Summary

If you have about 45 minutes to spend in the kitchen, Flax, Quinoa, and Almond Meal Bread might be an excellent gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. This recipe serves 10. This side dish has 230 calories, 8g of protein, and 18g of fat per serving. For 53 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe is liked by 2 foodies and cooks. Head to the store and pick up water to texture desired, eggs, baking soda, and a few other things to make it today. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is not so outstanding. Try Flax, Quinoa, and Almond Meal Bread, Flax, Quinoa, and Almond Meal Bread, and Flax Almond Meal Banana Muffins with Dark Chocolate (gluten free, paleo!) for similar recipes.

Instructions

Preheat oven to 375F Mix dry ingredients together. Gently beat eggs together before adding to dry mixture. Add oil. (I had my coconut oil in a mixing cup and added the eggs to mix together but the coldness of the eggs turned the oil solid, it was difficult to mix the solid oil in the batter. Add water a little at a time until you get the desired consistency to pour thickly into your loaf pan. I used a Pyrex bread pan with parchment paper, cooked at 375F for 40 mins. If you use a metal pan you will have to adjust time.

Ingredients

• 1 Milled Flax Seed
• 2 Blanched Almond Meal (could probably used unblanched)
• 3 Quinoa Flour
• 4 Baking Powder
• 5 Salt
• 6 Baking Soda
• 7 Olive Oil, Butter, (do not use butter to make this dairy
• 8 eggs
• 9 water to texture desired, just enough so that the batter pours in the pan thickly. It took a little over

Directions

• 1 Preheat oven to 375F
• 2 Mix dry ingredients together. Gently beat eggs together before adding to dry mixture.
• 3 Add oil. (I had my coconut oil in a mixing cup and added the eggs to mix together but the coldness of the eggs turned the oil solid, it was difficult to mix the solid oil in the batter.
• 4 Add water a little at a time until you get the desired consistency to pour thickly into your loaf pan.
• 5 I used a Pyrex bread pan with parchment paper, cooked at 375F for 40 mins. If you use a metal pan you will have to adjust time.