Quinoa bread has a unique, hearty flavor, but it’s a seed, so it’s perfect for those with nut allergies. I suggest slicing and toasting pieces to serve as a side with breakfast. It’s a great way to add more protein to your first meal of the day!
- 1 1/4 c quinoa flakes
- 1 c quinoa flour
- 1/2 c flax meal
- 2 1/2 t psyllium husk whole
- 2 t baking powder
- 1 t baking soda
- 1/2 t salt
- 1/2 c apple sauce
- 1/2 c water
- 3 eggs
- Preheat oven to 375.
- Lightly oil pan (I use coconut or olive oil).
- Mix, using a whisk, the dry ingredients.
- Add wet ingredients (there isn’t a need to premix them). Mix together well. The batter will be similar to cookie dough batter.
- Pour entire mixture into the pan. Round the top, as the bread won’t rise.
- Bake for approximately 35 minutes until the bread has a nice, firm golden brown top and the edges are pulling away from the pan. About 15 minutes in to the baking cycle, if the top seems too brown (or you’d prefer a less crusty top) loosely cover with aluminum foil. This will stop the browning while still cooking the center.
- When cooked test with a toothpick and if it comes out clean, then let the bread cool in the pan. Remove from the pan once completely cooled.
Makes one well rounded magic pan (7.5 by 3.5) loaf.