Ingredients
- 30g chia seeds
- 350g quinoa
- 70ml olive oil
- Pinch of salt
- Juice of 1/2 a lemon
- 1/2 tsp bicarbonate of soda
- A handful of sunflower seeds & pepita seeds
Method
Prep 30 > Cook 60 > Makes one loaf
- Put chia seeds in a bowl with 100ml water. Stir well and leave for 30 minutes to form into a gel.
- Preheat the oven to 200C and line a loaf tin with baking paper.
- Place quinoa into a saucepan and cover with 3x its volume of cold water. Bring to the boil and simmer for 3 minutes. Quinoa will only be part-cooked, which is what you want. Drain in a sieve and rinse under cold water until completely cooled. Leave to drain for a few minutes. This is important because if it is too wet, your bread will be soggy.
- Combine the chia gel and quinoa in a food processor and blitz to combine. Add 150ml of water, olive oil, bicarb soda, salt and lemon juice to the mixture. Run the food processor for 5 min- You want the consistency to be similar to a be like a muffin batter so quite wet.
- Pour mixture into loaf tin and sprinkle seeds on top.
- Bake for 1 hour until the bread is firm and slightly golden on top.
- Remove from oven and allow cool in tin for 15min. Then transfer to a wire rack and leave to cool completely.
- Wrap in clingfilm and keep in the fridge.