Original recipe from Simply Quinoa. Next time I'm planning to adjust the original recipe by increasing quinoa flour by 1/2 c. and decreasing almond flour by 1/2 c. I used Splenda brown sugar baking blend instead of coconut sugar. The bread was not sweet enough for my taste so next time I will add 3 T. of Splenda Brown Sugar Baking Blend instead of just 1 T. Also, the bread was not heavy and dense, but it also didn't rise significantly. I may try adding 1 t. of baking powder.
