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Quinoa & Chia Gluten Free Bread

Recipe by Laura Parr

Healthy, delicious and nourishing.

  • 1 3/4 cups) whole uncooked quinoa seed
  • 1/4 cup whole chia seed
  • 1 cup water (use half to soak chia seeds and the other half to combine in the food processor)
  • 60 ml olive oil
  • 1/2 teaspoon bicarb soda
  • 1/2 teaspoon sea salt
  • Juice from ½ lemon
  1. Preheat oven to 160 C / 320 F. fan forced oven.
  2. Soak quinoa in plenty of cold water overnight in the fridge.
  3. Soak chia seed in 1/2 cup water until gell-like – this can be done overnight as well, but just give it a few stirs at the beginning.
  4. Drain the quinoa and rinse really well through a sieve. Make sure the water is fully drained from your sieve.
  5. Place the quinoa into a food processor. Add chia gell, 1/2 cup of water, olive oil, bicarb soda, sea salt and lemon juice. Mix in a food processor for 3 minutes. The bread mix should resemble a batter consistency with some whole quinoa still left in the mix.
  6. Spoon into a loaf tin lined with baking paper on all sides and the base. Bake for 1 ½ hours until firm to touch and bounces back when pressed with your fingers. Oven temps can vary slightly – but the bread needs the time to cook and for the quinoa to become tender, around 1 1/2 hours.
  7. Remove from the oven and cool for 30 minutes in the tin, then remove and cool completely on a rack or board. The bread should be slightly moist in the middle and crisp on the outside. Cool completely before eating.
  8. Serve delicate slices only when cold with a serrated knife. Store wrapped in the fridge for up to 1 week. Can be frozen for up to 3 months


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