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Quinoa And Chia Bread

Extract from Naturally Sassy • By Saskia Gregson-Williams • Published by Ebury Press


$ $ $ $ $
• • • • •
45 mins

Naturally Sassy

Posted by Ebury Publishing Published See Ebury Publishing's 80 projects » © 2021 Saskia Gregson-Williams / Ebury Press · Reproduced with permission. · Extracted from Naturally Sassy by Saskia Gregson-Williams. (Ebury Press, £16.99) Photography by Matt Russell.
  • 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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