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Flourless Quinoa Bread

Flourless Quinoa Bread

A healthy flourless quinoa bread made with soaked quinoa, chia seeds, olive oil, and baking powder. Naturally gluten-free, vegan, hearty, and perfect for toasting.

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Ingredients

  • 170 g uncooked quinoa rinsed and soaked overnight
  • 36 g chia seeds
  • 45 –60 ml water for chia gel
  • 60 ml water for blending
  • 30 ml extra virgin olive oil
  • 5 g baking powder
  • ¾ –1 tsp fine sea salt
  • ½ tsp garlic powder optional
  • ¼ –½ tsp ground cumin optional
  • ¼ –½ tsp smoked paprika optional
  • 1 –2 tbsp sunflower seeds sesame seeds, flax seeds, or oats for topping

Instructions
 

  • Rinse the quinoa very well under cold running water, then soak overnight in fresh water.
  • Mix chia seeds with 45–60 ml water and let sit for 1–2 hours until thick and gel-like.
  • Drain the soaked quinoa thoroughly.
  • Preheat oven to 180°C conventional or 160°C fan. Line a small loaf tin with parchment paper.
  • Add drained quinoa, chia gel, 60 ml water, olive oil, baking powder, salt, and spices to a blender.
  • Blend until thick, smooth, and creamy.
  • Pour the batter into the prepared loaf tin and smooth the top.
  • Sprinkle with seeds or oats if desired.
  • Bake for 1 hour 20 minutes, or until golden, firm, and fully set.
  • Cool completely before slicing. Serve fresh or toasted.

Notes

  • Drain the quinoa well to avoid a gummy loaf.
  • Do not open the oven during the first hour of baking.
  • Cool fully before slicing for the best texture.
  • Store in the refrigerator for 4–5 days or freeze sliced for up to 2 months.