Flax, quinoa, and almond meal bread

Name: Flax, quinoa, and almond meal bread
Total time: 45 min
Yield: 10 servings
Ingredients: 160 g ground flaxseed; 74.67 g almond flour; 74.67 g baking soda; 0.25 tsps salt; 54 ml olive oil; 4 free range eggs; 118.29 ml water

Gluten free Flax, Quinoa, and Almond Meal Bread that serves 10, covering 9% of daily vitamins and minerals. Suitable for lacto ovo vegetarians and can be enjoyed during the holiday season.

Ingredients

ground flaxseed

160 g

almond flour

74.67 g

baking soda

74.67 g

salt

0.25 tsps

olive oil

54 ml

free range eggs

water

118.29 ml

Method

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.

Nutrition:

230 kcal

Carbs

11 g

Fat

17 g

Protein

7 g

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