- 300 g whole uncooked quinoa seeds (I like to use mixed Quinoa)
- 60 g whole chia seeds
- 250 ml / 1 cup of water (use half to soak the chia seeds and the other half to mix them in the food processor)
- 60 ml of organic coconut oil
- ½ teaspoon baking soda
- ½ teaspoon Himalayan sea salt
the juice of ½ lemon
- a generous pinch of cinnamon
This is a recipe that I have been baking for years and that I thoroughly enjoy. Having always loved bread and baguette, adopting a gluten free diet the removal of bread was the hardest for me, until I came across this recipe. I hope you’ll enjoy it as much as I do.
N.B- This recipe is made in two steps. Read the instructions carefully.
The night before:
Soak the quinoa in a large quantity of cold water keep in the refrigerator overnight.
Soak the chia seeds in a ½ cup of water, stir well to avoid clumps of seeds – refrigerate overnight.
Second step: In the morning.
Preheat the oven to 160 C / 320 F – forced ventilation oven.
Drain the quinoa, proceed by rinsing it well. Ensure that you drain the quinoa really well, with no water leftover.
Place the quinoa in a food processor.
Add the chia gel as is, ½ cup water, olive oil, baking soda, cinnamon, salt and juice of ½ lemon.
Blend in a food processor for 3 minutes. The bread mixture should have the consistency of a batter but with some whole quinoa left in the mixture.
Line a loaf pan with parchment paper, ensure all surfaces are covered.
Spoon the mix into the loaf pan.
Bake for 1 ½ hours until bread is firm to the touch and bounces when pressed with fingers. Mine took 1 ½ hour (oven temperature may vary slightly) but the bread needs time to bake and for the quinoa to become tender.
Remove from the oven and let cool in the pan for 30 minutes… remove from the pan and let cool completely on a wire rack. The bread should be slightly moist in the middle and crispy on the outside. Allow to cool completely before cutting with a serrated bread knife.
Delicious lightly toasted.