Quinoa Bread with Chia Seeds (Vegan & Gluten-Free) -

Quinoa Bread with Chia Seeds (Vegan & Gluten-Free)

This Quinoa Bread with Chia Seeds is an easy vegan, gluten-free, oil-free, no-knead bread made with whole quinoa, chia seeds, and a few simple ingredients. This protein-packed homemade loaf is made without psyllium husk and has a hearty, dense texture with a delicious, nutty, earthy flavor.

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Breakfast, Snack

Cuisine dairy-free, egg-free, Gluten-free, oil-free, Plant-based, Vegan, Vegetarian

Servings slices

Calories 124 kcal

Equipment

1 high speed blender
9x5 inch loaf pan lined with parchment paper

Ingredients

1 + ½ cups raw quinoa
¼ cup chia seeds
1 + ½ cups water
1 teaspoon baking soda
2 teaspoons apple cider vinegar
½ teaspoon sea salt
2 tablespoons mixed seeds (I used flax, sunflower, black and white sesame seeds)

Instructions

Rinse the white quinoa very well under cold running water to remove any bitterness.
Add the rinsed quinoa, chia seeds, water, baking soda, vinegar, and salt to a high-speed blender.
1 + ½ cups raw quinoa, ¼ cup chia seeds, 1 + ½ cups water, 1 teaspoon baking soda, 2 teaspoons apple cider vinegar, ½ teaspoon sea salt
Blend until you have a thick, smooth batter.
Preheat the oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper and pour in the batter. Sprinkle the mixed seeds evenly over the top.
2 tablespoons mixed seeds
Bake for 60 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean (a few crumbs are ok). Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack and allow it to cool completely before slicing.

Notes

Rinse the quinoa well: This helps remove its natural bitterness and gives the bread a milder flavor.
Use a high-speed blender: A powerful blender will create a smoother, more even batter.
Don't slice it warm: Allow the loaf to cool completely before slicing for the best texture.
Make it crispy: Toast the slices before serving for crisp edges and a hearty, chewy center.
Storage: Store completely cooled bread in an airtight container in the refrigerator for up to 5 days, or slice and freeze for longer storage.

Nutrition

Calories: 124kcalCarbohydrates: 19gProtein: 5gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 230mgPotassium: 169mgFiber: 3gSugar: 0.01gVitamin A: 6IUVitamin C: 0.1mgCalcium: 56mgIron: 2mg

Keyword gluten free bread, quinoa bread, quinoa bread with chia seeds

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