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!
Try this super healthy, gluten free bread. The recipe can be made in a food processor, Nutri bullet or Thermomix.
- 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
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.
*Soak the quinoa and chia seeds the day before you want to make the loaf.
*This loaf is best toasted prior to serving
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!
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.
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.
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
I hope you enjoy the recipe. Don’t forget to pin for later!
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