Quinoa and chia seed bread

Quinoa & chia seed bread

A few months ago I went gluten free. Other than a few slices of pizza and the occasional fish and chips, I've found it relatively easy. I've never been much of a bread or pasta eater, so I think this has helped.  

However, I do love the occasional piece of toast topped with eggs (or almond butter) and when I was living in Sydney, I used to buy a quinoa and chia seed bread that was perfect for this purpose. 

Since being back in NZ I've been experimenting with recreating the same bread.  It's taken a few attempts, but I think I've finally nailed it!

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You need the following ingredients:

1 1/2 cups quinoa (soaked overnight until they sprout)
1/4 cup chia seeds (soaked overnight in half a cup of water)
1/2 cup brown rice flour
1 teaspoon guar gum
1/2 teaspoon bicarb soda
1 teaspoon tumeric (optional)
pinch of salt
juice of lemon
1/4 cup olive oil
1 cup water

1. First of all, soak the quinoa and chia seeds overnight (separately).
2. The following day preheat the oven to 160 C and place drained quinoa, chia seeds and half a cup of water (the other half a cup of water is used to soak the chia seeds) in the blender and blend for a few minutes.
3. Add the remaining ingredients and mix for a few minutes.  The mix should be a medium consistency, not too thick and not too runny.
4. Grease and dust a loaf tin, pour the mixture into the tin and then bake for 90 minutes.  This takes a while to cook as the quinoa needs to cook through. 
5. Remove the tin from the oven and allow the loaf to cool for approx 30 minutes before transferring to a cooling rack.
6. Once the loaf has cooled, it's ready to enjoy!

This loaf is nutrient dense and delicious toasted.  However, don't expect it to resemble your usual loaf of bread! I love eating it in a variety of ways.  Topped with eggs, or with a slice of melted cheese, some avo and fresh tomato or simply with some fresh almond butter.

If you have any suggestions to improve this recipe, then I would love to hear them!

Love Lili xx