2-Ingredient Quinoa Flax Bread {vegan, gluten-free, oil-free}
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.
Servings: 10 breads
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!
Notes
Storage: Store the breads 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.
How to Cook Quinoa for this Recipe: Rinse 3/4 cup quinoa (to remove naturally occurring saponins) in a fine mesh sieve. Combine the rinsed quinoa and 1.5 cups (355 mL) water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed most, but not all of the water (about 11-13 minutes). Remove from heat, cover with a lid, and let sit for 15 minutes. Fluff with a fork and cool completely.
Nutrition
Serving: 1puck | Calories: 67kcal | Carbohydrates: 9.8g | Protein: 2.8g | Fat: 2.2g | Sodium: 81mg | Fiber: 2.6g