If you’re looking for a gluten free, vegan bread this is a perfect option for you. Packed with seeds and flavoured with fresh herbs it is absolutely delicious warm from the oven or spread with a little dairy free cream cheese. Try it toasted and topped with avocado for breakfast for a nourishing fibre rich treat. This is taken from my vegan book GO LEAN VEGAN
Preparation time 15 minutes
Cooking time: 50 minutes
Makes 1 loaf
What’s Good About it?
Using whole quinoa in this recipe is a great way to add extra protein and fibre. It is also a great source of vitamins and minerals includig manganese, magnesium, iron, copper, folate and zinc.
- Preheat the oven to 160°C/fan 150°C/gas mark 3 and grease and line a 2lb loaf tin with baking parchment.
- Drain and rinse the soaked quinoa and place in a food processor with the ground pumpkin seeds, ground flaxseed, coconut flour and chia seeds and process to combine.
- Add the remaining ingredients except the mixed seeds and process until the mixture is almost smooth. Stir in the mixed seeds and chopped herbs if using, reserving a few seeds for the top.
- Pour the mixture into the prepared loaf tin and scatter the remaining seeds on top. Bake in the oven for 50 minutes until a skewer or sharp knife inserted into the loaf comes out clean. Turn out onto a wire rack and allow to cool before slicing. If the bread looks too brown during cooking cover the top with some foil.
- You can slice and freeze this bread for up to 3 months.
Did You Know?
Psyllium is an ideal binder for vegan recipes and a great egg replacer. It is also a great source of soluble fibre.
Makes 1 loaf (10 slices)
50g whole quinoa, soaked in cold water overnight
50g ground pumpkin seeds
50g ground flaxseed
30g coconut flour
50g chia seeds
1 tsp bicarbonate of soda
½ tsp xanthan gum
1 tbsp olive oil
1 tbsp psyllium husks – ground
½ tsp sea salt
1 tbsp lemon juice
1 tsp xylitol or coconut sugar / maple syrup
2-3tbsp chopped parsley – optional
50g mixed seeds