Quinoa (pronounced KEEN-wah) has become famous in the last decade as a superfood, because of its high levels of protein and dense nutrition. One cup of cooked quinoa contains 8 grams of protein, more than any other grain. Technically its actually not a grain, but a tiny seed from South America, where it has been cultivated for thousands of years. To the Incas, quinoa was a sacred food they called it the “mother of all grains.”
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I was at the grocery store the other day and noticed that they were selling dozens of very ripe bananas. This sparked my desire to try and create a healthier yet dense version of banana bread. After some experimenting, I was really satisfied with the following recipe and wanted to share it with you. It uses a combination of nutritious barley and protein-rich almond flour. Barley is is a low-glycemic grain that’s loaded with vitamins and minerals, as well as hearty amounts soluble and insoluble fiber.
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