quinoa seed and nut bread
- ¼ cup (50g/1¾ oz) chia seeds
- ¼ cup (20g/¾ oz) psyllium husks
- 2 cups (320g/11¼ oz) cooked quinoa
- 1½ cups (375ml/12½ fl oz) water
- 1 cup (160g/5½ oz) sunflower seeds
- ½ cup (80g/2¾ oz) flaxseeds (linseeds)
- ¾ cup (120g/4¼ oz) roughly chopped almonds
- ¼ cup (60ml/2 fl oz) extra virgin olive oil
- 2 tablespoons maple syrup
- ½ teaspoon sea salt flakes
- Preheat oven to 160°C (325°F). Line a 10cm x 21cm (4 in x 8 in) loaf tin with non-stick baking paper.
- Place the chia seeds, psyllium husks, quinoa and water in a large bowl and mix to combine. Allow to stand for 15 minutes.
- Add the sunflower seeds, linseeds, almonds, oil, maple syrup and salt and mix well to combine. Pour the mixture into the tin.
- Bake for 1 hour 30 minutes or until firm to the touch. Allow to cool in the tin before turning out and slicing to serve. Makes 1 loaf
COOK’S NOTE:
+ This is bread, but not as we know it! Gluten free and literally packed with good things, it’s a great way to get your daily dose of seeds and nuts. Top generously with avocado or nut butter, or serve slices with soup.
+ Store this loaf in the fridge for up to 5 days. You can also slice and freeze it for whenever you need.
Photography: Con Poulos
© DONNA HAY GROUP
