Perfect for all of those breaking up with bread. This loaf is wheat and gluten free, dairy free, egg free, and sugar free. I like to cut thinly and toast, topped with savory smashed avo or my mother-in-law’s freshly made lemon honey!
- 300 g (10 ½ oz / 1 3/4 cups) whole uncooked quinoa seed
- 60 g (2 fl oz / ¼ 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
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- Juice from ½ lemon
Method (the night before):
Soak quinoa in plenty of cold water overnight in the fridge.
Soak chia seed in ½ cup water until gel like (stir to remove clumps), overnight in the fridge.
Method (the next day):
Preheat oven to 160°C / 320°F - fan forced oven.
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 gel, ½ cup of water, olive oil, baking 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 greased with olive oil or 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.
Remove from the oven and cool for 30 minutes in the tin... then remove from the tin and cool completely on a rack. The bread should be slightly moist in the middle and crisp on the outside. Cool before eating.
Cut thin slices when cold with a serrated knife and lightly toast.
Store wrapped in the fridge for up to 1 week, or slice and freeze for easy toast alternative in the morning!
Courtesy of Akiko Kurematsu.
The Long Lunch with Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.