Quinoa Bread Loaf

I’m a big fan of challenges in the kitchen because I find that they keep me motivated to eat healthily, and come up with new ideas.

This morning I was craving avocado on toast but was ran out of the rye bread I normally would have, so I decided to create my own healthy bread loaf. It’s so ridiculously easy to make and is the perfect combination of crispy from the outside and soft from the inside. It goes so well with avocado and can also work with nut butters or chocolate spread if you substitute the zaa’tar (dried thyme, sesame seeds, oregano, marjoram, sumac, cumin) for either coconut sugar or maple syrup, and leave out the lemon juice.

I wanted to try a version without yeast, but still wanted superfood-filled-bread that is just as tasty!  So I went with cooked quinoa and flaxseeds instead.

Crumb-on-gluten-free-bread-recipe

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Ingredients:

1 1/2 cup cooked quinoa, cooled & dried

2 tbsp buckwheat flour

4 flax eggs (1 flax egg = 1 tbsp flaxseeds with 3 tbsp water)

1 tsp zaa’tar

4 tbsp  water

Juice of 1 lemon

1 tsp himalayan salt

 

Method: 

Line a loaf tin with parchment paper and preheat the oven to 200C. Place the quinoa into the food processor along with all the other ingredients. Pulse and blend until it comes together into a dough (be patience as this an take around 5 minutes). Once you reach the desired consistency pour into the tin and press down for a smooth and flat surface.

Place into the oven and bake for 1 hour and then remove from the oven. Leave to cool for 10 minutes then serve with your favourite savoury topping, be it avocados, eggs, etc.

Enjoy!

 

 

 

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