Crunchy Glutenfree Quinoa Bread
Your soon to become favourite kitchen staple, this delicious crunchy bread will be your healthiest craving. A perfect option to go with savory or sweet and your ultimate travel companion. Best served lightly toasted, with creamy guacamole for an energizing breakfast or homemade almond butter for your afternoon pick-me-up.
INGREDIENTS
400g red uncooked quinoa
100g chia seeds
Juice from 1 lemon
250 ml water
80g buckwheat flour
3 tbsp olive oil
a pinch of salt
100g Sunflower seeds (optional)
Pumpkin seeds (optional)
INSTRUCTIONS
1. Soak the quinoa with water to cover and the chia seeds with 125ml of water in two separate bowls overnight in the fridge.
2. The next day, preheat the oven at 170ºC. Meanwhile, drain and rinse the quinoa thoroughly and mix for five minutes on high speed in a food processor with the remaining 125ml of water and lemon juice, stopping occasionally to scrape down the sides with a rubber spatula.
3. Stir the chia seed gel with a fork, then add the buckwheat flour, olive oil and salt and process for several minutes to a batter consistency. Fold the seeds manually into the dough.
4. Spoon the batter into a silicon loaf tin greased with coconut oil and bake for 40 min or until firm to touch. Transfer to a wire rack and allow to cool for 15 minutes in the tin, then remove and flip upside down to cool completely.
5. Serve lightly toasted with guacamole, hummus or your choice of delicacy.
TIP
Baking: Rotate the tray after 20 minutes for an even bake. Once fully baked, allow to cool in the tin for several minutes to keep the loaf firm. Moisture: This bread recipe is quite moist, so best served lightly toasted. Storage: Holds up to 1 week wrapped in the fridge. Cut thin slices with a serrated knife and store in the freezer for up to three months.