Sliced Quinoa and Chia Loaf
3 Minute Gluten Free Vegan Quinoa Chia Bread
Prep Time
3 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 23 mins

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

Course: Breakfast, Main Course, Snack
Cuisine: Australian
Servings: 20 slices
Calories: 95 kcal
Author: Julie Carlyle
  • 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
  1.  Soak quinoa in the 3 cups of water overnight, place in the fridge.

  2. Soak chia seed in ½ cup water place in the fridge.

  3. The following day, preheat oven to 160 C / 320 F and line a loaf tin with baking paper.

  4. Drain the quinoa in a sieve and rinse under running water. Remove all excess water. 

  5. 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)

  6. Scrape down the bowl and add the 100gm of mixed seeds. Combine 5sec/Speed 3 (reverse blade). (Or mix through by hand)

  7. Pour the bread batter into the prepared tin and sprinkle remaining seeds over the loaf.

  8. Bake for 90mins or until the loaf is springy and a skewer comes out clean.

  9. All the loaf to cook completely in the tin before removing and slicing.

  10. Refrigerate prior to slicing the loaf and toast.

Recipe 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 Facts
3 Minute Gluten Free Vegan Quinoa Chia Bread
Amount Per Serving
Calories 95
* Percent Daily Values are based on a 2000 calorie diet.