Quinoa PsylliumHusk Egg Bread

Name	Metric	US
Quinoa, soaked overnight	185 gr	1 cup
Eggs	3	3
Whole psyllium husk	15 gr	2 tbsp
Baking powder	10 gr	2 tsp
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, food processor, or immersion blender
	Loaf pan 8x4 inch

Steps:

Step 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.

Step 2

Drain and rinse once more the soaked quinoa.

Step 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.

Step 4

Get ready all ingredients you need for this recipe.

Step 5

Blend everything ( 3 eggs, soaked quinoa, 2 tsp baking powder, 2 tbsp whole psyllium husk, 1 tsp garlic powder, 1 tsp oregano).

Step 6

Transfer the batter to the prepared loaf pan. Smooth the top out with a spatula and sprinkle with seeds of your choice, if using. Use a sharp knife to score the top of the loaf in several places, doing so lets some air into the dough for it to cook properly.

Step 7

Bake at 350°F (180°C) for about 35-40 minutes, or until a toothpick inserted in the middle comes out slightly sticky.

Step 8

Remove from the oven and if you used parchment paper, remove the bread from the pan immediately, otherwise let cool for 15 before taking it out of the pan. Place it on a cooling rack. Allow the bread to cool for at least 1 hour before slicing.