Recipe
CHIA-QUINOA BREAD
We all enjoy eating bread, coated with our favourite topping! But what if you need to watch your gluten intake?
With this chia-quinoa bread, Sofie Dumont will make every bread-lover happy! Did you know that quinoa and chia seed are both packed full with proteins, fibres and minerals – but no gluten?! This means that the resulting bread is lactose and gluten-free!
TIP: Make double the quantity and freeze it in. That way, you always have delicious and healthy loaf in your house at a moment’s notice!
If you want a bit of variety, using other herbs – for example, rosemary – is also a tasty idea.
| Ingredients | |
|---|---|
| (Lemon) thyme | 1 stem |
| Biotona Chia Seed mixed with 240 ml of water | 90 g |
| Quinoa, soaked overnight in water | 450 g |
| Olive oil | 50 ml |
| Sea salt | 1 pinch |
| Baking powder | 1 tsp. |
| Lime juice | 1/2 lime |
| Biotona SuperSprouts | 2 handfuls |
| Necessities |
|---|
| Mixing bowl, sieve, blender, baking tin |
- Gradually add the chia seeds to the water and mix until you have a mush-like paste.
- Cover the quinoa in water and allow it to soak overnight.
- Rinse the quinoa in a sieve. Allow it to drain well. (You can put it briefly on a folded towel to allow even better drying.)
- Strip the fresh thyme for its stem and put it in the blender.
- Add the chia paste and the drained quinoa, followed by the olive oil, salt, baking powder and lime juice.
- Blend for 5 minutes at the highest possible speed until you have a white, foamy mass.
- Pre-heat the oven to 160° C.
- Line the baking tray with baking paper. Sprinkle in some Biotona Super Sprouts until the bottom is lightly covered.
- Add the foamy mixture to the baking tray.
- Spread the mixture evenly and sprinkle the top with some Biotona SuperSprouts.
- Bake for 90 minutes at 160°C.
- Allow the bread to cool completely on a grille before cutting it.
