This delicious bread is super simple to make and full of the gluten free, low GI and complete protein magic of quinoa. A beautiful snack and share option.
Equipment
- Loaf tin
Ingredients
- 300 g whole uncooked quinoa seed soaked for at least 2 hours (overnight works too)
- 60 g whole chia seed soaked for a couple of hours in 125mls water (can be overnight too, simply stir well before use)
- 125 ml water
- 60 ml olive oil
- ½ teaspoon bicarbonate of soda
- Juice of ½ lemon
- 1 handful sunflower seeds
Instructions
Method
- Preheat the oven to 160˚C
- In a sieve, rinse the quinoa thoroughly and drain completely
- Place the quinoa into a food processor, add the chia seeds (now gel like), water, olive oil, bicarbonate of soda, lemon juice and blend well for about 3 minutes
- You should now have a batter consistency with some whole quinoa still in the mix
- Spoon the bread mix into a loaf tin that has been lined with baking paper
- Sprinkle the sunflower seeds over the top lightly pressing into the bread mix
- Bake for 1½ hours until the bread is firm to touch and bounces back when pressed with your finger
- Remove from the oven and cool for 30 minutes in the tin, then remove from the tin and cool on a rack or board. The bread should be moist in the middle and crisp on the outside; it is absolutely yummy when still warm 😌
Top tips
- Stores well in the fridge and can be frozen too. When serving from the fridge, gently toast slices of the bread
- Have fun adding flavours to this recipe – fennel and coriander seeds work well, as do herbs and spices
- You can add seeds to the mix as well – pumpkin, sunflower, flax and/or sesame would all be gorgeous.
