Quinoa Flour Bread
Using quinoa flour, ground flax seeds and chia seeds, this recipe comes together as a crunchy treat. I made it as a vegan bread, however, you can easily substitute the flax egg and coconut milk for eggs and dairy milk. This bread works well for breakfast or a side at dinner.
If at first you don’t succeed
My first round of working this recipe resulted in a very crumbly product (as pictured above). Despite that, the taste was surprisingly delicious, like a crunchy cornbread. I’ve made some modifications in the recipe listed below that hopefully addresses this problem. I haven’t tried the new recipe yet but plan on it soon. The crumbly version didn’t last long in our house and as such, I imagine it will be well received when I try again. If you try this, let me know how it turned out for you.
1 1/2 cups Mike’s Mix Quinoa Flour
2/3 cups tapioca starch
2 tbsp Mike’s Mix Ground Flax Seeds
1 tbsp Mike’s Mix Chia Seeds
1 tsp baking soda
pinch of salt
3 flax eggs (can use whole eggs)
1/4 cup coconut milk (can use dairy milk)
1 tbsp Real Maple syrup
1/4 cup coconut oil
1 tsp apple cider vinegar
If using flax eggs, prepare first.
Pre-heat oven to 350 degrees.
Spray a bread pan with non-stick spray.
Mix all ingredients together.
Pour into bread pan.
Bake at 350 degrees for 40 minutes.