This gluten free bread is so easy to make and is much higher in protein thanks to the addition of quinoa and seeds. The night before remember to soak the quinoa. This is best served on the day it is made but can also be sliced and frozen too. Top with coconut oil or nut butter or serve either as a snack or part of breakfast – delicious with tofu scramble
Difficulty – Easy
Time – 15 minutes preparation, 50 minutes cooking
Makes 1 loaf, about 10 slices
What’s good about it?
Using the whole quinoa grain in a bread is a great way to pack in more protein and fibre. Quinoa is a naturally gluten free option providing a good source of iron, magnesium, B vitamins and manganese for energy production.
- Place the quinoa in a bowl and cover with cold water. Allow to soak overnight. Drain and rinse well.
- Grease a 2lb loaf tin and line with baking parchment.
- Preheat the oven at 160C, gas mark 3.
- Place the quinoa in a food processor with the ground pumpkin seeds, flaxseeds, coconut flour and chia seeds and process to combine. Blend in the remaining ingredients until the mixture is almost smooth. Stir in the mixed seeds.
- Pour the mixture into the prepared loaf tin and scatter some additional seeds on top.
- Bake in the oven for 50 minutes until a skewer or sharp knife inserted into the loaf comes out clean.
- Turn out onto a rack and allow to cool before slicing.
Nutrition per slice
Calories 143kcal, Protein 5g, Fat 9g, saturates 1.5g, Carbohydrates 10.2g, sugars 0.6g
Did You Know?
Other grains can be used in this recipe – try whole millet or buckwheat instead of quinoa
Makes 1 loaf / 10 slices
50g quinoa soaked overnight
50g ground pumpkin seeds
50g ground flaxseed
30g coconut flour
50g chia seeds
1tsp bicarbonate of soda
½ tsp xanthum gum
1tbsp olive oil
1tbsp psyllium husks
½ tsp sea salt
50g mixed seeds