My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 

Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Wednesday
May022012

quinoa oat bread + sandwiches

Apparently you guys like sandwiches.

Who knew? 

And apparently you’re looking for a quick + easy bread recipe.  Okay, I’m just guessing on that one.  But you are, right?

cinbread (1 of 9)

I’ve made a handful of these quick breads before and I just can’t get enough.  They’re gluten free and vegan and literally take 5 minutes to mix together.  The mixture bakes for 40min and what results is a sturdy but soft, non-crumbly bread.

cinbread (2 of 9)

Don’t expect sandwich bread here but more of a dense flatbread.  It can withstand loads of toppings or be used as a base for pizza.  Whatever suits your fancy.

For me?  I can never decide between sweet + savory.  So today you get two new versions and two super quick sandwich ideas.

FYI: I’m currently obsessed with sprouts.  Expect to see me sprouting my own seeds very soon!

cinbread (3 of 9)

This first bread is a mixture of oat flour, quinoa flour, and almond meal.  I’ve found that they work well with a multitude of gluten free flours. ie: buckwheat, millet, amaranth, quinoa, oat and corn 

Today I added almond meal to add a bit of fat and keep the bread extra soft [but still sturdy!].  I love the texture it created!  I infused the bread with a few dried herbs, garlic powder, salt, and pepper. 

For the toppings? 

  • 1-2T salted almond/peanut/sunflower/cashew butter mixed with a sprinkle of smoked paprika and mixed with a spoon – or use hummus!
  • cherry tomatoes
  • cucumber
  • sprouts

Packed with protein and fiber, much different than most store-bought GF breads.

cinbread (4 of 9)

And to satisfy the sweet side…

Cinnamon Quinoa Oat Bread

cinbread (5 of 9)

The bread includes cinnamon and a swirl of maple syrup which adds a hint of sweetness.  The quinoa flour adds so much to the flavor of both breads and the oat flour + almond meal add a rich, nuttiness.  If you are a quinoa lover, you will definitely enjoy this.

cinbread (6 of 9)

Now on to the toppings!

  • your favorite nut butter
  • strawberries + bananas
  • unsweetened shredded coconut

cinbread (7 of 9)

Eat this any way you like.

Your co-workers will be jealous.

And your kids will love you even more.

cinbread (1 of 1)

Print this!

Herb Quinoa Oat Bread [yields 2-3 servings]

  • 1/2c GF oat flour
  • 3/4c quinoa flour
  • 1/4c almond flour
  • 1c water
  • 1.5T ground chia seeds or ground flax seeds
  • 1.5T coconut oil
  • 1T unsweetened applesauce
  • 1/4t salt
  • 1/4t garlic powder
  • 1t parsley
  • 1t oregano
  • 1t thyme
  • 5-8 grinds of black pepper
  1. Preheat your oven to 375*.
  2. Add 1/2T coconut oil to a 9” round/square pan and place in the oven.  A cast iron pan works really well.  Or line a 9” round/square pan with parchment paper.
  3. Mix all dry ingredients together in a large bowl.
  4. Pour in the water, applesauce, and 1T of melted coconut oil.
  5. Stir until just combined and let sit for 5min.  Batter should be thick, but pourable after sitting.
  6. While the batter is sitting place the pan in the oven with 1/2T coconut oil for 5min.  Remove from the oven and spread the oil around the sides + bottom of the pan.  *If using parchment paper, skip this step.
  7. Pour the batter into the pan, spread to the edges, then shake lightly to even out.
  8. Bake for 38-42min, until the bread is cracked on top, pulled away from the sides, and edges are golden brown.  I always bake mine for 40min.
  9. Let cool to fully firm up, then remove from the pan + slice.
  10. Store in a sealed container for 3-4 days.

notes: I have found coconut oil to be the best to prevent sticking.  Feel free to sub another high-heat safe oil.  This recipe would be great as a base for pizza.  Remove the bread from the pan, pile on toppings, then bake for 5-10min.  Feel free to sub buckwheat, millet, amaranth, or corn flour for the oat or quinoa flour but not the almond meal.  You can easily make these gluten free flours at home in your blender or food processor.  For GF oat flour, use rolled oats, oat groats, or steel cut oats.  Process until turned into a fine flour.  You can make almond meal by processing almonds until turned into a soft meal with no almond pieces.

