Looking for a wholesome and gluten-free alternative to traditional bread? This Quinoa Chia Bread recipe is here to meet your dietary needs and culinary desires. Made with soaked quinoa, chia seeds, and a few essential ingredients, this bread offers a hearty and satisfying option for those seeking a gluten-free or grain-free bread option. With a total preparation time of just 10 minutes and a baking time of 1½ hours, this recipe yields 12 servings, making it a convenient and healthy addition to your kitchen. Let’s dive into the details of creating this wholesome Quinoa Chia Bread.
Servings: 12
Preparation Time: 10 minutes
Cooking Time: 1½ hours
INGREDIENTS:
- 1¾ cups uncooked quinoa, soaked overnight and rinsed
- ¼ cup chia seeds, soaked in ½ cup of water overnight
- ½ teaspoon bicarbonate soda
- ¼ teaspoon sea salt
- ¼ cup olive oil
- ½ cup water
- 1 tablespoon fresh lemon juice
INSTRUCTIONS:
- Preheat Oven and Prepare Loaf Pan: Preheat your oven to 320 ºF (160 ºC). Line a loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
- Combine Ingredients in Food Processor: In a food processor, add all the ingredients: soaked and rinsed quinoa, soaked chia seeds, bicarbonate soda, sea salt, olive oil, water, and fresh lemon juice.
- Pulse to Combine: Pulse the ingredients in the food processor for about 3 minutes until you achieve a smooth and well-combined batter.
- Transfer to Loaf Pan: Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake: Place the loaf pan in the preheated oven and bake for about 1½ hours or until a toothpick inserted into the center of the bread comes out clean.
- Cool in Pan: Remove the bread pan from the oven and place it onto a wire rack to cool for approximately 10 minutes.
- Invert and Cool Completely: After cooling for 10 minutes, carefully invert the bread onto the wire rack to cool fully. This helps maintain the bread’s structure.
- Slice and Serve: Once the bread has cooled completely, use a sharp knife to slice it into your desired-sized slices.
TIPS:
- Soaking: Soak the quinoa and chia seeds overnight to improve their digestibility and texture. Drain and rinse the quinoa thoroughly before using it in the recipe.
- Bicarbonate Soda: Bicarbonate soda helps with leavening and is essential for the bread’s structure. Ensure it’s evenly distributed in the mixture.
- Pulse in Food Processor: Use a food processor to blend the ingredients. Pulse for about 3 minutes, or until you achieve a smooth and uniform batter.
- Loaf Pan Lining: Lining the loaf pan with parchment paper prevents the bread from sticking and makes it easy to remove after baking.
- Toothpick Test: Check the bread’s doneness by inserting a toothpick into the center. If it comes out clean, the bread is ready.
- Cooling: Allow the bread to cool on a wire rack for about 10 minutes in the loaf pan before inverting it to cool completely. This helps maintain its structure.
- Slicing: Use a sharp knife to slice the bread into your desired-sized slices. For a neater appearance, ensure the bread has cooled fully before slicing.
NUTRITIONAL INFORMATION PER SERVING:
- Calories: 137
- Fat: 6.5g
- Carbohydrates: 16.9g
- Fiber: 2.6g
- Sugar: 0g
- Protein: 4g
This Quinoa Chia Bread offers a wholesome and gluten-free alternative to traditional bread, making it suitable for various dietary preferences. With the nuttiness of quinoa, the texture of chia seeds, and a hint of lemon, this bread is both flavorful and satisfying. Whether you enjoy it toasted with your favorite toppings or as a base for sandwiches, this homemade bread is a versatile addition to your kitchen. By following the simple steps outlined in this recipe, you can create a delicious and nutritious bread that suits your dietary needs and culinary preferences. Enjoy each slice, knowing that it’s packed with goodness and free from gluten and grains!
