Cinnamon Almond Flour Quinoa Bread Recipe
Since quinoa flour is high in protein, it helps to give structure to gluten-free breads and helps them rise a bit more. It also has a lovely taste when toasted – it becomes very nutty and fragrant. Of course, that is completely optional. I find that even when untreated, quinoa flour is simply delicious.
This simple spiced quick bread has a lovely texture and toasts up beautifully. I love serving it with almond butter and sliced banana for breakfast!
- 1½ cups blanched almond flour
- ½ cup quinoa flour
- 2 tablespoons arrowroot powder
- 2 tablespoons flaxseed meal
- 2 tablespoons coconut sugar or granulated sugar of choice
- 2 teaspoons coconut flour
- 1 heaping teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 5 large eggs
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons maple syrup or liquid sweetener of choice
- 1 tablespoon apple cider vinegar
- Turbinado sugar for topping optional
Preheat the oven to 350ºF. Line an 8x4-inch loaf pan with parchment paper and set aside.
Add the dry ingredients to a mixing bowl and whisk to combine.
In a separate bowl, beat together the eggs, oil, syrup, and vinegar. Pour the liquid ingredients into the dry and mix until combined.
Transfer the batter to the prepared pan and sprinkle the top with turbinado sugar, if desired. Bake on the center rack for 30-35 minutes until the top has turned golden brown and a tester inserted into the center comes out clean.
Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing.
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