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.
Ingredients
Makes 1 loaf
Step 1
Preheat oven to 160°C (325°F). Line a 10cm x 21cm (4-inch x 8-inch) loaf tin with non-stick baking paper.
Step 2
Place the chia seeds, psyllium husks, quinoa and water in a large bowl and mix to combine. Allow to stand for 15 minutes.
Step 3
Add the sunflower seeds, flax seeds, almonds, oil, maple syrup and salt and mix well to combine. Pour the mixture into the tin.
Step 4
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.
这只存储在冰箱里5天。哟u can also slice and freeze it for whenever you need.
Leave a Review
Reviews (5)
Back to TopJust made this tonight and it turned out perfectly. Given the other comments about it being too “wet” I think I accidentally avoided that problem by picking up frozen pre-cooked quinoa to use...instead of cooking it fresh and having all that extra moisture. I did cook it for an extra 15 minutes and added salt. It was fantastic! I’d totally make this again. And for sure would continue to use the frozen quinoa. Also - didn’t do anything special to the quinoa before using. Just set it on the counter top while the other ingredients did their thing. It was a little cold when I added it but no frozen chunks.
nbenedick
Chicago
1/14/2021
Followed this recipe exactly and did not like the final product. The quinoa makes for a lightly wet loaf even when fully cooked and settled. While there is a lot of texture, there is very little flavor. It's extremely heavy and unsatisfying. I would not recommend, unless you make a lot of changes. Definitely needs salt, if you're going to attempt some magic otherwise.
stephen_michael_luc
Washington, D.C.
5/4/2020
This was awful I followed the recipe exactly. After an extended baking time, the middle never became solid. I tried to repurpose into crackers and that was only slightly better. I would give it a negative fork if I could. Most definitely will not make again. Disgusting.
Anonymous
USA
4/27/2020
Much to my surprise, this isn't as dense as pumpernickel bread which I was expecting, and is very tasty (which I was). That being said, mine didn't turn out as well as I think it should have, possibly in part because psyllium husks are not a pantry staple for me and so I substituted ground chia seeds. I do think that the instructions could have been a bit more specific though, because "cooked" quinoa covers a range of doneness and moistness. Mine was slightly overcooked (hello multitasking) and consequently a cup and a half of water was a bit too much. Drying the quinoa a bit spread out on a baking sheet would probably have done the trick. I baked for the hour and a half and sliced into it and it was still wet. I put it in a low oven for another hour or more and it was still a bit moist. I'll slice the lot and dry it on a rack in the over before freezing but I will say it's delicious and very satisfying. Next time (and there will be a next time) I'll make sure my quinoa is much drier, and will probably add a bit less water.
Anonymous
St Louis
4/24/2020
No review, yet! Wondering if there is a sub for the psyllium husks? Perhaps hemp seeds or maybe almond flour?
dmhughes50
Madison, WI
4/16/2020
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