Notes
Recipe by Madeleine Shaw
Ingredients
- 300g of quinoa grain
- 75g of Linwoods Milled Chia Seeds
- 100ml of water
- 50g of avocado oil or melted coconut oil
- ½ tsp of bicarb soda
- 1/2 tsp of salt
- ¼ tsp of ground pepper
- 2 tbsp of lemon juice
- 100g of pumpkin seeds
- 1 tsp of dried garlic powder
- 2 tbsp of poppy seeds,
- 2 tbsp of fresh rosemary, chopped
- 2 tbsp of fresh thyme, chopped
- Extra pumpkin and poppy seeds to decorate - optional
Instructions
- The night before place the quinoa in a bowl and cover it in just boiled water, leave this to soak overnight. This will slightly cook the quinoa, making it easier to blend and make it more digestible.
- The morning of the cook, preheat the oven to 170ºC.
- Drain the quinoa well in a sieve, letting it drip for 15 minutes so it's totally dry and blend for 30 seconds in the food processor, then add the rest of the ingredients.
- Blend for a few more minutes until it is fully combined.
- Line a loaf tin with baking paper and pour in the mixture, and scatter over a few extra seeds to decorate. Bake for 1 hour and 20 minutes until cooked through. Allow to cool completely in the tin then remove and slice in to 1 cm slices and toast.
- This goes so well with smashed avocado, almond butter or dipped into soups and runny eggs.
- This loaf will last 2 weeks in the fridge but you can also freeze it for up to 2 months for a later date.