As you’ve probably gathered, I’m a big fan of challenges in the kitchen and blog world! I find that they keep me motivated to eat healthily, and to come up with new ideas. What a great source of inspiration to see what everyone else is cooking up on a similar theme!
This week, I’m a part of Meghan Telpner’s 5 Days Healing with Everyday Superfoods Challenge, and I am loving it! I’ve found that in just two days I’m already eating new ingredients that I wouldn’t normally eat (broccoli sprouts! goji berries!), and come back to some old favourites like flax seeds, and coconut.
One of the recipes from Meghan’s superfood package, is Josh’s Incredible Hulk Quinoa Bread: a gluten-free quick bread, made with sprouted quinoa and green spirulina.
I wanted to try a version without spirulina and chia seeds, (as I haven’t managed to get a hold of them yet! eep!), but still wanted superfood-filled-bread this morning! So I went with flax seeds instead… yum and good for you too. The bread turned out to be a great quick bread, kind of like banana bread without bananas or zucchini bread without zucchini! I think it will make a great base for a fruit quick bread too.
So far, I’ve had the bread for breakfast “two ways”: with my blood orange marmalade, and with a thin layer of almond butter topped with unsweetened coconut (a superfood, and a nice treat!).
And for lunch, the best way yet: alongside a juicy pear, with roasted onion chickpea hummus and my new favourite: broccoli sprouts!
Quinoa, Buckwheat & Flax Seed Gluten-Free Bread
Wet Ingredients
- 1 c. quinoa
- 2 c. water (for soaking the quinoa)
- 3/4 c. milk (skim, soy, almond, hemp, rice)
- 2 eggs
- 1 Tbsp. raw honey
Dry Ingredients
- 1 c. buckwheat flour
- 2 Tbsp. tapioca starch
- 1/2 tsp. baking soda
- 1 1/4 tsp. baking powder (use a gluten-free variety)
- 2 Tbsp. ground flax seeds
- 1/2 tsp. sea salt
Soak quinoa in the 2 cups of water overnight, to start the sprouting process. In the morning, drain excess water and rinse.
Preheat oven to 350F, and spray a loaf pan with cooking spray.
In a large bowl, combine Wet Ingredients. In a separate bowl, combine the Dry Ingredients.
Mix the wet and dry ingredients together, and pour into the loaf pan.
Bake at 350F for 40 minutes, or until a toothpick inserted into the middle comes out clean.
Let cool in the loaf pan for 5-10 minutes, then transfer to a cooling rack and enjoy!
This loaf is best stored in the fridge, or sliced and frozen.
This DOES look fantastic!
Yum!! Wait until you make the green one… really fun colour!
That looks really great! I haven’t been able to find spirulina either…but I really want to make this. Maybe I’ll try this version. Thanks!
@Lauren – it is SO easy, you must give it a go… and I know you have loaf pans from your greenola😉
@Ash – can’t wait! Must find spirulina!
@Meghan – thanks, I was definitely inspired by the green version, and HAD TO HAVE IT NOW!!!
Lindsay, this one looks great! I’m going to give it a try. It doesn’t have a thousand ingredients.
I’ve never heard of spirulina or chia seeds (chia pet?) do you think that is a relatively large, or small amount of tapioca starch? Lisa is not a fan of the taste/texture and I’m wondering how much affect it would have if it was reduced.
I think it’s a relatively VERY small amount of tapioca starch. I don’t think Lisa would notice it at all, the bread is really quinoa-y and buckwheat-y.
And yes, chia seeds are the same ones used in chia pets!!🙂
What about hemp flour in place of the spirilina?
Ooooh, great idea! But also not something I have on hand😉
I think it would work quite well though!
Re: quinoa, bucckwheat, flax seed bread.
Turned out very well at first try and is SUPER DELICIOUS. Had my first slice today with a bit of honey and yoghurt on top – even my husband loves it.
Hi Gisela,
So glad you loved it! I found this recipe worked out so well too, and will definitely make it again and again!
Can you substitute anything for milk? Maybe vegetable broth?
