Flourless Vegan Quinoa & Sweet Potato Bread

Baking a homemade loaf is so comforting, especially when it’s hearty, wholesome, and nourishing!

This bread isn’t your average wheat loaf; it’s naturally healthy, rich in plant protein, and made entirely without flour. Using quinoa, corn grits, linseed, sunflower seeds, and pumpkin seeds as the base, this bread is both filling and packed with nutrients. The addition of sweet potato makes it soft and slightly sweet, while a flax egg binds it all together without the need for traditional eggs.

It’s perfect as a savory slice with hummus or avocado, or even lightly toasted with nut butter for a wholesome snack :)

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Flourless Bread

Prep time: 15 minutes
Bake time: 45 minutes
Total time: ~1 hour

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Ingredients

• 300 g mixture of quinoa, corn grits, and seeds, e.g., linseed, sunflower seeds, and pumpkin seeds

• 1 small sweet potato, cooked and mashed

• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, set aside for 10 minutes)

• 1 tsp baking powder

• ½ tsp cumin

• Pinch of salt

• 200 ml water (adjust as needed)

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Instructions

1. Preheat oven to 180°C (350°F). Line a loaf pan with parchment paper.

2. In a large bowl, combine the quinoa, corn grits, linseed, sunflower seeds, and pumpkin seeds.

3. Add the mashed sweet potato and flax egg. Mix well.

4. Stir in baking powder, cumin, and salt.

5. Slowly add water, mixing until a thick dough forms (not too runny, but spreadable).

6. Transfer the dough into the prepared loaf pan, pressing down evenly.

7. Bake for 45 minutes, or until golden and firm.

8. Let cool completely before slicing.

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Notes

• The sweet potato adds natural sweetness and moisture. For a more savory loaf, you can replace it with cooked pumpkin.

• This bread keeps best in the fridge for up to 5 days, or slice and freeze for longer storage.

• You can toast the slices for extra crunch.

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Nutritional Info (per slice, based on 12 slices)

• Calories: ~140

• Protein: ~5 g

• Carbs: ~18 g

• Fat: ~6 g

• Fiber: ~4 g

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