Quinoa Almond Bread
Quinoa Almond Bread is a modern loaf inspired by ancient traditions—quinoa from the Andes and almonds from Mediterranean baking, brought together in today’s wholesome kitchens.
Quinoa was once called the “mother grain” by the Incas, valued for strength, energy, and survival in high mountain climates.
Almonds, on the other hand, have been used for centuries across Spain, Italy, and the Middle East, often ground into flour for naturally rich, satisfying breads and pastries.
Over time, as global ingredients became easier to access, bakers began blending these two powerhouse staples into one nourishing loaf.
What makes this bread special is how it feels both rustic and refined. The aroma is warm and gently toasted, the crumb is tender yet hearty, and every bite carries a soft nuttiness that tastes comforting—not “diet” at all.
What I love most is the texture. The crumb stays soft and tender, while the almonds bring little golden bites of crunch.
Today, this bread fits perfectly into modern cuisine—gluten-friendly, protein-rich, and deeply satisfying. One slice feels comforting, but also a little adventurous… and that’s exactly why it’s worth baking.
Nutritional Values (approximate):
Per 100 g: Calories: 232 kcal | Protein: 10.6 g | Fiber: 5.2 g
Serving (200 g): Calories: 464 kcal | Protein: 21.2 g | Fiber: 10.4 g
Instructions
9 steps
Prepare the Psyllium-yeast Gel
Mix warm water with yeast and coconut sugar. Stir to dissolve, then add psyllium husk and combine well. Leave for 3–4 minutes until a thick gel forms.
Mix Dry Ingredients
In a separate bowl, combine quinoa flour, almond flour, oat flour, ground flaxseed, protein powder, baking powder, and salt.
Combine Dough
Add the liquid mixture (psyllium-yeast gel), eggs, and Greek yogurt to the dry ingredients. Mix with a spatula or stand mixer until a thick, sticky, but spreadable dough forms. Adjust with a little extra water if needed.
Shape
Transfer the dough into a parchment-lined loaf pan and smooth the surface.
Add Topping
Sprinkle generously with almond flakes and gently press them into the dough.
Ferment
- Option 1: Cover and ferment at room temperature for 2–3 hours until slightly puffed.
- Option 2: Cover and refrigerate overnight for slower fermentation and deeper flavor. Bring to room temperature before baking.
Bake
Bake in a preheated oven at 175°C/350°F for 40–50 minutes until golden brown and firm to the touch.
Cool
Let the bread cool completely before slicing to allow the crumb to set.
