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!
