Flax and Quinoa Seed Bread (LC, GF)

May 15, 2018
4.5 Stars
Photo by Brian Coppola
  • Prep time 30 minutes
  • Cook time 40 minutes
  • Makes 2 small loaves
Author Notes

This is a slight modification of the "low carb flax meal bread" over at the Sugar-Free Mom.

Less eggy. And by holding off with the baking powder until the end, and using sour cream, you can get a magical amount of heft. —Brian Coppola

  • 4 eggs
  • 0.5 cups sour cream
  • 2 tablespoons sweetener (Swerve granular)
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon rosemary leaves
  • 0.75 cups parmesan cheese (shredded)
  • 1.25 cups flaxseed meal
  • 1 cup quinoa flour
  • 2.5 tablespoons baking powder
  • some sesame seeds
  • some caraway seeds
  • some low salt sunflower seeds
In This Recipe
  1. combine well the wet ingredients and herbs
  2. add the dry ingredients (baking powder last)
  3. ladle out into 2 EVOO-sprayed small loaf pans
  4. bake for 35-40 minutes at 325F
  5. turn out and cool on a rack

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