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:Print
- Preheat oven to 350F. Grease or spray 10 cups of a standard muffin tin.
- 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.
- Divide the batter equally between the prepared cups (about 1/3 cup each). Press down and smooth tops with moistened fingertips.
- 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.
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.
- 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