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Quinoa and Chia Bread
Categories:
Gluten-Free
Breads
Ingredients
- 300 grams Quinoa
- 60 grams Chia seeds
- 1 cup Water
- a quarter cup Olive oil
- half teaspoon Baking soda
- half teaspoon Sea salt
- Juice of half a lemon
Preparation
* Soak the quinoa overnight in the refrigerator.* Soak the chia seeds in half a cup of water until it forms a gel, stir.
* Preheat the oven to 160 degrees.
* Drain the quinoa well.
* Transfer the quinoa to a food processor, add the chia seeds, half a cup of water, olive oil, baking soda, sea salt, lemon juice, and process everything for about three minutes, so that some of the quinoa grains remain whole.
* Transfer the processed mixture to an English cake pan lined with baking paper.
* Bake at 160 degrees for about an hour and a half.
* Remove from the oven and cool for half an hour, then remove from the pan and cool completely on a rack.
* Slice the bread only after it has cooled completely.
The loaf is moist on the inside and crunchy on the outside.
**Note: This bread mixture can be used as a base for pizza, or for pancakes.**
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