NOTE: if you want to increase nutrient availability, you can soak the quinoa overnight and make the bread the next day. But if you want to enjoy the bread right away, skip overnight soaking and proceed with the instructions below!
1. Preheat oven to 425 F.
2. Blend quinoa and water mixture together in a blender or food processor until a pancake batter consistency is achieved.
3. Pour batter onto a parchment paper covered circular pan and spread the mixture evenly with a spatula
4. Sprinkle on your favorite herbs/spices if desired.
5. Bake for 15 minutes.
6. Remove from the oven and flip over, bake for another 5-10 minutes until both sides are golden brown.
7. Let cool, cut into slices, and top with your favourite spread!
This bread also makes adelicious pizza crust! Simply add the tomato sauce and toppings after the bread is fully baked and bake until toppings are soft (~10 minutes).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (235g)|
|Recipe Makes: 1|
|Calories from Fat: 62 (15%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0mg||0 %|
|Sodium 1173.2mg||40 %|
|Potassium 638.4mg||17 %|
|Total Carbohydrate 72.6g||21 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 64.7g|
|Protein 16g||23 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 417
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