Gluten Free and Dairy Free Quinoa + Chia Bread

Teresa Cutter is such an inspiration. As a chef, health and well-being advocate, she maintains a philosophy of innovating healthy cooking by sourcing ingredients with high nutrient properties. Her recipes of wholesome and scrumptious GF & DF friendly food pretty much cemented me as a loyal follower of hers. One of the first recipes I tried from her collection is the Gluten Free Quinoa and Chia Bread. I think it is very clever of Ms.Cutter to marry the two utmost nutritious food together: quinoa and chia seeds in a single recipe. Without needing eggs as binder nor yeast, the loaf is brought together nicely by these two main ingredients. Ingenious! 
I am reblogging Ms.Cutter's recipe, but most certainly you ought to check out The Healthy Chef's website; it is a wealth of information and resource on holistic eating and well-being.

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Gluten Free and Dairy Free Quinoa + Chia Bread by The Healthy Chef

Ingredients
300 g  (10  1/2 oz /  1   3/4 cups)  whole uncooked quinoa seed
60 g (2 fl oz /  1/4 cup)  whole chia seed
250 ml / 1 cup water (use half to soak chia seeds and the other half to combine in the food processor)
60 ml ( 2  fl oz / ¼ cup ) olive oil
1/2  teaspoon bicarb soda
1/2  teaspoon sea salt
juice from ½ lemon

Directions
Preheat oven to 160 C / 320 F. fan forced oven.
Soak quinoa in plenty of cold water overnight in the fridge.
Soak chia seed in 1/2 cup water until gel like – this can be done overnight as well, but just give it a few stirs at the beginning.
Drain the quinoa and rinse really well through a sieve. Make sure the water is fully drained from your sieve.
Place the quinoa into a food processor.
Add chia gel, 1/2  cup of water, olive oil, bicarb soda, sea salt and lemon juice.
Mix in a food processor for 3 minutes.  The bread mix should resemble a batter consistency with some whole quinoa still left in the mix.
Spoon into a loaf tin lined with baking paper on all sides and the base.
Bake for 1  ½ hours until firm to touch and bounces back when pressed with your fingers.  Mine took 1  1/2 hours –  oven temps can vary slightly – but the bread needs the time to cook and for the quinoa to become tender.
Remove from the oven and cool for 30 minutes in the tin…then remove from the  tin and cool completely on a rack or board. The bread should be slightly moist in the middle and crisp on the outside. Cool completely before eating.
Serve delicate slices only when cold with a serrated knife.
Store wrapped in the fridge for up to 1 week.(yes this can be frozen for up to 3 months)
Delicious lightly toasted on a pan.

Serves 12 – and best served lightly toasted in a pan until golden on both sides.

Notes + Inspiration
Serve topped with macadamia nut butter.
Pump up the protein and add 2 tablespoons of Pure Pea Protein before baking
Sprinkle with sunflower seeds before baking.
The whole seed must be used – please don’t use rolled quinoa or the flour.
Hulled millet can be used in place of quinoa in this recipe
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This is a popular recipe with my family, especially the little ones who have dietary issues like myself. My sister-in-law bakes the loaf into muffin-sizes for her two year old. Little Maya loves it!

Want more of The Healthy Chef? Visit Teresa Cutter at https://www.thehealthychef.com/
She is on instagram and her feeds are awesome! https://instagram.com/teresacutter_healthychef/