See you at the Market!
×
Want to win a $100 Prahran Market voucher?
What would you spend $100 on at our Market?

Subscribe to our e-newsletter in November for your chance to win a $100 voucher!

With exciting events, foodie news and nearly 100 traders, there's always something new and exciting happening so stay up to date and at the forefront of our news and subscribe to our e-newsletter.

Winner notified on December 9th via email.

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

Enjoy!

Get Your Ingredients

FOLLOW US

More