Quinoa & chia seed bread
A gluten-free bread, delicious toasted and served with your favourite toppings or alongside your a hearty bowl of soup for dunking.
Servings: 1 loaf
Ingredients
- 300 g white quinoa
- 60 g whole chia seeds + 180ml filtered water
- ½ tsp sea salt
- 1 tsp baking powder
- 2 tsp maple syrup
- 60 ml olive oil
- 125 ml filtered water
Instructions
Start the night before
- Place the quinoa in a large bowl, cover with filtered water and refrigerate overnight (or for at least 6 hours) to soak. Drain and rinse thoroughly. Place the chia seeds and water in a separate container, cover and refrigerate overnight (or for at least 6 hours) to make a gel.
To make the bread
- Preheat the oven to 180°C (350°F). Grease and line a 21 x 11cm (900g/2lb) loaf tin with plastic-free baking parchment.
- Place the quinoa, chia gel, salt, baking powder, maple syrup, olive oil and water in a food processor and process to a batter-like consistency.
- Pour into the prepared tin and bake for 90 minutes. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely before slicing to serve.
Notes
- Store in an airtight container in the fridge for up to five days or freezer for up to one month.
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