Q is for…Quinoa Chickpea Buckwheat Bread!

February 17, 2013 -
16 comments, add yours

Goodmorning all! Hope you’re having a great weekend!

I loved being able to share a Power Packed Post yesterday for “P” day!

I mentioned that my best friend & I were hosting a POWER HOUR bootcamp – it went great!!


*These ladies rocked it  & worked so hard!


*Did you know my bittie could fly? ha, she was an animal climbing those inverted monkey bars!


*Coach sarah stole the camera. #thingsshethoughtshedeleted


*My girl Jackie working those TRX mountain climbers! GREAT for the core!


*Coach Powercakes there cheering on the girls through 30 second core intervals.


*Onto the track with Coach Sarah!

She had the ladies doing body weight exercises with running laps in between.


*Coach O doing her DEEP Sumo Squats while Jackie takes off running!


*Always time to foam roll & smile after a workout!

-I would quote Jen here but some not so G rated words were flying out of her mouth since it was her first time foam rolling!

haha I told her, hurts so good, right?!


*Of course had to host a gun show & rep our BN_SHAPE tanks!


We are proud Ambassadors, ya know! Winking smile

Just wanted to say those girls worked super hard & we can’t wait to have another power hour in March!


Onto some Instagram “P” Highlights…


Awesome job ladies!!

My “P” was for Parents! I got to enjoy an amazing dinner last night with them & a side of red wine. YUM!


Cheers to spending time with your loved ones! Red heart #jadorelavie, right Heather? Winking smile


Today for “Q” day…


I wanted to share a recipe with a new ingredient I’ve been using…QUINOA FLOUR!

quinoa bread

Created by Kasey from https://powercakes.net

*gluten free, dairy free, nut free, plant based

Serves 6-10


  • 1 Cup Quinoa Flour (toasted)
  • 1 Cup Buckwheat Flour
  • 1 + 1/4 Cup Coconut Milk
  • 1/2 cup Unsweet Applesauce
  • 1 can of Chickpeas (15 oz) (drained & rinsed)
  • 1 Flax Egg
    • 3 TB of Warm Water Mixed with 1 TB Flax meal
  • 2 TB Raw Honey (or sweetener of choice)
  • 1 TB Apple Cider Vinegar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4-1/2 tsp sea salt
  • few drops of stevia

I buy a few of these ingredients from Iherb.com (coupon code XUG228 for new users!)


  1. Sprinkle your 1 cup of quinoa flour on a pan & toast for a few minutes at 350 degrees.
    • Keep an eye on this! I researched & found that toasting the flour prior to baking helps cut the “bitterness” that quinoa flour may have.IMG_0287
  2. While the flour is toasting, mix your flax egg & let sit to the side to “gel”.
  3. Mix the 1 cup coconut milk with the 1 TB Apple Cider Vinegar to create a “buttermilk” & let sit for a few minutes.
  4. Add your chickpeas & 1/4 cup coconut milk to a blender or food processor & blend until creamy.
  5. After the flour is toasted, carefully combine your dry ingredients into a bowl.
  6. Combine your flax egg, “buttermilk”, creamed chickpeas, honey, & stevia into a separate bowl.
  7. Let your wet ingredients join forces with your dry in one bowl & combine them until smooth.
  8. Pour into a greased (with coconut oil) standard loaf pan. (9×5)
  9. Bake at 350 degrees for about 40-45 minutes or until golden brown & cracks form.
  10. Let cool & remove from the pan.
  11. Cut into pieces & enjoy!!


This bread is a perfect combo of plant based protein, clean carbs, & healthy fats!


It’s a perfect snack on the road as well!


Did you know?

  • Buckwheat is not “wheat”. It is actually a seed!
  • Buckwheat flour is not technically a wheat product, so many people with wheat/gluten allergies are able to use this flour.
  • It is high in vitamins and minerals, containing 25 mg of calcium, 2.4 mg iron, 150 mg of magnesium and 346 mg of potassium.
  • Copper, manganese, niacin and folate are other vitamins and minerals you’ll get healthy amounts of when consuming buckwheat.
    Read more [

Also, don’t forget to enter ALL giveaways until the end of the month!!

Have you ever used buckwheat flour?

Don’t forget to check out Heather’s Q post today!