Quinoa And Chia Bread
Naturally Sassy
Posted by Ebury Publishing
About
MAKES 1 LOAF
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You Will Need (9 things)
- 340 g Quinoa
- 120 g Chia Seeds
- 240 ml Water
- 60 ml Extra Virgin Olive Oil , plus extra for greasing
- 1 tsp Bicarbonate Of Soda
- 1 tsp Raw Honey or pure maple syrup
- 3 tbsp Fresh Lemon Juice
- Generous pinch of Salt
- 70 g Mixed Seeds , for sprinkling
Steps (4 steps, 45 minutes)
-
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. -
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. -
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. -
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.