Amazing gluten free, dairy free, vegan chia and quinoa bread.
We've experimented a lot with breads over our time trying to find the perfect combinations of grains and seeds and I think this is finally the one!
My mum actually was creator of this bread... and my gosh did she do a good job.
The best part being its so nutritionally dense and delicious that you only really need 1-2 pieces to be completely full, fuelled and satisfied unlike most gluten free breads that you find in the supermarkets that are full of starches, sugars and other (put quite simply) CRAP.
This bread is either best toasted or sliced and baked in the oven. Just note that you want to soak the chia and the quinoa the night before you want to bake the bread!
Anyway we hope you love this bread as much as we do.
2 cups of quinoa
3/4 cup of chia seeds
1/2 cup of mixed pumpkin, sunflower & linseeds
3 tbsp of lemon juice YUM
1 tsp of bicarbonate of soda
1 tsp of agave syrup or pure maple syrup (this is optional, mum doesn't use this in hers but its an option)
60 ml extra virgin olive oil
The night before you plan on making the bread you must soak the quinoa & chia seeds. Measure them out and place in two separate bowls. Cover the chia with 1 cup of water and the quinoa with enough water to cover it completely. Place both in the fridge overnight.
Preheat the oven to 160 degrees celsius. Add all the ingredients other than the mixed seeds into the blender and mix until smooth but so you can still see a lot of the whole quinoa (try not to over blend as you will end up with very sticky bread). Then add the mixed seeds. Pour the mix into a bread tin lined with baking paper and bake for 70 minutes.
Serve with nut butters, banana slices, honey, hummus, avo, lemon juice, tahini.. basically anything your heart desires :)