Quinoa And Chia Bread

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• Step 1

  This gluten-free bread has a very different texture
  to regular bread, but it’s ideal for anyone who doesn’t
  have a bread maker and wants an easy recipe for
  a loaf to eat over the next few days. It’s best either
  toasted, or sliced and baked in the oven. It can
  be frozen, too, which is great if you want to bake
  a batch.

• Step 2

  The night before you plan on baking the bread, you
  need to soak the quinoa and chia seeds. Place each
  in separate bowls, then pour the 240ml/1 cup water
  over the chia seeds and enough water over the
  quinoa to cover well. Place both bowls in the fridge
  to soak overnight.

• Step 3

  When you’re ready to bake, preheat the oven to
  160°C/140°C fan/gas 3, then grease a 450g loaf tin
  with olive oil and line with baking parchment. Drain
  the quinoa, then place half the quinoa in a blender
  with the chia seeds, bicarbonate of soda, honey or
  maple syrup, olive oil and lemon juice. Blend until
  the mixture is almost smooth, then stir in the other
  half of the quinoa.

• Step 4

  Pour the mixture into the prepared loaf tin and
  scatter the mixed seeds over the top. Place in the
  oven and bake for around 70 minutes, or until you
  can stick a skewer or sharp knife into the loaf and
  it comes out clean.

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