Quinoa and Chia Bread
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.
|340g (2 cups)||quinoa|
|120g (¾ cup)||chia seeds|
|240ml (1 cup)||water|
|60ml (¼ cup)||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|
|A||generous pinch of salt|
|70g (½ cup)||mixed seeds, for sprinkling|
You will need a 450g loaf tin and a blender.
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.
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.
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.