Quinoa Oat Bread

Ingredients:

• Quinoa, soaked overnight - 185 gr
• Water - 240 ml
• Rolled oats - 145 gr
• Baking soda - 5 gr
• Baking powder - 6 gr
• Apple cider vinegar or lemon juice - 15 ml
• Sea salt - 5 gr

Steps:

1. Soak Quinoa (185 gr / 1 cup). Rinse quinoa thoroughly (this should remove practically all the saponins and make the bitter flavor go away), then add to a large mixing bowl and cover with twice the amount of lukewarm water. Soak uncovered at room temperature for at least 4 hours, or overnight.
2. Drain and rinse once more the soaked quinoa.
3. Preheat the oven to 350 °F/180°C and line the bread pan 8’ x4’ with parchment paper or just oil it, and sprinkle with sesame or ground oatmeal.
4. Put the drained quinoa and 1 cup of water in a blender. Blend until smooth.
5. Pour the quinoa mixture into a medium bowl. Add oats (11/2 cup), baking powder (1 tsp), salt (1 tsp ) and mix until well combined. Let it sit for about 5 minutes.
6. Add baking soda(1 tsp) and vinegar ( 1 tbsp ), seeds/spices of your choice and mix it well.
7. Transfer the batter to the prepared loaf pan. Smooth the top out with a spatula and sprinkle with seeds of your choice, if using.
8. Bake at 350°F (180°C) for about 60 minutes, covering it loosely with parchment paper for the first 30 minutes. This will prevent the top from burning while the middle of the Gluten-Free Quinoa Oat Bread bakes. Make a taste for doneness: the toothpick inserted in the middle comes out slightly sticky.
9. Remove from the oven and if you used parchment paper, remove the bread from the pan immediately; otherwise let cool for 15 minutes, then loosen the sides with a knife, flip the tin, bread should slide out and place it on a cooling rack. Cool off completely before slicing.