Simple 6 Ingredient Quinoa Bread
One of the hardest foods to replace when making lifestyle changes is bread. We are accustomed to eating bread every day or at every meal in certain cultures. However, bread, as we know it today, does not provide much nutrition. In many cases bread has become empty calories, filling our stomach but not nourishing our mind and body. For many people wheat is also inflammatory, making it even more crucial to find a replacement. The problem with gluten-free breads is that many use corn flour or white rice flour which are not much better and can also cause inflammation. Whatever your reason for wanting to reduce or eliminate bread consumption, I have a great recipe for you.
This recipe is very forgiving in the sense that it is easy to test out and still get a great bread. I have made several different varieties of this bread, so feel free to play around. Your essentials are the quinoa, salt, and flaxseed. This recipe does require a good food processor although it may also be done in a Vitamix blender with some effort.
Ingredients:
- 3.5 cups quinoa
- 1/3 cup water
- 1 cup sunflower seed
- 1 cup ground flaxseed
- 1.5 tbsp honey or 3 Tbsp coconut sugar
- 1 tsp salt
Instructions:
- Soak quinoa and sunflower seeds, separately, for at least 8 hours or overnight.
- After soaking, rinse quinoa and sunflower seeds very well using a strainer. You may leave the quinoa covered in the strainer during the day to give it a chance to sprout or you may use it right away. Sprouting is recommended for those with sensitive digestion, but the recipe will work either way.
- Put the quinoa and water in a food processor and process between 5 to 10 minutes until the quinoa is fully grinded and pasty.
- Add the sunflower seeds, honey or coconut sugar, and salt, and process for another 3 minutes.
- Add the ground flaxseed and process for a few minutes. The dough should become thick at this point.
- Add water or more flaxseed meal as needed until you have the desired consistency as shown below.
- Place parchment paper on a cooking tray. Take a large spoon of dough, place it on the parchment paper, and mold the dough into a biscuit using a wet spatula.
- Bake for 30 minutes at 350 ºF or until golden brown.
After the quinoa bread has cooled, store it in an air tight container or bag for up to 2 weeks in the refrigerator. You may also store the bread in the freezer to preserve for longer time.
Enjoy!
12 replies on “Simple 6 Ingredient Quinoa Bread”
I love you so much for sending me this recipe. Do you have a burger or patty recipe? What will you fix for Thanksgiving as an entree? we are having company.
Glad you liked this recipe 🙂 I will be posting patty and other recipes in the coming weeks. Follow me on Instagram or Facebook to see more healthy and allergy friendly recipe ideas.
I really enjoyed this recipe, its very filling and satisfying! I froze some and will use as needed.
Your blog has been such a blessing to read, God has worked in mighty and wonderful ways on your family’s behalf. He is such a kind and compassionate Father
I can’t wait to see more of your other recipes, unfortunately am not on Instagram or Facebook to view more of your other recipes😔
So happy to hear that you enjoyed this recipe and that my blog has been a blessing 🙂 I will be posting more recipes so be sure to subscribe to know when a new recipe is posted!
Thanks so much for sharing this recipe. I made them this morning and was so excited to have biscuits! I used an ice cream scope to make my biscuits and just flatten them with a wet spatula.
I saw your post in the autoimmune recovery group. Thanks again!
Happy to hear you enjoyed it 🙂
Preparing this bread for the second time. I might add a little more salt…I just live it. Thank you so much. God bless you🥰🙏
Yay! So happy to hear that 🙂
Thank you for sharing your healing journey and how you’re getting there! My son had severe allergies and head-to-toe eczema starting at 3 months and healing (for the most part) ~ 3 years old. We are still trying to heal food allergies and sensitivities though, mainly to nuts and seeds. My son is very allergic to sesame seeds and I wonder about other seeds too like flaxseeds and chia too. Are there any alternatives that you can recommend for flaxseeds? Thank you!
That’s great that you’ve found a way to keep your son’s eczema under control! Flaxseed and chia seed don’t usually cause a problem. However, sunflower and pumpkin seeds are more likely to cause an allergic response. You can replace the sunflower seeds with 1/2 cup of arrowroot powder or 1/4 cup cassava flour (these are estimates but around those amounts). The flaxseed is hard to replace because without it the bread may be hard. I have done this bread with just quinoa, chia, salt, and water though.
Oops, I misspelled my name in that previous comment. It’s really “Michele” 😉 Also, our son is now 7 years old and we’re still trying to figure out safe foods. Have you done any testing to help you determine what foods to avoid?
It is so difficult to figure out all food sensitivities!! We did not do testing because we couldn’t afford it. We discovered all sensitivities through trial and error. We were on a very limited diet until my son was completely symptom-free, then we reintroduced one food at a time. Since he didn’t have any symptoms, it was easy to identify when he did react to a food. As his gut healed, he was also able to tolerate more foods. I have a list of anti-inflammatory and safe foods I can send to you if you’re interested. You can email me through the contact tab and I’ll email it to you. Clearly, everyone has different allergies and sensitivities but that was a useful guide that helped us.
If you want to do testing, I recommend https://www.enterolab.com/ It is a stool testing. If you are plant-based, you will want to get the B2+C2 test.