Quinoa & Chia Bread

Very often, I deliberately look for Gluten Free recipe options to test and perfect. I do not follow a gluten free diet myself but two of my sisters do, so to be prepared for when they visit I like to have some tried and tested favourites ready to put into action. I came across this Chia Bread by chance and what struck me about it is that not only is it gluten free, but based on the main ingredients, Chia Seeds and Quinoa, I know that this would be a perfect nutritional accompaniment to my diet. Both quinoa and chia seeds are rich in iron, magnesium, potassium, and fiber. Quinoa specifically boasts high vitamin E and lysine content, while chia seeds are known for being rich in calcium and omega-3 fatty acids.

I used this recipe for its original intention, a bread loaf. It was great with soup, toasted with butter and also topped with cream cheese and smoked salmon. I did introduce the recipe to my sister who then thought that it would be the perfect option for a gluten free pizza base. And and she was so right!  The mixture resembles more of a batter, so a baking tray with a raised edge lined with baking parchment is essential. 

I was so anxious at first to get this recipe made, then realized that I had to soak the quinoa and chia overnight 🙁 but its absolutely worth it! Try it for yourself, you won’t be disappointed. 

Ingredients
 
  • 1 3/4 cups quinoa (uncooked, + enough water to cover it) 
  • 1/4 cup chia seeds (+ 1/2 cup water)
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 lemon
Instructions
  1. Soak the quinoa in cold water and leave in the fridge overnight.
  2. In a small mixing bowl, add 1/2 cup of water to chia seeds and stir a few times. Place in fridge overnight.
  3. The next day, rinse quinoa thoroughly and drain.
  4. Preheat oven to 325F and line loaf pan with parchment paper.
  5. Combine all ingredients in blender or food processor. Process until mixture is batter-like, and not many whole quinoa seeds are left.
  6. Pour batter into loaf pan and bake for 1.5 hours or until it passes the toothpick test.
  7. Let cool completely before serving.
 
Note: This bread can be stored in the fridge for one week