Vegan Quinoa Chia Bread

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

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

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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 mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 23 minutes mins

Course Breakfast, Main Course, Snack

Cuisine Australian

Servings 20 slices

Calories 136 kcal

Equipment

• 1 Thermomix

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 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!