Serves 8

1½ cups fresh pichuberries, pureed
4 tablespoon plain non-fat Greek yogurt
½ cup agave nectar
1 tablespoon vanilla extract
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups gluten free oat flour
1 cup quinoa, cooked
½ cup fresh pichuberries, sliced
½ cup walnuts, chopped


  1. Preheat oven to 350 degrees F.
  2. Thoroughly combine the pichuberry puree, Greek yogurt, agave nectar, vanilla extract, and eggs in a large bowl. Gently fold in the baking soda, baking powder, salt, oat flower, quinoa, pichuberry slices, and walnuts.
  3. Spray a 9-inchloaf pan with non-stick spray. Add the batter and place in the oven on the middle rack. Bake for 70 minutes or until golden brown and a toothpick entered in the center comes out clean.
Recipe by Manuel Villacorta, MS, RD , author of Peruvian Power Foods and Whole Body Reboot 

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