Quinoa Bread

Quinoa Bread



For 4 Person(s)

quinoa bread

  • 85g uncooked Quinoa
  • 200ml water
  • 1/4 tsp Himalayan pink salt
  • 150g Sunflower Seed
  • 50g Ground Flax Seeds
  • 50g Ground Almonds
  • 2 tbsp Chia Seeds
  • 4 tbps Psyllium Seed Husks
  • 1/4 tsp Himalayan pink salt
  • 1 tbsp Maple Syrup
  • 3 tbsp Coconut Oil Melted
  • 350ml Water

Quinoa Bread Directions

Bring the water and quinoa and salt to a simmer and cook for 15-20 minutes until the water is absorbed.

Lightly oil a 500g loaf tin.

In a bowl, mix the cooked quinoa with all the other ingredients and leave to rest for at least 4 hours at room temperature.

Place mix in to the loaf tin and cook at 180 degrees for 45 minutes. When lightly coloured on top and firm feeling, carefully remove the loaf from the tin and place on a baking sheet, upside down. Bake for another 30-40 minutes until the loaf sounds hollow on the base. Leave to cool.

This stores well for up to 5 days in an airtight container and also freezes very well.

Nutrition facts

gluten free

Per Serving
  • Kcal: 145 kcal
  • Carbs: 11.5g
  • Fat: 8.9g
  • Proteins: 5.2g

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