Cinnamon Quinoa Oat Bread [yields 2-3 servings]

  • 1/2c GF oat flour
  • 3/4c quinoa flour
  • 1/4c almond flour
  • 1/2c water
  • 1/2c unsweetened almond milk
  • 1.5T ground chia seeds or ground flax seeds
  • 1.5T coconut oil
  • 1T unsweetened applesauce
  • 2T pure maple syrup
  • 1/4t salt
  • 1.5t cinnamon
  • 1/2t vanilla extract
  1. Preheat your oven to 375*.
  2. Add 1/2T coconut oil to a 9” round/square pan and place in the oven.  A cast iron pan works really well.  *Or line a 9” round/square pan with parchment paper.
  3. Mix all dry ingredients together in a large bowl.
  4. In another bowl whisk together the water, milk, applesauce, maple syrup, 1T melted coconut oil, and vanilla extract.
  5. Add the wet to the dry ingredients and stir until just combined, then let sit for 5min.  Batter should be thick, but pourable after sitting.
  6. While the batter is sitting place the pan in the oven with 1/2T coconut oil for 5min.  Remove from the oven and spread the oil around the sides + bottom of the pan. *If using parchment paper, skip this step.
  7. Pour the batter into the pan, spread to the edges, then shake lightly to even out.
  8. Bake for 38-42min, until the bread is cracked on top, pulled away from the sides, and edges are golden brown.  I always bake mine for 40min.
  9. Let cool to fully firm up, then remove from the pan + slice.
  10. Store in a sealed container for 3-4 days.

notes: I have found coconut oil to be the best to prevent sticking.  Feel free to sub another high-heat safe oil.  Feel free to sub buckwheat, millet, amaranth, or corn flour for the oat or quinoa flour but not the almond meal.  You can easily make these gluten free flours at home in your blender or food processor.  For GF oat flour, use rolled oats, oat groats, or steel cut oats.  Process until turned into a fine flour.  You can make almond meal by processing almonds until turned into a soft meal with no almond pieces.

cinbread (8 of 9)

Thanks for all of your garden enthusiasm!  It seriously is giving me hope that something will grow.  I planted seeds today, so we will soon see what happens.

Ashley

Reader Comments (33)

These breads look beautiful, Ashley! I bet the cinnamon version would make a great dessert pizza!


Ashley--> My thoughts exactly! I actually love reheating the slices in a skillet to toast up the outside. You can even put them in the toaster!
May 3, 2012 | Unregistered Commenterlauren@spicedplate
This is such a unique bread! I love the look of those sandwiches too :)
This bread looks great! Good guess :) I just noticed that your feed in my reader wasn't updating. My goodness, I haven't been here in FOREVER! I love what you've done with the layout. Lots of white space + simplicity.


Ashley--> I tried to keep everyone up to date when I made the switch and had to change feeds but I know some slipped through the cracks. Glad to have you back!
I'm allergic to tree nuts. Is there anything I can sub for the almond flour? Coconut flour? These breads look great and I would love to give them a try!


Ashley--> I would be nervous to sub in all coconut flour, as it can make things quite crumbly. However, you can probably use 2T coconut flour + 2T oat flour. In the other breads I've made like these I haven't used the almond meal, so you should be fine subbing in more oat or quinoa flour, but probably only 3T. It seems like the almond meal doesn't absorb quite as much liquid because of it's fat content. Let me know if you have any issues!
May 3, 2012 | Unregistered CommenterNicole
Maybe I'll have the savory one for lunch, and the sweet one for dessert. I LOVE that you made both. I can't wait to try them both out!


Ashley--> Definitely something I hope the non-GF'ers enjoy as well! Let me know!
May 3, 2012 | Unregistered CommenterKatie
wow these look so simple, and actually tasty and sturdy. GF bread is a mystery to me but these make it seems simple, awesome!


Ashley--> Oh don't worry, me too! I still have yet to bake a loaf of *real* GF bread!
May 3, 2012 | Unregistered CommenterKatie @KatieDid
I don't eat much bread but I would love to try these..they look and sound great!
May 3, 2012 | Unregistered CommenterLizAshlee
Oooh that cinnamon quinoa oat bread is something I could definitely get behind. Especially with the nut butter + strawberries + coconut!
May 3, 2012 | Unregistered CommenterCait's Plate
These look really, really yummy, especially with the strawberries and bananas.
May 3, 2012 | Unregistered CommenterJill
Looks like something I'd love, but I don't have quinoa flour. :( Can one make it by simply grinding dry quinoa? I do that with rolled oats and whole almonds. I love using oat flour in baking, but I've yet to find a savory yeats bread that consists mostly of oat flour.


Ashley--> Yes! Just grind up quinoa. :) I typically write substitutions + flour grinding instructions in the notes section under the recipes. Hope you like this!
Awesome, thanks! I did read the notes, but you didn't specifically mention quinoa. ;) I'll try it!


