I’m always looking for new and interesting ways to make savoury loaves and this quinoa loaf is a bit of a revelation. It’s gluten free, nutritionally dense and totally delicious!
Whole Chia Seeds are so important for binding the quinoa together and it’s important to allow your loaf to rest in the tin to help it bind together even more.
I love it thinly sliced and toasted and served alongside some homemade hummus or avocado. Enjoy!
120g Whole Chia Seeds
60ml melted coconut oil, plus extra for greasing
1 tsp bicarbonate of soda
1 tsp maple syrup
3 tbsp fresh lemon juice
A generous pinch of salt
70g mixed seeds, for sprinkling
You will need a 450g loaf tin and a blender.
1. Soak the quinoa and chia seeds by placing each in separate bowls, then pour the 240ml/1 cup water over the chia seeds and enough water over the quinoa to cover well. Place both bowls in the fridge to soak overnight.
2. Preheat the oven to 160° then grease a 450g loaf tin with coconut oil and line with baking parchment. Drain the quinoa, then place half the quinoa in a blender with the chia seeds, maple syrup, coconut oil and lemon juice. Blend until the mixture is almost smooth, then stir in the other half of the quinoa and bicarbonate of soda.
3. Pour the mixture into the prepared loaf tin and scatter the mixed seeds over the top. Place in the oven and bake for around 70 minutes, or until you can stick a skewer or sharp knife into the loaf and it comes out clean.
Allow to cool in the tin for at least 30 minutes before slicing. This allows it to bind further.
Tip – Store in an airtight container in the fridge for up to 5 days.
Optional – stir in a handful of dried cranberries or raisins for a sweeter loaf!