[Post #38 for 365 days of Vegan, Gluten-Free, Portable Power Pucks]
Before I begin, please allow me to get something off of my chest.
This recipe has four, not two ingredients. However, two of the four are salt and water. So I fudged, and left them out of the count. Because, come on.
Now, to the main event. Two. Ingredient. Bread.
Toothsome, crispy-edged, moist in the middle bread.
It’s real. And it’s d#*n delicious.
It is also the direct product of committing to a year of posting portable power pucks made in a muffin tin. It’s making me blend, stir and experiment in ways I would not otherwise have done.
My initial thought with this bread was to use quinoa, flaxseed meal, walnuts, olive oil, and some everything bagel seasoning I had made, forgotten about, and then discovered again. I put the thought to the (recipe) test, and it was super-tasty, albeit a touch greasy (flax + olive oil + walnuts). So I pared back. No olive oil. But did I need the walnuts? Or the special seasoning? What if…I only used two ingredients…
So I tried it.
If I could do a back-flip, it would have happened, stove-side, after taking my first bite.
This, dear readers, is a winner.
You can top it with hummus:
It makes PB & J sing:
It’s phenomenal with chocolate spread and a few cacao nibs:
And it’s crazy-good with coconut butter + fruit + mint:
What I’m trying to say, is that this is bread. And, as such, you can top it with all kinds of healthy, yummy toppings.
Also, I excel at pointing out the obvious. To further emphasize that point, these mini breads are also delectable all by themselves.
I am so excited about this recipe that I have not even mentioned how it’s made. It goes like this: process cooked, cooled quinoa in a food processor, blend in flaxseed meal, water and salt, bake in a muffin tin, and there you go. Just imagine all of the fun variations with this basic recipe, from herbs, spices, seasonings, sweeteners, and more.
Feeling excited? I hope so. I certainly am.
Now go forth, bake, eat, and jump for joy!
- 2 cups cooked, cooled quinoa
- ⅓ cup water
- ½ cup ground flaxseed meal
- ½ teaspoon fine sea salt
- Preheat oven to 350F. Grease or spray 10 cups of a standard muffin tin.
- In a food processor or blender, process the quinoa and water until very well blended and almost completely smooth. Add the flaxseed meal and salt; process until completely blended.
- Divide the batter equally between the prepared cups (about ⅓ cup each). Press down and smooth tops with moistened fingertips.
- Bake in the preheated oven for 30 minutes or until set at the center and golden brown at edges. Let cool 10 minutes in tin, then transfer pucks to a wire rack to cool completely.
Tip: Cooked, cooled brown rice, sorghum, or millet can be used in place of the quinoa.