Cranberry Banana Quinoa Bread

• 3/4 cup quinoa flakes
• 1/2 cup garbanzo bean flour
• 1/3 cup potato starch
• 1/3 cup tapioca flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• 1 1/4 cups ripe mashed banana pulp (about 3 bananas)
• 2 large eggs
• 1/3 cup non-hydrogenated, non-dairy margarine, melted, cooled
• 1/2 cup granulated sugar
• 1/2 cup dried cranberries
• 1/4 teaspoon freshly squeezed lemon juice

Ingredient Option: substitute canola oil for the margarine.

Preheat the oven to 350°F. Lightly grease an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with a small amount of margarine.

Combine the quinoa flakes, bean flour, potato starch, tapioca flour, baking powder, salt and xanthan gum in a large bowl. Mix together with a whisk and set aside. Whisk the mashed bananas, eggs and margarine together in a bowl. Add the sugar, cranberries and lemon juice; mix until blended. Gently stir the banana mixture into the flour mixture until just combined. Do not over mix the batter.

Pour the batter into the prepared loaf pan and bake until lightly browned, about 40 minutes. Allow the bread to cool completely in the pan, about 1 hour. Turn the bread out onto a cutting board and, using a serrated bread knife slice the bread into 3/4-inch thick pieces. Arrange on a platter and serve.