Quinoa Bread
This soft bread is perfect for smashed avocado or poached eggs
Makes enough for: 1 loaf of bread
Ingredients
- 445 mls water, divided
- 100 g quinoa
- 30 mls linseeds
- 200 g rolled oats
- 100 g almond flour
- 75 g tahini
- 350 mls milk
- 60 mls olive oil
- 30 mls apple cider vinegar
- 15 mls maple syrup
- 5 mls baking powder
- 5 mls bicarbonate of soda
- 1 pinch fine salt
- 60 g pumpkin seeds, plus extra for sprinkling
Method
- Place 400mls of water into a sauce pan and bring to the boil over a high temperature
- Add the quinoa and cook until the water is absorbed
- Tip the quinoa into a bowl and set aside to cool
- Place the linseeds into a bowl and cover with the rest of the water
- Set aside to soak
- Preheat the oven to 175° Celsius
- Place the oats into a food processor and blitz until you get a rough flour consistency
- Tip into a stand mixer bowl, together with the almond flour, tahini, milk, olive oil, vinegar, syrup, baking powder, bicarbonate of soda and salt
- Beat until the mixture is combined
- Add the quinoa and pumpkin seeds, drain the linseeds and add them
- Stir to combine then pour the mixture into a lined loaf tin
- Sprinkle pumpkin seeds on top of the batter and place into the oven
- Bake for 2 hours then turn the oven off and leave the bread to cool completely in the oven
- Remove from the oven, tip the loaf out of the pan and slice