Ingredients:

• 165g quinoa
• 375ml water
• 170g grated beetroot, raw
• 1 tbsp psyllium fiber
• 1 tsp marjoram
• 1 tsp smoked paprika
• 1/2 tsp ground allspice
• 1/2 tsp ground cumin seeds
• 1/2 tsp coconut sugar
• salt to taste

Instructions:

1. First wash the quinoa, rinse and drain. Place in a pot with the water and bring to the boil. Let simmer on low heat until the water is gone (approx. 15 minutes).
2. Preheat oven to 180°C (top-/bottom heat). Mash the cooked quinoa with a potato masher. Add grated beetroot, psyllium fiber, herbs and spices. Stir to combine.
3. Form small balls with wet, cold hands. Place on lined baking tray. Bake for appprox. 15 minutes before flipping them over. Then bake for another 10 minutes. Serve with pasta sauce.
Enjoy!
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Other the last few months I have worked on this vegan and gluten-free quinoa bread recipe every now and then.

At first I used leftover cooked quinoa but the bread turned out super sticky and dense. I wanted something more light and fluffy with a nice crust.

So in the end I used quinoa flour and it turned out just as I wanted it to be: slightly light and fluffy on the inside with a crunchy crust on the outside. While it looks quite dense, it still has a beautifully soft and fluffy texture

Please note: You can make your own quinoa flour by blending it in a high speed blender.

Print

Quinoa Bread (Vegan, Gluten-free, Oil-free)

This glutenfree bread is slightly light and fluffy on the inside with a crunchy crust on the outside. While it looks quite dense, it still has a beautifully soft and fluffy texture

Course Bread

Cuisine German

Diet Gluten Free, Vegan

Keyword crunchy crust, fluffy, Quinoa Bread, without oil

Servings 1 Bread

Ingredients

For one loaf tin you’ll need

• 175 g quinoa flour
• 175 g rice flour
• 175 g buckwheat flour
• 1 tablespoon psyllium fibre husk
• 1 teaspoon sea salt
• 250 ml warm water
• 1 teaspoon coconut sugar
• 1 1/2 teaspoon active dried yeast
• 310 ml warm water

Instructions

• Mix 1 teaspoon coconut sugar, 1 1/2 teaspoon active dried yeast in 1 cup of warm water. Let sit until it turns foamy (about 10 minutes).
• Mix all dry ingredients in a medium sized bowl. When the yeast-water-mixture has turned foamy, pour it into the bowl with the dry ingredients. Add the additional 1 1/4 cup warm water and mix well. It should turn into a fairly thick dough.
• Line the loaf tin with baking paper. Sprinkle some sesame seeds on the bottom of the tin. Then scoop in the dough. Sprinkle more sesame seeds on top.
• Let sit in a warm spot until the dough has risen by at least one third of its size (about one hour). You can also place it in the oven after it has been switched very shortly so that it is nice and warm (around 25C).
• Once the dough has risen, switch the oven on to 200C (top-, bottom heat) and bake without preheating for approx. 15 minutes. When the top turns brownish, cover with a loosely placed sheet of aluminum foil and bake for another 10 minutes or so. If an inserted skewer comes out clean, the bread is ready.
• Let cool down a little before taking it out of the form. Then let cool down properly on a cooling rack.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Or the problem of the burger-is-so-soft-it-squishes-out-on-the-other-side… It happens a lot to me!

Well, I didn’t give up quickly and kept trying to find the ultimate recipe that also did not use any beans or pulses.

And here we are: a burger that is loaded with healthy quinoa protein and that does NOT fall apart. Mr Vegan Monster approves of it too, so it has to be pretty good

There are two ways of cooking these: in a frying pan or in the oven. The frying pan works much better. I have this super good Scandinavian non-stick frying pan that doesn’t need much oil. With these burgers I managed to cook them without any additional oil. But it is super important to cook them on a very low heat for at least 10 minutes on each side. Otherwise you might end up with a semi-raw version, that won’t be so tasty…

If you cook them in the oven, make sure you don’t overcook them. The quinoa can get quite hard otherwise.

Print

Quinoa Burger, That Won’t Fall Apart (Vegan, Gluten-free)

Here is a burger that is loaded with healthy quinoa protein and that does NOT fall apart.

Course Baking Savoury, Burger

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword Burger, Quinoa

Servings 5 burger

Ingredients

• 110 g quinoa (preferably red or black), I like to soak them overnight prior to cooking
• 1 cup water
• 1 small onion or half a medium sized onion
• 1/4 cup water
• 35 g buckwheat flour
• 2 heaped tablespoon tahini
• 2-3 teaspoon smoked paprika
• 1 teaspoon coriander
• 2/3 teaspoon salt

Instructions

• In a small pot with lid, bring the quinoa and 1 cup water to boil. Let simmer for approx. 10-15 minutes. Then set aside for at least another 5 minutes before opening the lid.
• Peel and chop the onion roughly. Place in the blender with 1/4 cup water and blend to a fine cream. Pour the blended onion into a medium sized bowl.
• Add cooked quinoa, buckwheat flour, tahini, smoked paprika, coriander and salt. Stir well.
• Dip your hands in cold water prior to forming the patties.
• If you have a very good non-stick frying pan, consider frying them without extra oil. Make sure you cook them on a medium low heat for at least 10 minutes on each side.
• If you are cooking them in the oven, preheat the oven to 200°C (top-/bottom heat), line the baking tray with parchment paper and cook the patties for approx. 10-15 minutes on each side. Don’t overcook, otherwise they might get a little too crunchy.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.