Quinoa Bread
From ‘The Detox Kitchen Bible’ by Lily Simpson and Rob Hobson
Servings Prep Time
8 30minutes
Cook Time
60minutes
Servings Prep Time
8 30minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Soak the chia seeds in 100ml water for 30 minutes to form a gel.
  2. Preheat the oven to 200oC and line a small loaf tin (25.5×13.5x6cm) with baking parchment.
  3. Placed the weighed quinoa in a measuring jug, tip it into a saucepan, then cover with 3 times the volume of cold water.
  4. 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.
  5. Combine the chia gel and quinoa in a food processor and blitz.
  6. 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.
  7. Pour this mixture into the loaf tin and cover the top with sunflower and nigella seeds.
  8. Bake for 1 hour, until the bread is firm and slightly golden on top.
  9. Allow to cool in the tin for 15 minutes, then transfer to a wire rack and leave to cool completely.
  10. Wrap in clingfilm and keep in the fridge, ready to slice when wanted.