Quinoa PsylliumHusk Chiaseeds Bread
GF
LC
SF
DF
YF
EF
VG
NF
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Quinoa, dry | 250 gr | 1 1/4 cups | ||
| Whole psyllium husk | 20 gr | 1/4 cup | ||
| Chia seeds | 25 gr | 2 tbsp | ||
| Vegetable oil | 30 ml | 2 tbsp | ||
| Water | 150 ml | 1/2 cup | ||
| Baking soda | 2.5 gr | 1/2 tsp | ||
| Apple cider vinegar or lemon juice | 15 ml | 1 tbsp | ||
| Salt | 5 gr | 1 tsp |
Optional Ingredients :
| Seeds / Spices: sesame seeds, poppy seeds, hemp seeds, sunflower seeds, toasted sesame seeds, pumpkin seeds, caraway seeds, cumin seeds, herbs. |
Equipment:
| Blender | |
| Coffee grinder | |
| Loaf pan 8.5in x 4.5 inch / 21.5cm x 11.5cm |
Steps:
Step 1
Wash and soak Quinoa (250 gr) for 8 hours or overnight.
Step 2
Preheat the oven to 350°F (180°C).
Step 3
Line the bread pan 8 x 4 with parchment paper or just oil it and sprinkle with some seeds (sesame or oatmeal).
Step 4
Rinse and drain Quinoa properly.
Step 5
In a medium bowl, blend the soaked Quinoa with 150 ml of Water until smooth.
Step 6
Mix until the batter turns into a dough (about 5 minutes).
Step 7
Spoon it into the prepared loaf pan. Smooth the top out with a spatula and sprinkle with seeds of your choice.
Step 8
Let it rest for 15 minutes.
Step 9
Bake for 1 hour at 350°F (180°C) until a toothpick inserted into the middle comes out clean. The bread should be slightly moist in the middle and crisp on the outside.
Step 10
Remove from the oven and if you used parchment paper, remove the bread from the pan immediately and place it on a cooling rack. Allow the bread to cool for at least 1 hour before slicing (the longer the better).