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?

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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.

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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!

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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.

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And to satisfy the sweet side…

Cinnamon Quinoa Oat Bread

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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.

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Now on to the toppings!

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

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Eat this any way you like.

Your co-workers will be jealous.

And your kids will love you even more.

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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.

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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