Ingredients:
300g of quinoa grain
Quinoa and Chia Loaf
75g of Linwoods milled chia seeds
100ml of water
50g of avocado oil or melted coconut oil
1Ž2 tsp of bicarb soda
1/2 tsp of salt
1Ž4 tsp of ground pepper
2 tbsp of lemon juice
100g of pumpkin seeds
1 tsp of dried garlic powder
2 tbsp of poppyseeds,
2 tbsp of fresh rosemary, chopped
2 tbsp of fresh thyme, chopped
Extra pumpkin and poppy seeds to decorate - optional
Method:
- The night before place the quinoa in a bowl and cover it in just boiled water, leave this to soak overnight. This will slightly cook the quinoa, making it easier to blend and make it more digestible.
- The morning of the cook, preheat the oven to 170ºC.
- Drain the quinoa well in a sieve, letting it drip for 15 minutes so it's totally dry and blend for 30 seconds in the food processor, then add the rest of the ingredients.
- Blend for a few more minutes until it is fully combined.
- Line a loaf tin with baking paper and pour in the mixture and scatter over a few extra seeds to decorate. Bake for 1 hour and 20 minutes until cooked through. Allow to cool completely in the tin then remove and slice in to 1 cm slices and toast.
- This goes so well with smashed avodao, almond butter or dipped into soups.
- This loaf will last 2 weeks in the fridge but you can also freeze it for up to 2 months for a later date.