If you’re on a New Year health kick and are missing your bread then I can definitely recommend a delicious quinoa loaf. If you haven’t made bread before, don’t be scared – it really isn’t that tricky or time consuming. This loaf is great for toasting and eating sliced with avocado. Quinoa is a great source of essential amino acids, and also provides folate and Omega 3, giving this bread amazing protein-boosting qualities.
From 'The Detox Kitchen Bible' by Lily Simpson and Rob Hobson
Soak the chia seeds in 100ml water for 30 minutes to form a gel.
Preheat the oven to 200oC and line a small loaf tin (25.5x13.5x6cm) with baking parchment.
Placed the weighed quinoa in a measuring jug, tip it into a saucepan, then cover with 3 times the volume of cold water.
Bring to the boil and simmer for 3 minutes, then drain and rinse in cold water until completely cooled and leave to drain for a few minutes.
Combine the chia gel and quinoa in a food processor and blitz.
Add 150ml water, the olive oil, bicarbonate of soda, salt and lemon juice and blend again for about 2 minutes until you have a wet, smooth batter.
Pour this mixture into the loaf tin and cover the top with sunflower and nigella seeds.
Bake for 1 hour, until the bread is firm and slightly golden on top.
Allow to cool in the tin for 15 minutes, then transfer to a wire rack and leave to cool completely.
Wrap in clingfilm and keep in the fridge, ready to slice when wanted.