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Vegan Quinoa Chia Bread

Published: · Modified: by · This post may contain affiliate links · 2 Comments

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Quinoa Chia Bread is a wholesome, nutty-tasting bread that offers so many more valuable nutrients than a slice of regular white bread.

Vegan Quinoa Chai Loaf
Vegan Quinoa Chai Loaf

If you would like to feel good about eating a slice of bread my Quinoa Chia loaf is the recipe for you! This loaf is packed full of nutrients. The recipe is gluten-free, dairy-free, high in fibre, low GI so perfect for a diabetic diet, including protein and omega 3 essential fatty acids.

Best of all, there is no yeast, no kneading and no need to proof before baking So the bread is mixed up in 3 minutes, ready for baking.

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 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
Avocado on Quinoa and Chia Bread
Avocado on Quinoa and Chia Bread

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Recipe Submissions Quinoa Chia Bread
Recipe Submissions Quinoa Chia Bread
Sliced Quinoa and Chia Loaf

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 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 23 minutes
Course Breakfast, Main Course, Snack
Cuisine Australian
Servings 20 slices
Calories 136 kcal

Equipment

Ingredients
  

  • 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 light flavoured
  • 1 teaspoon bicarb soda
  • ¾ teaspoon 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.
    300g (10oz) whole uncooked quinoa seed
  • Soak chia seed in ½ cup water place in the fridge.
    60g (2oz) whole chia seed, 125 ml water
  • 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 water. Blitz 3min/Speed 6. (Or blend using a high powered food processor)
    60g (2oz) olive oil, 1 teaspoon bicarb soda, ¾ teaspoon salt, 3 TBS Apple cider vinegar, 3 TBS nutritional yeast, 90 ml water
  • Scrape down the bowl and add the 100gm of mixed seeds. Combine 5sec/Speed 3 (reverse blade). (Or mix through by hand)
    100g (3.5 oz) mixed pepita, sunflower and pine nuts
  • Pour the bread batter into the prepared tin and sprinkle remaining seeds over the loaf.
    2 TBS mixed pepita, sunflower and pine nuts
  • Bake for 90mins or until the loaf is springy and a skewer comes out clean.
  • Allow the loaf to cool 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: 136kcalCarbohydrates: 13gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 162mgPotassium: 171mgFiber: 3gSugar: 1gVitamin A: 4IUVitamin C: 1mgCalcium: 31mgIron: 1mg
Keyword Bread, GF, Gluten free, Grain, healthy, High Fibre, vegan
Tried this recipe?Let us know how it was!

Vegan GF Loaf
Vegan GF Loaf

I hope you have enjoyed this story. Feel free to leave a comment or start a discussion. If you have made a dish from this site I would love to know what you thought!

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Thank you for stopping by,

Happy Cooking

j xx

GF Quinoa Chia Bread
GF Quinoa Chia Bread

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Comments

  1. Julie coulson says

    Hi Julie what is nutritional yeast? If i cant get hold of it what can i subsitute for it...powdered yeast from the supermarkets?

    Reply

    • Julie Carlyle says

      Hi Julie, Thanks for the question. Nutritional yeast isn't a rising agent. It gives food a cheesy flavour. Nutritional yeast is available from all health food stores ???? (Don't sub yeast ????) xx

      Reply

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