3 Min Gluten Free Vegan Quinoa Chia Bread

Wow, that really is a big title, isn’t it! 3 Minute Gluten Free Vegan Quinoa Chia Bread, I could have also added, easy, healthy, high fibre, low GI and tasty. This loaf has a lot to offer!

Vegan Quinoa Chai Loaf

3 Minute Gluten Free Vegan Quinoa Chia Bread

Julie Carlyle

Try this super healthy, gluten free bread. The recipe can be made in a food processor, Nutri bullet or Thermomix.

Print Recipe

Prep Time 3 mins

Cook Time 1 hr 20 mins

Total Time 1 hr 23 mins

Course Breakfast, Main Course, Snack

Cuisine Australian

Servings 20 slices

Calories 95 kcal

Ingredients

  

1x2x3x

• 300g (10oz) whole uncooked quinoa seed plus 3 cups of soaking water
• 60g (2oz) whole chia seed
• 125 ml water to soak the chia seeds
• 60g (2oz) olive oil
• 1 tsp bicarb soda
• 3/4 tsp salt
• 3 TBS Apple cider vinegar
• 3 TBS nutritional yeast
• 100g (3.5 oz) mixed pepita, sunflower and pine nuts
• 2 TBS mixed pepita, sunflower and pine nuts additional for the top of the loaf
• 90 ml water

Instructions

 

•  Soak quinoa in the 3 cups of water overnight, place in the fridge.
  
• Soak chia seed in ½ cup water place in the fridge.
• The following day, preheat oven to 160 C / 320 F and line a loaf tin with baking paper.
• Drain the quinoa in a sieve and rinse under running water. Remove all excess water. 
• Add the drained quinoa, chia seeds gel, oil, bicarb soda, salt, apple cider vinegar, nutritional yeast flakes and the additional 1/2 cup water. Blitz 3min/Speed 6. (Or blend using a higher powered food processor)
• Scrape down the bowl and add the 100gm of mixed seeds. Combine 5sec/Speed 3 (reverse blade). (Or mix through by hand)
• Pour the bread batter into the prepared tin and sprinkle remaining seeds over the loaf.
• Bake for 90mins or until the loaf is springy and a skewer comes out clean.
• All the loaf to cook completely in the tin before removing and slicing.
• Refrigerate prior to slicing the loaf and toast.

Notes

*Soak the quinoa and chia seeds the day before you want to make the loaf.

*This loaf is best toasted prior to serving

Nutrition

Calories: 95kcal

Tried this recipe?Let us know how it was!

I started trying to develop this recipe after having a meal at a local cafe. Supply Cafe in Coffs Harbour offers a Quinoa and Chia bread option as a gluten free choice.  I don’t have any issues with gluten but I do like to get as much fibre as possible into my diet.  I ordered their Quinoa and Chia bread with my breakfast and was hooked!

Vegan GF Loaf

Although the loaf is dense, it feels light to eat. I spoke to the chef and got a few hints on how to make this bread myself. My first attempt wasn’t a complete success. The bread held together fine but had no flavour… actually, the bread had worse than no flavour. It actually kind of tasted like glue.

Avocado on Quinoa and Chia Bread

I knew I was on the right track so after some serious contemplation I revised my recipe and I’m happy to say this one is a winner. It tastes great and has kept the same nutritional benefits as the original recipe. My successful retweaking hinged on adding nutritional yeast, salt, vinegar and seeds to the initial recipe.

GF Quinoa Chia Bread

Tips for making Quinoa Chia Bread

• Soak the quinoa and chia seeds overnight
• Drain the quinoa well prior to using
• Leave the loaf to cool in the tin
• Slice the loaf thinly (20 pieces)
• Toast the bread prior to eating

Recipe Submissions Quinoa Chia Bread

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