Go and grab a bag of white quinoa and a bag of chia seeds.
Soak them overnight as per this recipe. Make recipe. Eat bread.
Taste-buds will throw a party in your mouth. Resolve to eat Quinoa Bread for breakfast every day until forever more. And lunch. And sometimes dinner too.
We holidayed in Byron Bay recently where my husband Cam discovered a taste sensation at The Top Shop on Massinger St. The taste sensation was quinoa bread with banana, tahini and honey (and it was bloody amazing)
Just this week, I also discovered that Combi in Ormond Road, Elwood were also serving a sweet sprouted quinoa loaf with banana and tahini and it was equally delicious.
Something is brewing and it tastes darn fine!
BUT, I can’t go out for breakfast every single day and what happens if I need this bread for dinner at night when these cafe’s are closed?
I guess I have to resort to making my own. Sigh. 😉 HA! Kidding. I LOVE new recipes!
After scouring the web for recipe bases to start from, I found the best base recipe was from Teresa Cutter The Healthy Chef, you can find the original recipe at thehealthychef.com, so I have adapted this recipe from Teresa’s and added some extra flavour flav. Because flavour.
The recipe is dairy-free, egg-free and gluten-free. Chia seeds bind the quinoa together and this bread recipe base would form an excellent sweet or savoury bread. As a side note, you will need to start this bread the day before as the chia seeds and quinoa need to be soaked.
Preheat oven to 160C
Grease and line a loaf pan/tin. (26cm long)
- 1 3/4 cups of quinoa, soaked overnight or for 8+ hours in a bowl of water
- 1/4 cup of chia seeds soaked overnight in 1/2 cup water to form a paste
- 1/4 cup olive oil
- 1 tsp bi carbonate of soda
- 2 tsp apple cider vinegar (or the juice of half a lemon)
- 1/2 cup water
Optional – I add these extra ingredients for a little spice and sweetness – leave out for a plain or savoury loaf
- 1/2 banana
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg, ground
- Rinse quinoa after soaking overnight
- In a blender or food processor (I use a Vitamix), blend all ingredients until it’s smooth but not completely ‘smoothie-like’. This only takes 30 secs in a high powered blender. You want there to still be a few whole pieces of quinoa in there!
- Spoon into a loaf tin and bake for 1 hour and 20 minutes. I recommend covering the top with foil if it gets too brown during baking.
- remove the loaf tin and leave to sit for 30 minutes before turning out and allowing to cool.
- Keep in the fridge. Best served toasted or grilled until it browns around the edges.My favourite topping? I top with tahini, banana, honey, seeds and fresh mint.
Quinoa Bread with banana and tahini. Pin me!