Comments on: Quinoa banana bread — Gâteau au quinoa et aux bananes

By: Dimitra

Dimitra — Wed, 10 Mar 2010 07:21:30 +0000

I finally made this yesterday and tasted it some minutes ago. A m a z i n g!…The best banana cake ever. The texture, the smell, the flavors, just perfect! There is not a single recipe of yours that hasn’t impressed me!…

By: Béa

Béa — Mon, 08 Feb 2010 01:31:20 +0000

Nadia,

I am sure you can use cane sugar. 1/2 cup blond cane sugar makes 100 g, which is enough for me!

By: Nadia

Nadia — Sun, 07 Feb 2010 23:16:11 +0000

Love your recipes….one question though, is there a substitute for blond cane sugar. We have just regular cane sugar. Also, does the 1/2 cup of cane sugar make it sweet?

By: Rachel

Rachel — Sat, 02 Jan 2010 11:12:11 +0000

I really loves you’re website, all your recipes are simple and “chic”.
Thank you for helping impressing my guests!!!!!
bonne contiunation,
Ps: the presentation of the website is simply perfect, and as well as the photos.

By: Silke

Silke — Fri, 13 Nov 2009 14:19:29 +0000

I’ll try it this weekend!! Tell you on Monday!

By: Silke

Silke — Fri, 13 Nov 2009 14:18:50 +0000

I’ll trie it this weekend!! Tell you on monday!

By: Teach Your Kids How To Bake Yummy Banana Bread | Cooking Tips

Teach Your Kids How To Bake Yummy Banana Bread | Cooking Tips — Thu, 22 Oct 2009 15:34:41 +0000

[...] Quinoa banana bread – Gâteau au quinoa et aux bananes (latartinegourmande.com) [...]

By: Susan

Susan — Wed, 14 Oct 2009 20:40:18 +0000

I have been looking for gluten free recipes that do not use almond flour, all purpose gluten free flour, and additives such as xanthan gum. Stumbling onto your blog, I feel as though an angel guided me and so grateful for your ability to bake and come up with recipes I can actually make and eat. Thank you!! Thank you Bea. I just made your Quinoa bread and it turned out perfect and the taste is absolutely scrumptous. Next, I am making the apple cake : ). I can’t be happier.

By: Cristel

Cristel — Mon, 12 Oct 2009 04:47:40 +0000

Quel délice! Cette recette est exceptionnelle pour faire briller le goût exquis de la farine quinoa. J’ai utilisé de la farine de riz complet et remplacé la moitié du chocolat par des graines de cacao (raw cacao nibs), J’ai bien le crunch et le goût intense du cacao. Les muffins se congèlent bien. Parfait pour la boite à lunch!

By: Sprouted Kitchen

Sprouted Kitchen — Fri, 09 Oct 2009 20:17:35 +0000

so lovely! I adore your blog, its gorgeous. I can’t wait to make this, sounds like a different option from the standard!