- 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 gell-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 gell, 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. Oven temps can vary slightly – but the bread needs the time to cook and for the quinoa to become tender, around 1 1/2 hours.
- Remove from the oven and cool for 30 minutes in the tin, then remove 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. Can be frozen for up to 3 months
Enjoy!
