside. It will need around 10 minutes to thicken up.
  3. In a smal mixing bowl mix coconut sugar, cinnamon, and nutmeg. Mix well and set aside.
  4. In a large mixing bowl mix remaining ingredients, add sugar mixture and flax egg. Mix well.
  5. Pour the mixture onto the baking tray and top with sliced pear.
  6. Bake for about 20 to 30 minutes or until the toothpick comes out clean.
  7. Allow to cool and serve hot or cold.

Store in airtight container in the fridge. It will last for up to three days.

 

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