Gluten Free Quinoa + Chia Bread

This bread is gluten-free, dairy free, egg free + refined sugar-free. Perfect for anyone with a food allergy or intolerance. Technically quinoa is not a grain but a seed and is also a complete protein, which means it contains all the 9 essential amino acids that the body needs for repair. Quinoa is also a good source of lysine, an amino acid important for tissue growth and repair and the formation of collagen which is important for healthy skin.

Gluten Free Quinoa + Chia Bread Recipe

by Teresa Cutter

INGREDIENTS

300 g whole uncooked white quinoa

60 g white chia seed

250 ml water

60 ml additional water for blending

60 ml extra virgin olive oil

1 teaspoon bicarb soda

1 teaspoon sea salt

juice from 1 lemon

METHOD

Soak quinoa in plenty of water overnight in the fridge.

Soak chia seed in 250 ml of water until gel-like this can be done overnight as well, but just give it a few stirs at the beginning.

Preheat oven to 180°C fan-forced.

Drain and rinse the quinoa under running water.

Place the drained quinoa into a food processor.

Add chia gel and extra 60 ml of water, plus the olive oil, baking soda, sea salt and lemon juice.

Mix in a food processor for 3 - 5 minutes. The bread mix should resemble a batter consistency with some whole quinoa still left in the mix.

Spoon into a loaf tin lined with baking paper on all sides and the base.

Bake for 45 - 50 minutes until firm.

Remove from the oven and cool.

Serve delicate slices only when cold with a serrated knife. Delicious lightly toasted on a pan.

Shop clean supplements, protein powders and collagen blends.

Teresa Cutter a classically trained chef and qualified nutritionist, and the founder of The Healthy Chef.

by Teresa Cutter, Nutritionist + Chef

Teresa Cutter is a classically trained chef and qualified nutritionist, and the founder of The Healthy Chef. She has been creating simple, wholefood recipes for over 30 years.