Plant based, gluten free Quinoa Seed Bread

Jacqueline Alwill

Brown Paper Nutrition

This is one of my favourite savoury loaves. I probably only bake this beauty once a month because once I do I slice and keep it in the freezer and grab a slice when the scrumptious cravings hit, toast it and top it with literally whatever is around but for now it’s alllll about tomatoes. I think you’ll love it as much as I do.

The nutrition combination of quinoa with seeds is insanely abundant – – plenty of plant based proteins and fibre right here!

 

QUINOA AND SEED BREAD

Gluten free : Dairy Free : Nut Free : Vegan

Makes 1 loaf

2 cups quinoa

1/3 cup chia seeds + 2/3 cup water

2 tablespoons apple cider vinegar

2/3 cup olive oil

3/4 teaspoon bicarb soda

sea salt

1/4 cup linseeds

1 cup sunflower seeds

1/4 cup sesame seeds

1/4 cup hemp seeds

Soak quinoa in water overnight, then the following day rinse and drain.

Preheat oven to 160C and line a loaf tin with greaseproof paper.

Combine chia seeds with 2/3 cups water and set aside to become a gel for 10 minutes.

Once gelled, place quinoa, chia gel, 2/3 cup water, olive oil, apple cider vinegar, bicarb and sea salt in a food processor and pulse to combine. Be careful not to over blend it or it will become to thick, you only want to pulse a few times so that most of the quinoa grain is quite visible.

Transfer to a bowl and add linseeds, sunflower seeds, sesame and hemp seeds and store to combine.

Pour into lined loaf tin and bake 90 minutes in the tin, then remove from tin and bake on the rack for a further 30-40 minutes so it becomes lovely and crispy on the outside also.

Cool completely, then slice and serve. Delicious with fresh tomatoes, avocado and herbs!