#38: 2-Ingredient Quinoa Flax Bread Minis (vegan + glutenfree

• Vegan
• Gluten free

• Pasta & Grains

  • 2 cups Quinoa, cooked

• Baking & Spices

  • 1/2 cup Flaxseed meal, ground
  • 1/2 tsp Sea salt, fine

• Liquids

  • 1/3 cup Water

Found on powerhungry.com

Description

Ingredients

• 2 cups cooked, cooled quinoa
• ⅓ cup water
• ½ cup ground flaxseed meal
• ½ teaspoon fine sea salt

Directions

• 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.
• Eat!

Nutrition