This raspberry banana quinoa slice will curb all your sweet cravings, without any of the guilt. If you are looking for a healthy and delicious yet super simple slice for breakfast, lunch or after dinner, then look no further. The best part is that it is so quick and easy to make and tastes amazing too. Did I mention that it is plant-based and allergy friendly, with no dairy, egg or gluten? Plus, it comes together in just 40 minutes.
Some information about Quinoa
The main ingredient is quinoa. Although we use it as a grain, quinoa is technically not a grain but a seed and does not contain gluten. The amazing thing about quinoa is that it is a complete protein source with all 20 amino acids, including the 10 essential acids our body doesn’t produce on its own. One cup of quinoa has a whopping 8.1 grams of protein and is only 222 calories. It is also a great source of manganese, magnesium, phosphorus, iron, copper, folate and vitamin B6 to mention a few. It is a powerhouse food and I always look for recipes with quinoa.
One thing to note about quinoa though is that it is high in phytic acid, which inhibits the absorption of minerals such as calcium. This is not a problem, simply remember to thoroughly rinse your quinoa under running water before cooking.
Haven’t cooked quinoa before?
It is really simple to cook quinoa. Make sure you soak the grains in water for approximately 20 minutes before cooking to remove the phytic acid. If you dont have 20 minutes (and lets face it, nobody does), you can rinse the quinoa in a trainer under running water for approximately 2-3 minutes.
Cook quinoa exactly the same as you would cook rice in a pot. The ratio is 1 part quinoa to two parts water, so for example, if you use 1 cup quinoa, you will need 2 cups of water.
Place the pot on the stove on a medium to high heat. Bring the water to a boil and then reduce the heat to a medium heat. Place the lid on the pot and cook until there is no water left bubbling in the base pot. Be sure to keep a close eye as it can be easy to burn the quinoa if you leave it for too long.
Remove the cooked quinoa from the stove and leave the lid on to steam for approximately 10 minutes. Now take a fork and fluff up the quinoa. It’s as easy as that 🙂
Some tips that you may find useful:
- There are no eggs or flour in this recipe so it is not as firm as a regular slice I recommend you use a medium to large bread pan as the slice works best when it is on the thinner side. Be sure to compact it down tightly in the pan before cooking.
- Raspberries are delicious, but this recipe works great with mango, blueberries, canned peaches, apple and cinnamon, etc. Be creative and make it your own.
- This slice isn’t overly sweet, so be sure to use ripe bananas to naturally sweeten it up.
Enjoy and please let me know if you tried it 🙂
Raspberry Banana Quinoa Slice
- 2 Ripe Mashed Bananas
- 1 tsp Vanilla Extract
- 1 tbsp Maple Syrup
- 1 cup Cooked Quinoa
- 1/2 cup Coconut Shredded or Fine
- 1 tbsp Chia Seeds
- 1/3 cup Raspberries Frozen or fresh
- Mix all the wet ingredients - mashed banana, vanilla extract and maple syrup
- Add the quinoa, coconut, chia seeds and raspberries and stir
- Line a tray with baking paper.
- Spoon the mixture into the pan and press down until tightly compacted.
- Optional - add more raspberries to the top
- Bake at 180C for approximately 30 minutes
- Remove from the oven and wait for the slice to cool down.
- Cut into the desired size and enjoy.
- Store in the fridge for up to 3-4 days.