There are many quinoa bread recipes on the Internet that look so good, but might have an ingredient or two that don’t work in the Garden of Eydie. Here’s one that does. We put our own spin on it by adding golden raisins and rosemary, making it a delicious breakfast treat or a very special bread for avocado toast.

• 1 ¾ cup unsweetened almond milk
• 1 TB apple cider vinegar
• 1 TB maple syrup
• 2 ½ cups quinoa flour
• 1 cup almond flour
• ¼ cup flax meal
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup golden raisins
• ¾ tsp fresh rosemary, minced
  
  

1- Preheat the oven to 350 °F.

2- Whisk together the almond milk, apple cider vinegar, and maple syrup in a small bowl.

3- In a large mixing bowl, combine quinoa flour, almond flour, flax meal, baking soda, baking powder, raisins, and rosemary.

4- Add the wet ingredients to the dry and mix until it forms a sticky dough.

5- Transfer to an 8×4 loaf pan lined with parchment paper.

6- Bake for 30 minutes.

7- Remove bread from loaf pan, peel off parchment paper and bake for an additional 30 minutes or until toothpick inserted comes out clean.