This gluten free quinoa bread is filled with super seed goodness that will nourish and provide your body with a slow release energy source and loads of vitamins and minerals. This recipe was inspired by the The Healthy Chef.
This bread recipe is also food intolerance friendly being nut free, egg free and dairy free too.
The end result will be a dense loaf filled with nutritional goodness and best enjoyed toasted.
Oh and in case you were wondering, its pronounced keen-wah!
If you like this recipe, you will love my gluten free seedy bread recipe in my recipe e-book. It’s also egg and nut free.
Nourish 101:
- The combination of nutritious seeds used in this recipe make it a high protein and nutrient-rich loaf.
- Quinoa is a high protein, gluten free seed that has the perfect balance of all nine amino acids essential for the human body; also known as ‘complete
protein’. Though common in meats, this type of complete protein is rare in plant foods making quinoa your plant-based protein go to! - Quinoa also offers a good dose of fibre, vitamins and minerals that help to regulate your digestive system and keeps you feeling satisfied and full.
- Quinoa contains B-vitamins, iron, magnesium, potassium, calcium, vitamin E and a good dose of fatty acids. It also has a high protein to carbohydrate ratio making it a well balanced energy source.
- Pumpkin Seeds are rich in iron, magnesium, manganese and zinc and are great for promoting a healthy reproductive system.
- Sunflower Seeds are a good source of the amino acid tryptophan as well as rich in vitamin E, B-complex vitamins and folic acid and minerals calcium, iron, manganese, magnesium, selenium and zinc.
- Chia Seeds are rich in fibre, protein and omegas making them a super super-seed! Chia seeds are a fantastic for healthy bowels and will help to keep you regular.
- Sesame seeds are a fantastic source of calcium as well as manganese, copper and magnesium.
Quinoa Super Seed Bread
This gluten free quinoa bread is filled with super seed goodness that will nourish and provide your body with a slow release energy source and loads of vitamins and minerals. This recipe was inspired by the The Healthy Chef.
Servings 12
Ingredients
- 2 cups (380g) quinoa (raw)
- 1/4 cup (40g) chia seeds + 1/2 cup (120ml) water
- 2/3 cup (160ml) extra for soaking
- 1/4 cup (60ml) extra virgin olive oil or macadamia nut oil
- 1 tbsp (20ml) fresh lemon juice
- 1 tsp (4g) baking powder (gluten free, aluminium free)
- Pinch good quality salt
- 1- 2 tbsp favourite dried herbs
- 1/4 cup (35g) pepitas + extra to decorate
- 1/4 cup (35g) sunflower seeds + extra to decorate
- 1 tbsp (10g) sesame seeds
Instructions
- In a large bowl soak quinoa with enough water to cover by 3cm. Cover and allow to soak in refrigerator for minimum 8 hours (or overnight).
- Soak chia seeds in 1/2 cup water, cover and soak overnight.
- Pre-heat fan-forced oven to 180°C.
- Drain and rinse quinoa. Allow to stand for several minutes to drain well.
- In a high powered blender or food processor combine soaked quinoa, 2/3 cup water, soaked chia seeds, olive oil, lemon juice, baking powder and
- Blend for approx 2 minutes* whilst scraping down sides to create a wet batter (with some whole quinoa seeds still visible).
- In a mixing bowl combine quinoa batter with pumpkin seeds, sunflower seeds and sesame seeds and mix well.
- Pour batter into a lined loaf tin and sprinkle with extra seeds for decoration.
- Bake in oven for 1.5 hours and golden on top.
- Allow to completely cool before slicing.
Notes
Serving Suggestions:
- Serve fresh or toasted with your favourite toppings such as avocado, eggs, nut spread, tomato or serve toasted as a side to soups or stews.
- Add dried herbs or garlic.
- You can also make this bread without sunflower and pumpkin seeds.
- If using a high powered blender you may need to blend for a shorter time.
Worked out well. Definitely cut the next day and toast for a wholesome breakfast!
Great, thanks for the sharing! It’s the perfect breakfast toast 🙂
How do you storage this bread and how long does it last?
Best stored in the fridge for 3 days or slice and freeze 🙂