Quinoa bread with Chia seeds

9 October 2018
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When you've got some time, try baking Daniel's delicious, guilt-free bread which is nutritious and packed full of protein!  Daniel's Quinoa bread with Chia seeds recipe is dairy-free, egg-free and gluten-free!!


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

Optional Herbs: Lemon Balm or Lemon Verbena: 4 dry leaves ground into powder


Method to make the magic happen:

  1. Soak quinoa in plenty of cold water overnight in the fridge.
  2. Soak chia seed in ½  cup water until gel like – this can be done overnight as well, but just give it a few stirs at the beginning.
  3. Preheat oven to 160 C / 320 F – fan forced oven.
  4. Drain the quinoa and rinse really well through a sieve. Make sure the water is fully drained from your sieve.
  5. Place the quinoa into a food processor with all the other ingredients.
  6. Add chia gel, ½  cup of water, olive oil, baking soda, sea salt and lemon juice.
  7. 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.
  8. Spoon into a loaf tin lined with baking paper on all sides and the base.
  9. Bake for 1 ½ hours until firm to touch and bounces back when pressed with your fingers. Daniel's bakes in 1 ½ hours! Oven temperatures can vary slightly but the bread needs the time to cook and for the quinoa to become tender.

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 completely before eating.

Serve delicate slices only when cold with a serrated knife. Delicious lightly toasted on a pan. Store wrapped in the fridge for up to 1 week  (Can be frozen for up to 3 months).

What Daniel loves about the raw batter is that it also lends itself to a variety of dishes. You can bake it as a thin flatbread or use it for a pizza base and top it with sun-dried tomato, roasted pumpkin chunks or you can spread your home-made dip on it for a delicious snack!

Daniel is passionate about food as medicine and is delighted to share his love of food, cooking and nutrition when you next visit him in clinic!!