Quinoa Bread





300 g (10 1/2 oz / 1 3/4 cups) whole uncooked quinoa

60 g (2 fl oz / 1/4 cup) whole chia seed 250 ml

 1 cup water (use half to soak chia seeds and the other half to combine in the food processor)

60 ml ( 2 fl oz / ¼ cup ) olive oil

1/2 teaspoon bicarb soda

1/2 teaspoon sea salt

juice from ½ lemon


Preheat oven to 160 C / 320 F. fan forced oven. Soak quinoa in plenty of cold water overnight in the fridge. 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. Drain the quinoa and rinse really well through a sieve. Make sure the water is fully drained from your sieve. 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. 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. Mine took 1 1/2 hours – oven temps can vary slightly – but the bread needs the time to cook and for the quinoa to become tender. Remove from the oven and cool for 30 minutes in the tin…then remove from the tin 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. Serve delicate slices only when cold with a serrated knife. Store wrapped in the fridge for up to 1 week.(this can be frozen for up to 3 months)


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