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.
Quinoa Flour Bread
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.
Ingredients
- 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
Instructions
- 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.
Mike’s Mix Products Used: Quinoa Flour, Chia Seeds and Ground Flax Seeds
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