Quinoa Super Seed Bread
This gluten free quinoa bread is filled with super seed goodness that will nourish and provide your body with a slow release energy source and loads of vitamins and minerals. This recipe was inspired by the The Healthy Chef.
Servings 12
Ingredients
- 2 cups (380g) quinoa (raw)
- 1/4 cup (40g) chia seeds + 1/2 cup (120ml) water
- 2/3 cup (160ml) extra for soaking
- 1/4 cup (60ml) extra virgin olive oil or macadamia nut oil
- 1 tbsp (20ml) fresh lemon juice
- 1 tsp (4g) baking powder (gluten free, aluminium free)
- Pinch good quality salt
- 1- 2 tbsp favourite dried herbs
- 1/4 cup (35g) pepitas + extra to decorate
- 1/4 cup (35g) sunflower seeds + extra to decorate
- 1 tbsp (10g) sesame seeds
Instructions
- In a large bowl soak quinoa with enough water to cover by 3cm. Cover and allow to soak in refrigerator for minimum 8 hours (or overnight).
- Soak chia seeds in 1/2 cup water, cover and soak overnight.
- Pre-heat fan-forced oven to 180°C.
- Drain and rinse quinoa. Allow to stand for several minutes to drain well.
- In a high powered blender or food processor combine soaked quinoa, 2/3 cup water, soaked chia seeds, olive oil, lemon juice, baking powder and
- Blend for approx 2 minutes* whilst scraping down sides to create a wet batter (with some whole quinoa seeds still visible).
- In a mixing bowl combine quinoa batter with pumpkin seeds, sunflower seeds and sesame seeds and mix well.
- Pour batter into a lined loaf tin and sprinkle with extra seeds for decoration.
- Bake in oven for 1.5 hours and golden on top.
- Allow to completely cool before slicing.
Notes
Serving Suggestions:
- Serve fresh or toasted with your favourite toppings such as avocado, eggs, nut spread, tomato or serve toasted as a side to soups or stews.
- Add dried herbs or garlic.
- You can also make this bread without sunflower and pumpkin seeds.
- If using a high powered blender you may need to blend for a shorter time.