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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:
- process cooked, cooled quinoa in a food processor
- blend in flaxseed meal, water and (optional) salt
- divide the “dough” between 10 muffin tin cups
- bake!
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}
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
- Preheat oven to 350F (180C). 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 (add a bit more water if mixture is too thick).
- 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.
- Eat!
Holy moly, these are super good! I made them today, doubled the batch, and I can’t wait to make them again!
I am so glad you like these, Abby! They have been on the site for a long time, so I am super-happy that you discovered them 🙂
Thanks for this awesome recipe! Came out great.
Hey Camilla. Would bake in a hamburger mold works? As I want a quiona hamburger bun.
Thanks
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!
@Camilla, thanks for your reply Camilla, lets get to experiment this. I will try to get hamburger silicon mold as soon I can.
Brilliant little recipe. My boyfriend and I make a double batch every week for snacking. Thank, love your site!
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?
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.
Hi Camilla,.
I baked in a 9-inch glass pie pan for about 25 minutes. It came out great! I cut it into wedges and it is wonderful.
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.
GReat, Samantha! Let me know what you think! 🙂
Thia is brilliant! P.S. I am absolutely loving the power puck series!
Thank you so much, Kaci! I am now following your wonderful blog 🙂 I need to make some of your green pancakes!
Thank you so much for the support… That just made my day! 🙂
xo 🙂
Looks great-Can’t wait to try this!
Thanks a million, Erin!