GLUTEN FREE QUINOA + CHIA BREAD

This bread is gluten free - dairy free - egg free + sugar free. Perfect for anyone with a food allergy or intolerance. The most important steps would be to soak and rinse your quinoa and chia separately overnight before starting the recipe. The second most important step would be to mix it for at least 3 minutes in your food processor (not blender). Once you have that sorted, it's smooth sailing from there. Don't expect this bread to resemble traditional loaves - it's a very nutrient rich and moist that is best eaten lightly toasted.



INGREDIENTS

  • 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


METHOD

  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. For full instructions : thehealthychef.com

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