If you’re on a New Year health kick and are missing your bread then I can definitely recommend a delicious quinoa loaf. If you haven’t made bread before, don’t be scared – it really isn’t that tricky or time consuming. This loaf is great for toasting and eating sliced with avocado. Quinoa is a great source of essential amino acids, and also provides folate and Omega 3, giving this bread amazing protein-boosting qualities.
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| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Servings |
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Ingredients
- 30 g chia seeds
- 350 g quinoa
- 70 ml olive oil
- 1/2 tsp bicarbonate of soda
- pinch of flaked sea salt
- juice of 1/2 lemon
- handful of sunflower seeds
- 30 g nigella seeds
Ingredients
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Instructions
- Soak the chia seeds in 100ml water for 30 minutes to form a gel.
- Preheat the oven to 200oC and line a small loaf tin (25.5x13.5x6cm) with baking parchment.
- Placed the weighed quinoa in a measuring jug, tip it into a saucepan, then cover with 3 times the volume of cold water.
- Bring to the boil and simmer for 3 minutes, then drain and rinse in cold water until completely cooled and leave to drain for a few minutes.
- Combine the chia gel and quinoa in a food processor and blitz.
- Add 150ml water, the olive oil, bicarbonate of soda, salt and lemon juice and blend again for about 2 minutes until you have a wet, smooth batter.
- Pour this mixture into the loaf tin and cover the top with sunflower and nigella seeds.
- Bake for 1 hour, until the bread is firm and slightly golden on top.
- Allow to cool in the tin for 15 minutes, then transfer to a wire rack and leave to cool completely.
- Wrap in clingfilm and keep in the fridge, ready to slice when wanted.
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