Preheat oven to 350 degrees. Line a baking sheet with parchment paper. If using flax eggs, mix 3 tablespoons ground flax seeds with 9 tablespoons warm water. Set aside.

In a medium bowl sift together flour, baking powder, and salt. Stir in cooked quinoa.

In a large bowl, beat agave nectar and butter at medium until creamy. Add (flax) egg slowly, scraping down the sides as needed. Add in vanilla, almond extract and coconut oil.

Reduce mixer to low and add in flour mixture just until combined. Add in almonds and orange zest.

Use floured hands and shape dough into a loaf on parchment lined baking sheet. Pat the loaves flat on top and smooth with the back of a spoon that had been dipped in cold water. Bake for 35 minutes and remove from oven. Allow to cool on the baking sheet. Reduce oven temperature to 325.

Use a serrated knife to cut loaves onto ½ inch slices lengthwise. Cut lengths to about 2 ½ to 3 inches long. Place the slices on the baking sheet and bake for 20 to 25 minutes, flipping after 10 minutes. Allow to cool on a wire rack for one hour prior to serving.