This sweet snack combines sweet potato, quinoa and cinnamon. It’s not quite cake and a bit too squishy to call bread but if you like cinnamon and sweet potato and fancy something snacky that’s full of protein and carbohydrates then try this.
Suitable for vegan, coeliac, dairy-free, gluten-free, wheat-free, nut-free, grain-free and egg-free diets. With added turmeric, cayenne pepper and black pepper for nutrition and taste. Perfect on its own or topped with a healthy sweet or savoury spread.
In an ideal situation you would soak the quinoa overnight but often I only have time for 15-20 mins. A short soak is still enough to make this quinoa bread recipe and I recommend using warm water.
Most quinoa that is sold in the UK and US is pre-washed so doesn’t have a bitter taste. If yours isn’t pre-washed then do rinse thoroughly after soaking to remove the bitterness.
Sweet Potato Quinoa Cinnamon Bites Video
The squares are quite soft so do cut into small pieces so they stay together when eating. If you want them firmer and crispier then put back in the oven once they have been taken out of the pan and off the paper.
Next time I make these I will probably add some ground chia seeds and ground oats to make it firmer.
If you are a keen gardener you can try using the soaking water from the quinoa to fertilise plants. Several people always post on my recipes (like seed milk) on Facebook to not throw away the soaking water as plants love it.
You definitely don’t want to drink the water yourself as they are soaked to remove the phytic acid enzymes inhibitors to make the nutrients easier to digest.
The quinoa here is cooked when it’s baked in the oven so no need to do any boiling. One person had a mishap with my chocolate quinoa avocado fudge cake as they boiled the quinoa as per the packet then used in the recipe. The resulting cake did not set and had no chance of slicing, but was probably a yummy pudding!
Quinoa is actually a seed so this is suitable for grain-free diets. It’s often referred to as grain as it’s used like a grain despite being a seed.
I did top these with avocado, however that wasn’t the best match with cinnamon. What would be better is chocolate avocado frosting, but they are great eaten just on their own.
I made these with a tablespoon of cinnamon the first time and this was way too much even though I love cinnamon. If you want a sweeter dessert bite then add a handful of dates. For savoury leave out the cinnamon and top with something like avocado mashed with apple cider vinegar.
Did you know cinnamon is the second most popular spice in the US and China. The spice we use is the inner bark of a tree and can either be ground or used as sticks.
- 2 small Sweet Potatoes, about 300g
- 1 cup / 175g Quinoa
- ½ cup / 120ml Water
- 1 tsp Cinnamon
- ¼ tsp Turmeric
- ¼ tsp Cayenne Pepper
- pinch of Salt and Pepper
- ½ tsp Baking Powder
- water for soaking
- Soak the quinoa in water for at least 15 mins, overnight is best.
- Drain the quinoa and put in a blender with everything apart from the sweet potatoes.
- Blend until all broken up.
- Grate the sweet potatoes.
- Mix everything together and press tightly into a lined pan about 10-12″ squared.
- Bake for about an hour at 180C / 350F until the sweet potato is cooked.
- Take out of the oven and leave to cool and firm up.
- Slice into 16 small squares.
- Eat sweet potato and quinoa bites within 3 days and store in the fridge.
- To make these savory just omit the cinnamon.
- Leave the skins on the sweet potatoes for maximum nutrition.
- This will still be soft when it’s taken out of the oven as it’s gluten free and will firm up once cooled.
Links maybe affiliated, meaning I earn a commission from purchases but at no extra cost to yourself.
Amount Per Serving Calories 31Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 28mgCarbohydrates 6gFiber 1gSugar 1gProtein 1g
Cinnamon originates from Sri Lanka and was the source of conflicts as in the past it was grown in just one region. Now its grown all across the world in tropical climates.