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.

Two. Ingredient. Bread.

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

It’s real. And it’s d#*n delicious!

It is also the direct product of committing to a year of posting portable power pucks made in a muffin tin. It’s making me blend, stir and experiment in ways I would not otherwise have done.

My initial thought with this bread 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…

So I tried it.

If I could do a back-flip, it would have happened, stove-side, after taking my first bite.

This is a winner.

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.

I am so excited about this recipe that I have not even mentioned how it’s made. It goes like this: process cooked, cooled quinoa in a food processor, blend in flaxseed meal, water and salt, bake in a muffin tin, and there you go. 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:

Almond Flour Flax Biscuits

2-Ingredient Flax Sandwich Bread

Oat Flax Skillet Bread

100% Flax Breakfast Cookies

100% Flax Chocolate Cookies

4-Ingredient Vegan Flax Muffins

3-Ingredient Banana Flax Bars

2-Ingredient Lentil Flax Bread

White Bean Flax Biscuits

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

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• Author: Camilla
• Prep Time: 5 mins
• Cook Time: 30 mins
• Total Time: 35 mins
• Yield: 10 pucks 1x

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Description

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.

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Scale 1x2x3x

Ingredients

• 2 cups cooked, cooled quinoa
• 1/3 cup water
• 1/2 cup ground flaxseed meal
• 1/2 teaspoon fine sea salt

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Instructions

1. Preheat oven to 350F. 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.
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 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.

Nutrition

• Serving Size: 1 puck
• Calories: 67
• Sugar: 0 g
• Sodium: 81 mg
• Fat: 2.2 g
• Saturated Fat: 0 g
• Carbohydrates: 9.8 g
• Fiber: 2.6 g
• Protein: 2.8 g
• Cholesterol: 0 mg