Quinoa Almond Flour Bread
A bread that bakes in just 30 minutes, doesn't require any yeast or rising, and is made in your food processor. There's no gluten or dairy AND it uses two super high-protein flours.
Servings 18 Servings
Calories 109kcal
Ingredients
- 1 1/2 cups Mandelin Blanched Almond Flour
- 1/2 cup toasted quinoa flour
- 1/4 cup flaxseed meal
- 2 tablespoons arrowroot powder
- 2 teaspoons coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 large eggs
- 1 tablespoon olive oil or oil of choice
- 1 tablespoon maple syrup or liquid sweetener of choice
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 350ºF. 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 and process until smooth.
- Transfer batter to prepared loaf tin and bake on the center rack for 25 - 35 minutes (mine took 30) 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.
Video
Notes
adapted from Elena's Pantry
Nutrition
Calories: 109kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Cholesterol: 45mg | Sodium: 82mg | Potassium: 37mg | Fiber: 2g | Sugar: 1g | Vitamin A: 65IU | Calcium: 35mg | Iron: 0.8mg