Quinoa Bread with Golden Raisins & Rosemary, Gluten Free
Serves: 8
One food that is “vegan” is yummy delicious bread! White flour, sugar, oil, salt and yeast are not exactly healthy, though. Here’s a great way to have your bread and eat it too!. Try this healthier gluten free version, with high protein quinoa, omega-3 rich flax seed, raisins and rosemary. It’s savory, sweet and delicious.
Equipment needed: parchment lined 8” x 4” loaf pan
One food that is “vegan” is yummy delicious bread! White flour, sugar, oil, salt and yeast are not exactly healthy, though. Here’s a great way to have your bread and eat it too!. Try this healthier gluten free version, with high protein quinoa, omega-3 rich flax seed, raisins and rosemary. It’s savory, sweet and delicious.
Equipment needed: parchment lined 8” x 4” loaf pan
Ingredients
- 1-¾ cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 2-½ cups quinoa flour
- 1 cup almond flour
- ¼ cup flax meal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup golden raisins
- ¾ teaspoon fresh minced rosemary leaves
Directions
Preheat the oven to 350 °F
- Whisk together the almond milk, apple cider vinegar and maple syrup in a small bowl.
- In a large mixing bowl, combine quinoa flour, almond flour, flax meal, baking soda, baking powder, raisins and rosemary.
- Pour the wet ingredients into the dry ingredients and mix until it forms a sticky dough. Transfer the dough to an 8” x 4” loaf pan lined with parchment paper and bake for 30 minutes.
- Remove the bread from the loaf pan, peel off the parchment paper and place the loaf directly on the oven rack and bake for an additional 30 minutes or until a toothpick inserted comes out clean.
Cook's Notes: The Quinoa Bread is wonderful served for breakfast, or with an entree, or even super delicious using slices as the base for a very special tasting avocado toast.
