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soft quinoa chia bread

6/11/2018

 
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no sugar, no dairy, no avocado, no gluten,
no corn, no banana, no yeast, no lemon,
fear not, my tale is not tall,
we can still make bread, after all!

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ready for the oven!

ingredients:

  • 3 cups cooked quinoa
  • ¼ cup whole chia seeds
  • 1 cup water (use 1/2 cup to soak chia seeds and 1/2 cup to combine in the food processor)
  • ¼ cup olive oil
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 T orange juice

process:

  • cook quinoa. (when quinoa has finished cooking, let it cool to around room temperature.)
  • while quinoa is cooking, soak chia seeds in 1/2 cup of water. the chia seeds will form a gel, and the drier seeds will rise to the top. stir before using.
  • line a loaf pan with parchment paper on all sides and the base.
  • preheat conventional oven to 345° F.
  • put quinoa, gelled chia seeds, ½  cup of water, olive oil, baking soda, sea salt and orange juice into a food processor.
  • blend ingredients in the food processor for 3 minutes. (the consistency will be similar to batter and there will be some whole quinoa remaining.)
  • using a spoon or a rubber spatula, spread batter evenly into the loaf pan. 
  • bake for 1 ½ hours until firm to touch and bounces back when pressed with your fingers. (I also found it helpful to put a fork in a few different sections of the bread after it was cooked - it's a good sign when the fork comes out of the bread mostly bare.)
  • remove from the oven and let cool in the pan (up to 30 minutes).
  • remove from the pan and cool completely on a rack. (the texture of the bread should be quite similar to banana bread in the centre and slightly crisp and golden brown on the outside.) 
  • cool completely before eating.

helpful notes:

  • cut with a serrated knife. ​
  • due to the unique shape and texture of the bread, its slices are only somewhat compatible with toasters. (these pieces reheat better in a pan on the stove or in a toaster oven.)
  • can be stored in the fridge for up to 1 week; can be frozen for up to 3 months.
  • optional: sprinkle the top with sunflower seeds or pumpkin seeds.
  • this bread can also be a flatbread: "quinoa chia flatbread"

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ready to eat!

recipe adapted from Teresa Cutter's Gluten Free Quinoa + Chia Bread


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