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.