Are you looking for a new kind of bread that’s high in fiber, protein, and flavor? Tired of the same old bread options? Then you’ll love this delicious quinoa bread recipe! If you’re looking for a fresh take on your traditional sandwich loaf with added health benefits then quinoa is the answer. Not only does it taste amazing but it’s also gluten-free, packed with essential vitamins and minerals, and has three times as much fiber as other types of grain-based breads.
Recipe
Serves 16
10.5 oz. white quinoa, uncooked + water to cover
2 oz. chia seeds
1 cup water
4 tbsp. additional water for blending
4 tbsp. olive oil
1 tsp. baking soda
1 tsp. sea salt
juice from 1 lemon
2 tbsp. sunflower seeds
How to Prepare
Place the quinoa into a bowl, cover with plenty of water, and set into the refrigerator to soak overnight.
Place the chia seeds into a bowl and add 1 cup of water, and set into the refrigerator to soak overnight.
Preheat the oven to 360°F. Prepare a bread tin lined with baking paper.
Drain and rinse the quinoa under cold running water and place into a food processor. Add the chia seed gel, the additional 4 tablespoons of water, olive oil, baking soda, sea salt and lemon juice, and pulse in the food processor for 3-5 minutes. The batter should still have some whole quinoa left in the mix.
Transfer the batter into the bread tin and sprinkle over the sunflower seeds. Place the baking tin into the hot oven and bake for 45-50 minutes until the bread is firm.
Remove the tin from the oven and set onto a wire rack to cool completely before removing from the tin and gently cutting the bread into slices.