Ashley--> Most of the GF grains like millet, quinoa, and amaranth are really easy to grind in your blender/food processor/magic bullet. I like to specify a bit more about oats, since there are a few different kinds you can use to make oat flour. Enjoy the bread!
What a great recipe. This is really going to help me get off of store bought bread. Thank you so much for making it savory and sweet. Do you think coconut flour could be used with the addition of an egg or flax egg?
May 3, 2012 | Unregistered CommenterTamikko Gordin
I love how fresh the sandviches look!
that cinnamon one looks so amazing, especially imaging it with some cinnamon maple almond butter on top!
I'm eating a slice of the cinnamon one right now ( for breakfast) with almond butter, strawberries, and coconut. It's delisiously crunchy and wholesome. My 17 month old likes it too! Thanks for such a fabulous, healthy recipe :)


Ashley--> YAY! Thanks for letting me know. That was fast! :)
May 3, 2012 | Unregistered CommenterEmma
Ooh, I'm totally trying this for Pizza Friday tomorrow night! Yay!
And that photo of the sprouts and veggies in a bowl? Gorgeous.


Ashley--> Thanks, Candy. I hope you have a delicious pizza night!
These breads look wonderful! It's great that they're so quick and easy to make. I can think of so many ways to use both of them - avocado toast, egg sandwiches, tomato mozzarella panini, and maybe even french toast!
May 3, 2012 | Unregistered CommenterKerry
i HEART sandwiches! i never thought I did until i couldn't have them while i was preggo. now i can't get enough!
May 3, 2012 | Unregistered CommenterHeather
Oh they both look delicious!! I LOVE sprouts on sandwiches. They just add such great flavor and texture
May 3, 2012 | Unregistered CommenterAlex @ Raw Recovery
This might be dumb, but is almond flour different than almond meal?


Ashley--> Hi Lauren! Not a dumb question at all! I usually talk about the difference, but didn't include that in this post. Almond flour is made from blanched almonds [no skins], so it has a lighter color + softer texture. It's really good in cupcakes and more delicate baked goods. Almond meal is also a flour, but it using the entire almond with the skin on. It's darker in color and is not quite as soft. In this recipe, either the flour or meal will work!
May 4, 2012 | Unregistered CommenterLauren
I just made the herb bread and it blew my mind!! I topped mine with "vegan Yumm sauce", shredded romaine, cucumber, red pepper and grape tomatoes. Best new quickie lunch trick EVER!! Thank you!


Ashley--> Yes!! I love hearing recipe success stories. So glad you loved it. :)
May 5, 2012 | Unregistered CommenterNicole
Neat recipes! I think I know what I'm doing this lazy Sunday...
O.M.G. Just made the cinnamon version (with buckwheat flour instead of quinoa because it's what I had on hand) and the husband and I cannot stop eating it. This stuff rocks. Seriously. Highly portable too which means it'll be a great grab-and-go snack option during my crazy busy weeks. Thank you so much Ashley!


Ashley--> I can't tell you how happy this makes me to hear. Thank you so much for letting me know! Have a great week!
Great recipe! Used millet flour instead of oats and it was delish! Thanks for posting this!


Ashley--> Awesome! Thanks for letting me know!
May 7, 2012 | Unregistered CommenterAlex
It was great meeting you at Blend this weekend. I'm looking forward to making cinnamon quinoa bread. I made the chickpea bread all last winter, and I love how easy it is!


Ashley--> Enjoy the bread and SO great meeting you too!
May 7, 2012 | Unregistered CommenterJessica
This bread is amazing, and so easy to make!!! I've added other herbs for the savory version; and raisins and cranberries to the sweet one. They all turned out great! Thank you for sharing this!
September 17, 2012 | Unregistered CommenterWishfulChef
I have a sensitivity to oats, even the GF kind. Is there something else I could add in instead? Or just skip it all together?
March 8, 2013 | Unregistered CommenterChelsea
@Chelsea - I would sub raw buckwheat flour instead, which is easily ground from raw buckwheat groats in a blender, coffee grinder, magic bullet, etc. If you can't find/make buckwheat flour I would probably recommend chickpea/garbanzo or millet flour instead. You will most likely have to add more water to the mixture. The batter will be thick and spreadable but not dry. Hope this helps!
March 10, 2013 | Registered CommenterAshley
Thank you so much for this recipe! We just found out my GF daughter isn't tolerating rice, so I was excited to give this a try. It is a huge hit! Thanks!
June 20, 2013 | Unregistered CommenterAmy
Awesome!! Gald it was a winner! :)
June 21, 2013 | Registered CommenterAshley
Almond flour can be made from blanched slivered almonds for this recipe, true? Almond meal has the skins left on which I have difficulty digesting. Thank you and this looks amazing! Just went gluten free spans am grateful for your amazing recipe. Did you use almond flour or meal? Thanks!,
September 6, 2013 | Unregistered CommenterKate
@Kate - Yes, it can! I did use almond flour in this recipe [no skins]. Almond meal is what's called for when it's whole, ground almonds [with skins]. They're typically interchangeable, but in something like a cupcake recipe the texture will be slightly different. I've never had a problem subbing one for the other, though!
September 8, 2013 | Registered CommenterAshley

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