300g(10oz)whole uncooked quinoa seedplus 3 cups of soaking water
60g(2oz)whole chia seed
125mlwaterto soak the chia seeds
60g(2oz)olive oillight flavoured
1teaspoonbicarb soda
¾teaspoonsalt
3TBSApple cider vinegar
3TBSnutritional yeast
100g(3.5 oz)mixed pepita, sunflower and pine nuts
2TBSmixed pepita, sunflower and pine nutsadditional for the top of the loaf
90mlwater
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