Quinoa is one of my favourite foods and when it’s cooked in lots of delicious natural flavours it’s just so yummy! It’s also really good for you, hence it’s superfood status. Quinoa is a gluten-free grain, containing all nine essential amino acids, which makes it a complete protein; a great addition to a plant-based diet. Chia seeds are a great source of skin-loving omega-3 as well as fibre and calcium, for healthy bones. Chia seeds in this recipe act as the binding egg replacement, they really make the thickness of the loaf and add to the bountiful amounts of goodness each slice of this bread delivers. Experimenting with different gluten-free loaves of bread was a little daunting, so I decided I wanted to make something simple, full of flavour, incredibly nutritious and bursting with plant protein… so the idea for this loaf was born. I have often in the past blended quinoa and chia seeds as ingredients to make flatbreads, which have always been a great success, so I decided to use this as the base of my bread, and boy did it work well! This Quinoa bread, is not your normal loaf in texture, because it’s flourless and gluten-free it doesn’t rise so much, so don’t worry that it hasn’t cooked when you take it out the oven! However, the fluffiness of the quinoa gives the bread a lovely lightness whilst being wonderfully dense in nutrients, so just a few slices will keep you energised and satisfied for ages.
Step 1: The night before you plan on baking the bread you need to soak the uncooked quinoa & chia seeds. Measure out the quinoa and chia seeds and place in two separate bowls. Cover the chia seeds with 1 cup of water, and the quinoa with enough water cover well. Place both in the fridge overnight.
Step 2: Preheat the oven to 160 degrees-Celsius. Drain the quinoa. In a blender, add half the quinoa, chia seeds, baking soda, raw honey/maple syrup, olive oil and lemon juice. Blend until the mixture is almost smooth, then stir in the other half of the quinoa. Pour the mixture into a bread tin lined with parchment paper scatter the top with your mixed seeds. Place in the oven and bake for around 70 minutes, or until you can stick a knife in and it comes out clean.
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This bread is best either toasted or sliced and baked in the oven. The ways of eating this bread are endless, my favourite topping combinations include:ThisQuinoa Bread has a chewy texture and nutty flavour reminiscent of rye bread and is perfect for making toast. It's vegan, gluten-free, yeast-free, oil-free, nut-free and contains no added sugar! It's fillingandnutritious and is a great source of protein and fibre. Plus, it's super easy to make as there's nokneadingor proving time required!
I tested this recipe with many different combinations of flours in different ratios. Using quinoa flour alone wasn't enough as the bread turned out dry and crumbly. I found that a half-half mixture of quinoa and oat flour was the best. This is because quinoa flour can be quite crumbly, but oat flour tends to be sticky. So, oat flour works as the perfect binding agent for quinoa flour in this recipe.
For making quinoa flour for this quinoa bread, I recommend white quinoa over tricolour quinoa, as the grains have a thinner skin meaning they're much easier to whizz into a powder. Plus, the white quinoa has a better colour for this bread.
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Although I usually recommend washing quinoa first before cooking it, for this recipe I found it was better not to wash it because it doesn’t blend into a flour as well when it’s wet.
Although you can buy quinoa flour, I much prefer to make my own as it's much cheaper and it's so easy to make.
Tip: I recommend using a blender not a food processor if possible, as it takes much longer in a food processor. Plus my food processor isn't completely well-sealed so the process ended up spraying quinoa flour all over my kitchen. However, if you don't have a high-speed blender, a food processor will work too.
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Although you can buy oat flour, I much prefer to make my own as it's much cheaper and it's so easy to make.
Quinoa takes longer to blend into a powder than oats, so I recommend blending them separately for this reason. Otherwise, if you blend them together, the quinoa will be under-blended while the oats will be over-blended.
This Quinoa Bread keeps well covered in the fridge for a good few days. If not eaten on the day it's made, it's best toasted before eating.
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Yes - slice it up and put the whole thing in the freezer. Then when you want to eat it, you can just pop the slices of bread in the toaster straight from frozen.
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This Quinoa Bread has a chewy texture and nutty flavour reminiscent of rye bread and is perfect for making toast. It's vegan, gluten-free, no-knead, yeast-free, free from sugar, oil-free and nut-free!
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*If you want to use quinoa flour instead of making your own, you can use 200 g (1 ⅔ cup) quinoa flour.
**If you want to use oat flour instead of making your own, you can use 200 g (1 ⅔ cups) oat flour.
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