This avocado quinoa toast is easy to make and naturally gluten free, just top with smashed avocado for amazing gluten-free avocado toast. The quinoa flatbread has a nutty flavour that is far tastier than normal bread. Suitable for celiacs, gluten free diets, yeast free diets and general whole food healthy diets.
The base may take a bit of time with soaking and baking, but little prep is needed. So while it isn’t instant it’s still very easy to make. The same recipe has been used to bake a quinoa pizza base and several people commented that you would need to eat with a knife and fork. This is totally not the case, the base comes out crisp and just like normal toast or pizza you can eat with your hands.
Avocado on Quinoa Bread Toast Recipe
- Total time: 1h
- Yield: 4 servings
- Calories: 115 cal
- ¾ cup / 135 g quinoa
- ¼ tsp salt
- ½ tsp cayenne pepper
- ½ tsp baking powder
- ½ cup / 120 ml water
Use any that you like, this is just a guide
- 1 avocado
- slice of red onion
- cherry tomatoes
How to make
- Soak the quinoa for 15 mins or more in water.
- Rinse and drain the quinoa then put in a blender jug with all the other flatbread ingredients and blend until smooth.
- Line a 8″ pan with greaseproof paper or just use a silicon pan and pour in the quinoa batter.
- Bake for 20 mins and 450 F / 230 C, take out of the pan and then bake for 10 more mins.
- Let the flat bread cool and then cover with the smashed avocado and other toppings
Avocado on Quinoa Bread Toast RecipeI used to buy a tiny loaf of quinoa bread several years that was very expensive. It was then a rare treat, now I regularly have this quick quinoa bread. it’s delicious and costs a fraction of shop bought fresh gluten free bread and is also free of grains and yeast.
This quinoa bread is pretty flat and reasonably dense compared to normal bread, but a bit lighter than something like rye bread. The outside is crispy with a fluffy inside. As the inside is a bit wet it should be eaten within a few days and stored in the fridge. The quinoa base can be frozen, so often I make a batch and then freeze most of it.
In central America I’ve had avocado and grits, basically avocado with boiled rice. While that is nice, I much prefer this as the smooth wet avocado is with a crispy and crunchy quinoa bread rather than wet with wet. For any comments/questions/help with this recipe post on the message boards.