Gluten Free Cinnamon Quinoa Bread (with Flax Seed)

This bread is by far the best gluten-free bread I’ve ever tried to make. It’s not your traditionally bread but I really like this one. I’ve made different versions of this bread, here providing you with a more sweet, dessert-like version that goes well with ex. peanut butter for a quick snack. Check under notes for a more ‘savory’ version to use for lunch and dinner.

Ingredients:

150g quinoa flakes

15g flax seed (or five-seed mix)

1/4 tsp salt

1 tsp baking powder

2 tsp cinnamon

1 tsp FiberHUSK (2g)

400 ml water

1/2 (heaping) tsp SØD liquid no-calorie sweetener (or other sweetener)

Preheat the oven to 200 degrees celcius.

Mix all dry ingredients together in a medium bowl. Add sweetener and water and let sit for about 5 minutes.

Spread mixture out on a rimmed baking sheet and make sure it’s thin and even.

Bake for 10-12 minutes, checking to make sure it doesn’t burn.

Let cool a bit before cutting out 20-24 pieces.

Makes approx 20 pieces, at 31 kcal each.

Note:

FiberHUSK is a danish product used in gluten-free baking that makes the breads more moist and gives a nice texture. If you don’t have it at home – or you don’t know were to buy it or something similar to this – feel free to leave it out. I haven’t tried it yet, but I’m sure the bread will be just as good.

Savory version:

Leave out cinnamon and sweetener, and increase the amount of salt to 3/4 tsp. Also I use sunflower seeds instead of flax seed for this savory version (makes approx 15 pieces, at 43 kcal each).

Click here for the original recipe for this gluten free quinoa bread

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