Quinoa Bread

Quinoa Bread

Prep Time

1 hr

Dehydrate Time

5 hrs


1/2 cup chopped Zucchinni

1/2 cup chopped Red Pepper

1/2 cup ground Flax Seed

1 tsp Salt (1/2 iodized sea salt + 1/2 sea salt)

1/4 cup chopped Red Onion

1 cup Quinoa (soaked overnight, rinsed, and drained)

2 cloves Garlic


1. Blend first three ingredients until blended well

2. Add remaining ingredients and pulse until desired consistency (should be easy to spread)

3. Spread onto an Excalibur Paraflexx Sheet and dehydrate at 145 degrees F for one hou

4. Reduce to 115 degrees F and dehydrate for two more hours

5. Score into nine pieces and flip onto the dehydrator screen

6. Dehydrate at 115 degrees F for an additional three hours

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