This is a delicious bread with no eggs, so easy to digest and vegan if you omit the honey and replace the ghee with coconut oil.

The quinoa – officially a seed, gives you some protein, which will make this a more filling bread than just a plain flour loaf.

Have it toasted with some humous, almond/cashew butter or just some olive oil, a little balsamic vinegar and a pinch of crunchy sea salt.  Delicious! 

Ingredients:

2 cups quinoa
3⁄4 cups chia seeds
1⁄2 cup mixed seeds (pumpkin, flax, sunflower or just one of these) 3 tbsp lemon juice
1 tsp bic. of sodium
1 tsp raw honey
50ml ghee

Method:

• Rinse the quinoa well
• Soak overnight the rinsed quinoa overnight in the fridge.
• Add 1 cup of water over the chia seeds and soak in the fridge overnight – separately from the quinoa.
• Pre-heat oven to 160C
• Rinse and drain the quinoa and add to the blender
• Add the quinoa seeds with the soaking water to the blender
• Then mix all the other ingredients except mixed seeds
• Blend until smoother, but do not completely blend the quinoa, keep it semi-blended otherwise the batter will be too sticky
• Add a little water if too thick
• Add the melted ghee
• Add the mixed seeds at the end and mix by hand.
• Pour into a bread tin lined in parchment paper
• Bake for 70 minutes.
• Best eaten toasted.

Enjoy!

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