Quinoa Blueberry Mini Loaf Bread (nutrient dense & delicious!)

We love bread in this house. Like, love it. Like…really, really, really love it. Lucky for my husband (and son…and me), I realized that in order for us to continue eating bread, I had to learn to make it. This recipe has quickly become a favorite in our home. It is rich, tender, packed full of flavor (and never mind the fact that it is incredibly healthy…Ha). I am not joking when I tell you that these little loaves provide an easy to make (and oh-so-tasty) excellent nutrition profile for you and your family. You can feel great about serving these to your little one, your grandmother, and stuffing them in your own face.

There are two interesting things going on in these lovely little loaves: quinoa & beans. You probably already know my love of quinoa and quinoa flour from this post or maybe this post (if not, you should read up about quinoa in these two recipes). Now I’d like to share my love for bean flours.

Beans, beans, the musical fruit; the more you eat, the more you……LOVE THEM!
That’s not what you thought I was going to say, is it!?

Wow, at least I can amuse myself! 😉 No, but I do love bean flours. They are incredibly easy to work with (very forgiving in most recipes) and they are an excellent substitute for that other ‘processed, bleached, and void of any useful nutrients’ white flour. Yuck. I am in love with Bob’s Red Mill flours, especially their garbanzo and fava bean flour. While being high in both fiber and protein amounts, this flour is also overflowing with magnesium, iron, zinc, and folate (of which many, many of us are deficient and don’t even know it). Oh, and for those with suspected or confirmed food allergies &/or Celiac disease, this flour will likely become a staple, as there is no gluten.

Quinoa Blueberry Mini Loaves (nutrient dense & delicious!)
Bread ingredients

Topping ingredients


  • Cook quinoa on stove per package directions (usually just simmer for 10-15 minutes).
  • Preheat oven to 350 degrees.
  • Mix dry ingredients in medium bowl – garbanzo & fava bean flour, brown rice flour, baking soda, homemade making powder, sea salt, cinnamon. (Save coconut sugar for wet ingredients).
  • Beat two eggs in a large bowl. Add ripe banana and smash. Add milk and coconut sugar. Stir.
  • Pour wet ingredients into dry ingredients. Stir until completely combined.
  • Add quinoa. Stir. Fold in blueberries. Pour into baking pan (this is my favorite for mini loaves).

(You should have time to make your topping after making the bread batter, while your quinoa is still cooking)

  • Melt butter. Add oats, cinnamon, and nutmeg. Stir. Pour on each mini loaf.
    NOTE– You’ll see in the pictures that my topping is quite flakey, which I love. That said, it’s pretty messy. We typically eat this with a side of ice cream, so I don’t mind some of my topping falling off to dip in my ice cream. If you want it to stay on better, I have placed the topping ingredients in my food processor to breakdown the oats and it does stays on better. I like pretty and crumbly best, but if you want neat and uniform…process away!
  • Now, bake your ooey, gooey, little loaves for 35 minutes at 350. This will give you springy, moist, flavor packed loaves!
Add some coconut ice cream and you are set!
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Add some coconut ice cream and you are set!

Alrighty…gather your ingredients, set your oven, and make sure you have ice cream. You are ready to make one of my family’s favorite creations. I hope that you enjoy them as much as we do. Hey, I’d love for you to come back and let me know what you think after you make them! Until next time…

Jess, aka Scratch Mommy

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

This post was shared atWellness Wednesday Link Up, Gluten Free Fridays, Fight Back Fridays, Fat Tuesday, Thank Goodness It’s Monday, Homemade Mondays, Gluten-Free Wednesdays, Pennywise Platter Thursday, Sunday School Blog Carnival.


  • comment-avatar
    Trisha April 3, 2013 (10:04 pm)

    This bread looks yummy! I’m so hungry for blueberry anything now :)

  • comment-avatar
    Laureen @FoxKitchen April 9, 2013 (1:01 am)

    Hi Jess, found you through Fat Tuesday. I’ve baked with Quinoa Flour but have never used cooked quinoa in any of my baking. These mini-loaves look really good and I happen to have an abundance of bean flour on hand. Making these!
    Pinning and sharing on my Facebook Page :)

  • comment-avatar
    Cindy (Vegetarian Mamma) April 11, 2013 (10:53 am)

    Oh, this looks really good! I like the mini loaves!! 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! :)

    The party starts tonight! Can’t wait to see what you bring this week!

    Cindy from vegetarianmamma.com

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  • comment-avatar
    Genie April 13, 2013 (8:22 am)

    Will have to give this one a try. I may see if I can use quinoa flakes in the topping as I do not eat oats.

  • comment-avatar
    Yvonne April 15, 2013 (3:09 pm)

    Jumped up to try these the moment I saw your recipe on Facebook posted by the Gluten Free Homemaker… they are DELICIOUS and SO nutritious, exactly what I am always looking for to put weight on my 10 y.o. son.

    We ate them drizzled with a tiny little bit of honey at the table, as they are not very sweet. For my personal taste I don’t care for the taste of bean flour, but all purpose GF flour worked well. I also subbed out a 1/4 c off the rice flour for 2 Tbsp coconut flour. I can’t wait to play around with this recipe some more! Thank you, thank you!

  • comment-avatar
    Linda April 16, 2013 (11:24 am)

    These look delicious! Thanks for sharing your link at Gluten-Free Wednesdays.

  • comment-avatar
    Terri April 17, 2013 (11:39 am)

    I will definitely try this recipe soon as I like to make muffins or banana bread for breakfasts for a few days in advance, and then I heat in toaster oven while I shower in the AM. This will be another variation for me to add to breakfasts. Thank you!

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