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

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


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.




  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!


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.


  • 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
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