Quinoa Bread
A gluten-free, protein-rich bread made with whole quinoa, perfect for a nutritious breakfast or snack. No flour, no kneading – just soak, blend, and bake!
Ingredients
- - 1 1/2 cups whole quinoa uncooked
- - 1/4 cup chia seeds
- - 1/4 cup olive oil
- - 1/2 cup water plus more for soaking
- - 2 tbsp lemon juice or apple cider vinegar
- - 1 tsp baking soda
- - 1/2 tsp sea salt
- - Optional: herbs garlic powder, or seeds for topping
Instructions
- Soak Quinoa and Chia
- Rinse quinoa well, then soak both quinoa and chia seeds in separate bowls of water overnight or for at least 6 hours. Drain quinoa before using. Chia will form a gel.
- Blend the Batter
- Preheat oven to 170°C (340°F). In a food processor or high-speed blender, combine soaked quinoa, chia gel, water, oil, lemon juice, baking soda, and salt. Blend until smooth and thick.
- Bake
- Pour batter into a lined or greased loaf pan. Smooth the top and sprinkle with optional toppings. Bake for 60–70 minutes until firm and golden.
- Cool
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- prep_time: PT10M
- cook_time: PT1H10M
- total_time: PT1H20M
- servings: 10 slices
Notes
nutrition:
calories: ~180 (per slice)
carbohydrates: ~20g
protein: ~5g
fat: ~8g
fiber: ~3g
sodium: ~150mg notes:
- This bread is naturally gluten-free and high in protein and fiber.
- Store in the fridge for up to 5 days or freeze slices for later use.
- Delicious toasted with avocado, nut butter, or hummus.
calories: ~180 (per slice)
carbohydrates: ~20g
protein: ~5g
fat: ~8g
fiber: ~3g
sodium: ~150mg notes:
- This bread is naturally gluten-free and high in protein and fiber.
- Store in the fridge for up to 5 days or freeze slices for later use.
- Delicious toasted with avocado, nut butter, or hummus.