Avocado Toast on Quinoa Bread Recipe

Avocado on Quinoa Bread Toast (Gluten free) recipe

Gluten-free avocado toast recipe made from quinoa bread and topped with smashed avocado. This quinoa bread recipe has a nutty flavour that is far tastier than normal bread and high in protein. 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. No expensive quinoa flour is used in this recipe making it relatively budget friendly.

Avocado Toast on Quinoa Bread Recipe

The same quinoa bread 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.

In the video there is a typo on the amount of water, please see the updated recipe below and add 1/2 cup or 120 ml of water.
Avocado Toast made from Quinoa Bread Recipe

I 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.

This quinoa avocado toast is delicious and costs a fraction of shop bought fresh gluten free bread and is also free of grains and yeast.

There’s some debate as to whether quinoas paleo or not. Quinoa is technically a seed but according to some is has high levels of acid so is not paleo. Then according to others if it’s soaked and sprouted, like it is in this recipe, then it’s paleo.

The quinoa here is soaked so it starts to sprout and is easy for the body to digest. Quinoa is one of the fastest sprouting grains/seeds and just in 10 minutes you can see it grow!

A slice of avocado toast on made from gluten free quinoa bread

This quinoa bread recipe 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 of the quinoa bread for this avocado toast is moist and 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.

If your avocados are not ripe then place in a paper bag with an apple or banana and leave for 1 to 3 days checking daily. The gasses that apples and bananas let off cause other foods to go off but for avocados they help ripen. Once an avocado is ripe eat immediately or store in the fridge for a couple of days.

Easy recipe for gluten free Avocado on Quinoa Bread Toast

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.

Quinoa Bread Avocado Toast Recipe

Ingredients

Quinoa Flatbread

  • ¾ cup / 135 g quinoa
  • ¼ tsp salt
  • ½ tsp cayenne pepper
  • ½ tsp baking powder
  • ½ cup / 120 ml water 

Topping Ingredients

Use any that you like, this is just a guide

  • 1 avocado
  • slice of red onion
  • cherry tomatoes
  • cress

How to make

  1. Soak the quinoa for 15 mins or more in water.
  2. Rinse and drain the quinoa then put in a blender jug with all the other flatbread ingredients and blend until smooth.
  3. Line a 8″ pan with greaseproof paper or just use a silicon pan and pour in the quinoa batter.
  4. Bake for 20 mins and 450 F / 230 C, take the quinoa bread of the pan and then bake for 10 more mins.
  5. Let the qujinoa flat bread cool and then cover with the smashed avocado and other toppings to make your avocado toast.

This same gluten free quinoa bread recipe can be used to make a pizza, see my recipe for quinoa crust pizza with cashew cheese.
Cashew Mozzarella Quinoa Crust Pizza Vegan Recipe

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24 thoughts on “Avocado Toast on Quinoa Bread”

    1. I haven’t tried. It should probably work as long as the qninoa is broken up. I would try by adding a bit of the water at a time until you get a thin batter like in the video.

    1. Half a cup, there is a typo on the video and sadly it’s too late to change it. Add about half a cup or more until you get the consistency shown in the video. 🙂

    1. Hi, I’ve never tried it in a waffle iron, but have tried in non-stick dishes and it does work – but you need some kind of spray oil. So I think it should work, let me know how you get on 🙂

  1. Do you think it would be possible to make this, freeze it, the toast it straight from the freezer? It’d be great to have some in the freezer for my sister.

  2. Hi Bastian, I have tried cooking this twice and every time the bread sticks to the greaseproof paper and I can’t get it off. Second time I even smothered the paper with coconut oil and the paper still wouldn’t come off after the bread was cooked. Please can you advise how to avoid this? Thanks Melissa

    1. Bastian Nest and Glow

      Hi Melissa, are you leaving it to stand for a bit to cool before removing? As its gluten free it needs time to cool before being taken out.

  3. Hi Bastian yes when I left it to cool it was actually worse and the paper was stuck to the bread harder and almost impossible to get off. I tried another time yesterday, I smothered the greaseproof paper with coconut oil again, however I took it out of the oven after about 10 minutes (just before I think it’s going to start sticking to the paper) and I caught it just in time. I separated the paper and half cooked bread and flipped over the bread so it doesn’t stick! It seemed to work but obviously not the easiest way to cook something, any idea why this may be happening? It’s a brilliant recipe by the way that’s why I’m so determined to get it to work! I’m gluten free vegan so to have something of a bread texture that’s healthy is a godsend!

    1. I think it must be the paper, can you try a different brand? I’ve never used any oil and its always come away very easily 🙂

  4. You must not be using proper non stick greaseproof paper. I’ve been making this alot and not had any problems and there is no need to use any oil. Just leave it to stand for 10, then flip over and slowly peel off as the video shows and it works great every time 🙂

    1. Bastian Nest and Glow

      Hello Dan,

      Quinoa is a seed but some people confusingly call it a grain as it is cooked and used like a grain. Some more accurately call it a pseudo-cereal or pseudo-grain to describe it despite it being neither a cereal or grain. It’s almost as confusing as buckwheat that is also a seed and isn’t related to wheat. Hope that helps 🙂

  5. Hello, great idea – just preparing it for my child. Just one dilema:
    “Bake for 20 mins and 450 F / 230 C, take out of the pan and then bake for 10 more mins.”
    Why taking out of the pan and 20 + 10 baking? I mean why two steps and not 30 minutes in pan baking?

    1. Hi Bojana, It’s baked outside of the pan for a bit just to make it crispier as baking just in the oven and not on the pan allows it to dry better. Just like how a pizza bakes better just on the shelf and not on a tray. It’s totally optional and will work fine without it. Let me know how you get on 🙂

  6. I just made it. I didn’t have cayenne pepper, but I added garlic instead. It is delicious. Thank you for the recipe.

    1. Thanks for sharing that’s so nice to hear! The spices are more for personal taste and very optional – I probably add a pinch of cayenne to everything

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