This is a tasty, freshly baked quinoa bread full of proteins. Mhhhhh simply divine! Serve it with different spreads, chopped veggies, salad, spring rolls, tomatoes, cucumber dices and some slices of roasted, organic chicken filet. Simply delicious!
Gluten Free Quinoa Bread Ingredients:
- 320g quinoa
- 75g of chia seed
- 60ml cold-pressed olive oil
- 1/2 ts of wine-vinegar
- 1/2 ts of pure baking powder
- 1/4 ts sea salt
- Approx. 1l of water
- Add sea salt according to your taste
Let the quinoa soak within 500ml of water and the chia seeds within 200ml of water for at least 6 hours, or even better overnight in the fridge. On the next morning, preheat the oven up to 180° (heat form above & below) and cover a baking tin with some baking paper. Let the quinoa drain in a fine sieve.
Now fill the swelled chia seeds into a bowl and slowly add the quinoa, olive oil, baking powder, sodium, salt and the remaining water under continuous stirring. The liquid needs to be stirred very slowly! If the dough is still too firm, simply add a little bit of water until it has the right consistency. I usually use a stirring machine, however, it works perfectly fine with a whisk.
Now fill the dough into the baking tin and bake the bread within the preheated oven at 180° on the middle rail for approx. 20 minutes. After 20 minutes reduce the temperature down to 160° and continue to bake the quinoa bread for another 60 minutes. Why don’t you try a slice of the cooled down bread with one of my spreads on the same day? It will taste heavenly good!
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