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5-Ingredient Healthy Gluten-Free Vegan Bread

5-Ingredient Healthy Gluten-Free Vegan Bread

This 5-Ingredient Healthy Gluten-Free Vegan Bread is quick and easy to make. Made with just five ingredients and water. No raising agents needed, no nasty flours, just pure goodness.

It’s so, so hard to make a good gluten-free bread, especially a healthy one. Oh and vegan as well! A lot of the gluten-free bread recipes I see out there, normally have eggs, like why?

I got fed up with buying trash gluten-free breads, and decided to finally make my own. A super healthy, super simple recipe.

I am never buying gluten-free bread again!

I recommend slicing the bread as soon as it’s taken out of the oven. This is to help it cool quicker and to stop the residual heat from cooking the loaf. It’s great toasted and topped with slices of my Herby Cashew Cream Cheese.
You can make this recipe nut-free just replacing the almonds with pumpkin seeds or sunflower seeds.

Let’s get baking, shall we?

More Vegan Bread-Type Recipes:

1. 1-Bowl Healthy Vegan Zucchini Bread
2. 1-Bowl Incredibly Healthy Vegan Oatmeal Bread
3. Easy Healthy Vegan Blondie Bread

Anyway! Do let me know how you found this 5-Ingredient Healthy Gluten-Free Vegan Bread Recipe if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on InstagramPinterestYouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

♥ Thank you ♥

INGREDIENTS:

2 cups / 340g Quinoa

1/2 cup / 80g Chia seeds

1/2 cup / 70g Almonds/pumpkin seeds

2 cup / 480ml Water

1 teaspoon of salt

4 handfuls of pumpkin seeds/almonds for topping

METHOD:

1. Soak the quinoa and almonds/ pumpkin seeds in water. Overnight is best but an hour will do.
Pre-heat oven to 375F / 190C.

2. Drain and rinse the quinoa and almonds/pumpkin seeds.

3. Place everything for the bread apart from the toppings in a blender and blend until smooth.
Chop the almonds into slices, using mix into the batter then pour into a lined 1lb loaf tin.

4. Bake the bread for 1 hour and you can enjoy this 5-Ingredient Healthy Gluten-Free Vegan Bread as soon as it’s out of the oven.
Keep the bread in an airtight container once cooled and it will last for at least 3 days.

NOTES:
Equipment: Blender, 1lb loaf tin, Greaseproof paper, and Oven

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2 Comments

  • Reply
    Sue Resig
    5 October 2020 at 5h15

    I’m sorry I’m having trouble following the recipe. Are the soaked pumpkin/almonds getting puréed with the quinoa or are they getting sliced and added later? You list them twice so it’s not clear. Does the salt go in the blender because it’s listed after the toppings, does it get sprinkled on top? Thanks. It sounds good and I’m looking forward to trying it.

    • Reply
      elena
      5 October 2020 at 11h17

      Hey! I am sorry that I have written the post so difficult to understand. So, to answer all your questions:

      1. Everything is getting blended once soaked overnight (that includes the salt too) APART from the 4 tbsp of almonds AND pumpkin seeds ( which specify are for the topping) , WHICH are added later! Once the batter is blended, chop the almonds and fold it into the batter. Sprinkle the pumpkin seeds on top and bake!

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