A new staple bread in town. There is no replacement for a good sourdough, but this quick bread is a great alternative to the traditional soda bread or porridge bread doing the rounds. The nuttiness of the quinoa is just beautiful and also creates a unique tender but crumbly texture.
It’s incredibly easy to make, obviously key, toasts up wonderfully and is the perfect dunker for a bowl of soup and just as mighty an option for lathering up with peanut butter or ripe buttery avocado.
Recipe created for Chia Bia Seed. This is not a sponsored post.
Chia Quinoa Quick BreadPrint Recipe
- 300g white quinoa
- 60g whole Chia Bia chia seeds + 180ml water
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp maple syrup
- 60ml olive oil
- 125ml water
Place quinoa into a large bowl. Cover with water and place in the fridge overnight to soak.
In the morning drain and rinse the quinoa in a fine mesh sieve.
Mix together chia and water and set to one side for 15 minutes.
Preheat your oven to 180C (350F).
Line a 2lb loaf tin with baking paper and lightly grease with spray oil.
Place soaked and well drained quinoa into your food processor with chia gel, salt, baking powder, maple syrup, olive oil and 125ml of water. Blend for a few minutes to form a batter consistency.
Pour batter into your prepared tin and bake in your prepared tin for 90 minutes.
Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool fully.
Slice once fully cooled.
Store bread in the fridge for up to five days, or freeze slices for up to one month.
This is delicious toasted and served with your favourite toppings or alongside your favourite bowl of soup for dunking.