Also, any ballpark idea how much fiber this loaf of bread would contain per slice?
Thanks.
Hi Francis,
I use almond milk, which is not really milk, and it works really well. Let me know if you try it with broth, I’m not that brave in my experimenting!
If I had to make up a VERY rough fibre estimate, I’d guess 4g/slice, but I am making that up entirely…
Good luck!
I made this… it was good, except the Quinoa was a little bitter (even though I rinsed it, I don’t think I did it thoroughly enough). The bread rose nicely and it was hearty. I love bitter food, so I didn’t mind it. But my BF didn’t really care for it. I thought it made for a lovely egg salad sandwich.
Could I use amaranth instead of buckwheat flour? It’s what I have on hand.🙂
Absolutely!! It would be more amaranthy and delicious!!!
Ps. Let me know how it turns out!!
Mmmh, wondering if you can also do this one with the red quinoa?
Absolutely you can! I’ve done it before and it’s great!!!
Have you ever made a vegan version of this?
YES! And it’s wonderful. I substitute chia seeds mixed with water for the egg and it works out great. It’s a recipe I use in my gluten-free (and vegan!) baking classes.
Can i just use the 1 TBS of chia seed to 3 TBS hot water egg substitute recipe I’ve seen on line? Also, does the bread have a little crunch to it due to quinoa. I hope so b/c I would love that in a bread.
Yes, if you use that ratio, I’d let it sit for 15 minutes to cool before adding it to the wet ingredients.
And yes to a little crunch, yum!
I’m so excited! I’m going to try it in my mother’s southern-style cornbread dressing (as the “cornbread’)
I love the bread! It tastes great. How long does it last in fridge?
I’d say three days tops, but check for mold before you eat it. Because there are no preservatives it goes off quickly.
hi there
I see , there is all bunch of questions about milk, flour, starches
but what about eggs?
can’t eat chickens egg, the quail’s are quite expensive
can I add just “vegan egg” = flax + water mixture?
Hi Rozalka,
I do something similar for a vegan version — try the flax & water mixture. Your bread may be a bit more crumbly, but it should be good. It works really well with chia seeds as the egg replacer as well. Good luck!
Wow this looks amazing! I am definitely going to try this soon🙂 Could you substitute arrowroot flour for the tapioca starch?
Thanks for the great recipe!
Can this be made without eggs (vegan here)? Looks delish!
Sorry, just saw your response for chia or flax above! 😉
can you tell me how many calories the loaf is or one piece?
Sorry, I don’t count calories… a site like sparkpeople.com or livestrong.com have great calculators where you can plug in the info and figure it out. My guess would be that it’s similar to a slice of whole grain bread. Good luck!
Tastes great! A nice change of pace. My quinoa is a bit crunchy, despite soaking overnight. I think I will try with a cup of cooked quinoa? I didn’t have buckwheat flour, so I used 1/2 cup King Arthur Flour Ancient Grains blend and 1/2 cup almond flour and used homemade cashew milk for my liquid. I will definitely make this again!
This looks great” is it more like a sandwich bread or dessert bread like banana bread? Thank you”
Hi, it’s more like a sandwich bread — it’s definitely savoury, not sweet. I love it with hummus and sprouts. Enjoy!!
It’s more of a sandwich bread — it’s definitely savoury in flavour, not sweet.
how could i add bananas or zucchini into the recipe to “change” it into banana bread or zucchini bread???
Hi Brandi —
You’d have to do some experimenting for sure… It maybe be easier to start with a banana bread recipe. Can I recommend this gluten-free one: https://kitchenoperas.com/2013/01/19/banana-coconut-bread-gluten-free-and-dairy-free/
I just made this bread today and it is wonderful so lite. I used amaranth instead of the buckwheat. I soaked my quinoa for 12 hours and noticed some were crunchy so next time I will soak it for 24 hours. I baked the bread in a 9×5 pan but next time I will use a 8×4. Wonderful thank you so very much for this recipe ;~)
Thanks for letting me know it turned out so well!!! Glad you enjoyed the bread!!