Low Fodmap Friendly Adventure Bread

Hello friends! To be completely honest, I'm calling this "adventure bread" even though I'm not 100% sure what a true adventure bread is. Adventure bread looks to me like a loaf filled with all sorts of crunchy yummies -- nuts, seeds, you name it. I don't know about you, but that would totally wreak havoc on my tum tum...especially given the fact that toast is the vehicle for amazing spreads like nut butter, hummus, nut-based cheeses you name it. I for one, do not need to top my nuts with more nuts, so I made a Jenna-tummy friendly version of this trendy bread. 

If your stomach does fine with a lot of nuts and seeds, I encourage you to try adding some to this recipe! It should work flawlessly. I may even give it a go, just for you, and gift it away if you're interested.

Now onto the recipe, because I know you lower fodmap foodies have been waiting weeks for this!

Ingredients // Pantry Items:

  • Quinoa (I've made this with normal quinoa and with sprouted quinoa and the sprouted version won my heart - I use TruRoots brand)
  • Chia Seeds
  • Flax meal 
  • Neutral tasting cooking oil (I've used both walnut and avocado oil, but I'm sure a nice extra virgin olive oil would work!)
  • Baking soda
  • Apple cider vinegar
  • Salt
  • Filtered H2O


  • Cover 1 and 3/4c quinoa with filtered water and let soak in fridge overnight
  • Mix 2 tablespoons of chia seed and 2 tablespoons of flax meal with 1/2c of filtered water and let this sit in the fridge, too
  • The next day, preheat oven to 325F
  • Mix up the chia//flax//filtered water mixture
  • Drain and rinse soaked quinoa
  • Add 2/3 of the soaked quinoa to a blender or food processor
  • Add both the chia and flax mixture to the blender with 1/2c of water, 1/4 of oil, 1/2 baking soda, 1/4 teaspoon of salt, 1 teaspoon of maple syrup and a scant 1/4c of apple cider vinegar
  • Blend, blend, blend until it's almost smooth
  • Pour mixture into the bowl that is holding remains of your soaked quinoa
  • Fold it all together
  • Line a bread pan with parchment paper and carefully spoon in quinoa filled bread batter 
  • Bake for 75 minutes or until slightly browned
  • Remove and let sit until cool
  • Slice and enjoy!
  • *if you choose to freeze the bread, don't forget to slice the entire loaf first.

I personally loved with bread with hummus, greens, and smoked salmon (but is that really a surprise?!). Can't wait to hear what you top yours with!