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2-Ingredient Quinoa Flax Breads {vegan, oil-free, GF}

You need to make a batch of my super-simple 2-ingredient quinoa flax breads asap! They are naturally vegan, gluten-free, oil-free and perfect for all kinds of toppings.

Easy Gluten-Free Vegan Bread

Two. Ingredient. Bread.

Toothsome, crispy-edged, tender in the middle bread.

It’s real. And it’s d#*n delicious.

It’s my 2-Ingredient Quinoa Flax Breads!

Benefits of 2-Ingredient Quinoa Flax Breads

These humble breads are:

  • Vegan (no eggs, no dairy)
  • Gluten-free
  • Oil-free
  • High in fiber
  • Low in calories (67 calories each)
  • Quick and easy to make

Perfectly Portioned in Muffin Tin

These breads are the direct product of committing to a year of posting a variety of easy vegan, gluten-free recipes made in a muffin tin. It has led to me blending, stirring and experimenting in ways I would not otherwise have done.

Baking alternative breads in a muffin tin is wonderful for short baking times and perfectly portioned servings.

My initial thought when developing this recipe was to use quinoa, flaxseed meal, walnuts, olive oil, and some everything bagel seasoning I had made, forgotten about, and then discovered again. I put the thought to the (recipe) test, and it was super-tasty, albeit a touch greasy (flax + olive oil + walnuts).

So I pared back. No olive oil. But did I need the walnuts? Or the special seasoning? What if…I only used two ingredients…

I tried it.

If I could do a back-flip, it would have happened, stove-side, after taking my first bite. This recipe is a winner, 100%!

You can top it with hummus:

Or slather with PB & J:

Indulge with your favorite chocolate spread and a few cacao nibs:

And it’s a perfect breakfast with a dollop of nondairy yogurt and  fruit:

What I’m trying to say, is that this is bread. And, as such, you can top it with all kinds of healthy, yummy toppings.

Also, I excel at pointing out the obvious. To further emphasize that point, these mini breads are also delectable all by themselves.

How to Make the Breads

I am so excited about this recipe that I have not even mentioned how it’s made. It goes like this:

Just imagine all of the fun variations with this basic recipe, from herbs, spices, seasonings, sweeteners, and more.

Feeling excited? I hope so. I certainly am.

Now go forth, bake, eat, and jump for joy!

More Easy & Delicious Vegan Flax Baked Goods:

Yield: 10 breads

2-Ingredient Quinoa Flax Bread {vegan, gluten-free, oil-free}

overhead shot of 4 gluten-free vegan breads with toppings on a piece of slate

Super-simple and so-versatile mini breads made with 2 ingredients: quinoa and flaxseed meal! They are naturally vegan, gluten-free, oil-free and perfect for all kinds of toppings.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 cups cooked, cooled quinoa (see how-to in the notes)
  • 1/3 cup (75 mL) water (more, if needed)
  • 1/2 cup (52 g) flaxseed meal
  • (optional) 1/4 teaspoon fine sea salt

Instructions

  1. Preheat oven to 350F (180C). Grease or spray 10 cups of a standard muffin tin.
  2. In a food processor or blender, process the quinoa and water until very well blended and almost completely smooth. Add the flaxseed meal and salt; process until completely blended (add a bit more water if mixture is too thick).
  3. Divide the batter equally between the prepared cups (about 1/3 cup each). Press down and smooth tops with moistened fingertips.
  4. Bake in the preheated oven for 30 minutes or until set at the center and golden brown at edges. Let cool 10 minutes in tin, then transfer pucks to a wire rack to cool completely.
  5. Eat!

Notes

Storage: Store the breads in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 2 weeks, or the freezer for up to 3 months.

Tip: Cooked, cooled brown rice, sorghum, or millet can be used in place of the quinoa.

How to Cook Quinoa for this Recipe: Rinse 3/4 cup quinoa (to remove naturally occurring saponins) in a fine mesh sieve. Combine the rinsed quinoa and 1.5 cups (355 mL) water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed most, but not all of the water (about 11-13 minutes). Remove from heat, cover with a lid, and let sit for 15 minutes. Fluff with a fork and cool completely.

Nutrition Information

Yield

10

Serving Size

1 puck

Amount Per Serving Calories 67Total Fat 2.2gSaturated Fat 0gCholesterol 0mgSodium 81mgCarbohydrates 9.8gFiber 2.6gSugar 0gProtein 2.8g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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Marie

Friday 30th of September 2022

Thanks for this awesome recipe!

I just made these.... I have a question about how you cook your quinoa to make these. What is the proportion of water and quinoa? My 'batter' was super thick/pasty and wondered if it's because I only cook my quinoa [1 c] with 1 2/3 c water?? Oh... I also used warm quinoa and wonder if that might have added to the thick/pasty issue?

Tracy Lam

Monday 24th of January 2022

Hey Camilla. Would bake in a hamburger mold works? As I want a quiona hamburger bun.

Thanks

Camilla

Tuesday 25th of January 2022

That could work, Tracy! It would not be like a regular “bun”, but it sounds like we are on the same page regarding bread. I think it would be very tasty!

Marline

Saturday 20th of February 2021

How much DRY quinoa do I have to cook? Is it 2 cups before cooking it, or 2 cups already cooked quinoa? Thanks. Love your site!

Cho

Sunday 17th of May 2020

Hi Camilla I'm looking forward to make this! Can I make it into a loaf or they need to go in the cupcake tin?

Camilla

Monday 18th of May 2020

Hi Cho!

This won't bake into a regular loaf, but you could spread the mixture into a square or round tin to cut into squares or wedges.

Samantha

Friday 9th of September 2016

I didn't make this recipe yet but I am thrilled that I found it! I like the fact that there's no weird ingredients. I am really looking forward to trying this recipe.

Camilla

Sunday 11th of September 2016

GReat, Samantha! Let me know what you think! :)

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