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!!
Ingredients:
- 320 g quinoa
- 75 g of chia seed
- 60ml cold-pressed olive oil
- 1/2 ts of wine-vinegar
- 1/2 ts of pure baking powder
- 1/4TL sodium
- Approx. 1l of water
- Add sea salt according to your taste
Preparation:
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!
Enjoy!!
Note:
When eating the “wrong food” the immune system produces specific IgG antibodies which can lead to inflammatory processes. The symptoms appear on a delayed basis, up to three days after the consumption of a trigger food, making it virtually impossible to identify a trigger food without testing.
