High in protein, naturally gluten-free and dairy-free bread.
Quinoa-Almond Flour Bread
Category
Breads & Cereals
Ingredients
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1-1/2 cups Mandelin Blanched Almond Flour
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1/2 cup toasted quinoa flour
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1/4 cup flaxseed meal
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2 tablespoons arrowroot powder
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2 teaspoons coconut flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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5 large eggs
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1 tablespoon olive oil (or oil of choice)
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1 tablespoon maple syrup (or liquid sweetener of choice)
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1 tablespoon apple cider vinegar
Directions
Preheat over to 350-degrees. Line a loaf pan with parchment paper and set aside.
Add the dry ingredients to the bowl of a food processor and pulse to combine. Add eggs, oil, syrup and vinegar then process until smooth.
Transfer batter to prepared loaf tin and bake on the center rack for 25-30 minutes until the top has turned golden brown and a cake tester inserted into the center comes out clean.
Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing.
Recipe Note
Simply Quinoa