This marvelous recipe marries the gorgeous sweet flavours of a cake with the versatility of a loaf. A moist and delicious loaf that comprises all the healthy nutritional benefits of quinoa, flax seeds, egg whites and bananas with the additional bonus of being gluten free. A taste wonder eaten on its own, or toasted with a spread of low fat smooth cottage cheese and some of Moni’s raspberry jam.



300g Quinoa
3 Medium bananas
3 egg white beaten
60g coconut oil
1 teaspoon gluten free bicarbonate of soda
¾ teaspoon of salt
2 Tablespoon apple cider vinegar
1 Tablespoon vanilla extract
2 ½ Tablespoon ground cinnamon
4 Tablespoon maple syrup
8 Tablespoon ground flaxseeds
160g Raisins

Place the quinoa in a bowl with double volume of water and leave to soak overnight. After soaking, drain the quinoa, rinse well and drain again.

When you are ready to cook, pre-heat the oven at 180C. You can use a muffin tray here if you prefer.

Place the banana into a food processor with the soaked quinoa and all the other ingredients except the raisins, then blend until smooth. Remove the blade from the processor and stir in the raisins by hand. Place the mixture in a loaf pan.

Bake for 35 minutes until firm to the touch. Let it rest for 5 minutes before removing from the baking fray/pan and allowing to cool on a rack.