Gluten-free | Sugar-free | Dairy-free | Grain-free | Yeast-free | Egg-free | Nut-free | Vegan friendly
Makes 1 medium sized loaf
Why it’s delicious
I was inspired to create an alternative to my normal gluten free style loaves as I wanted a nut and egg free loaf that was full of fibre and protein. This bread hits all the marks as it’s versatile and can be toasted, served with sugar free jam or as savoury vehicle for avocado and tomatoes.
Helpful hints and tips
You will need to start this recipe the day before you intend to bake it. You will also need a food processor.
I also use my Sweet As Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.
- 360 g (12.6 oz) raw quinoa seeds
- 120 g (4.2 oz) chia seeds
- 240 ml (8 fl oz) Kombu Water
- 60 ml (2 fl oz) extra virgin olive or avocado oil
- 1 tbsp Sweet As Fibre Syrup
- 1 tsp baking soda
- ½ tsp mineral salt
- 2 tbsp lemon juice
- 6 tbsp of seeds like flax seeds, hemp, fennel, poppy, cumin, or sesame seeds
- The night before you intend to cook this bread, cover the quinoa with plenty of water and leave to soak. In a separate bowl pour the kombu water over the chia seeds and leave both bowls to soak overnight, covered in the fridge.
- On baking day, preheat the oven to 160C (320F) and line a loaf tin with non-stick baking paper.
- Drain the water from the quinoa using a fine sieve and discard the water. Shake the quinoa well to ensure as much water as possible has been removed. Take out ⅓ of the quinoa and set it aside.
- To the ⅔ of quinoa, mix in the chia seeds soaked in kombu water, oil, fibre syrup, baking soda, salt, lemon and salt. Stir well to combine.
- Half fill a food processor with the quinoa chia mixture and process until smooth, This may take about 30 seconds of processing on high to achieve a smooth consistency.
- Remove the mixture from the processor and repeat until all the quinoa chia mixture is smooth. Mix through the whole quinoa and spoon into the lined loaf tin.
- Sprinkle the top of the loaf with your choice of mixed seeds and bake the bread in the oven for 60-70 minutes or until a skewer inserted into the middle of the bread comes out clean.
- Allow the loaf to cool in the tin for 10 minutes and then remove from the tin and allow to cool completely on a wire rack before slicing.
- This bread will last for up to 7 days if stored in the refrigerator, or up to 3 months when sliced and stored in the freezer.