Quinoa & Chia Seed Bread
A healthy gluten‑free bread made with quinoa and chia seeds. Easy to slice, nutrient‑dense, and perfect for everyday meals.
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Servings: 12 slices
Calories: 83kcal
Ingredients
- 1 3/4 cup quinoa rinsed (I used organic, white grain quinoa)
- 1/4 cup chia seed
- 1 cup water plus more to soak the quinoa
- 1/4 cup olive oil
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 lemon juiced
Instructions
- Soak quinoa. Place the quinoa in a medium bowl, soak with plenty of water and place in the refrigerator overnight.
- Soak chia seeds, Place the chia seeds in a small bowl, cover with 1/2 cup water and soak overnight in the refrigerator.
- Pre-heat oven. The following morning, preheat the oven to 170 C | 340 F.
- Process ingredients. Drain the quinoa, rinse well through a sieve, ensuring that you drain all the water. Place the quinoa, chia seeds, 1/2 cup water, olive oil, baking soda, sea salt and lemon juice into a high speed blender or food processor, mix for 3 minutes or until the bread mix resembles a batter like consistency.
- Bake bread. Pour or spoon the mixture into a lined loaf tin, bake for 90 minutes or until the bread is firm bounces back when touched.
- Allow to cool. Remove from the oven and cool for at least 30 minutes, then remove from the loaf pan and let it cool completely on a rack. Serve and enjoy.
Notes
- This bread is best served lightly toasted in a pan.
- It can be kept in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Nutrition
Serving: 1slice | Calories: 83kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 143mg | Fiber: 2g