Quinoa Loaf


  • 300g whole uncooked quinoa (soaked in plenty of cold water overnight in the fridge)
  • 60g chia seeds (soaked in ½ cup water until gel-like overnight, stirring a few times in the beginning)
  • ½ cup water
  • 60ml olive oil
  • ½ t bicarbonate of soda
  • ½ t Himalayan rock salt
  • ½ T Suganon Xylitol
  • Juice from ½ lemon



  1. Preheat oven to 160° Celsius.
  2. Drain quinoa and rinse thoroughly.
  3. Place the quinoa into a food processor followed by chia gel, water, olive oil, bicarb soda, salt, Suganon Xylitol and lemon juice. Mix for 3 minutes.
  4. The batter should be fairly thick with some whole quinoa still left in the mix.
  5. Spoon mixture into a loaf tin lined with baking paper.
  6. Bake for 1 ½ hours or until bread is firm to touch and bounces back when pressed with your fingers.
  7. Remove from the oven and cool for 30 minutes in the tin, then remove it and cool completely before eating.

Posted on

November 7, 2021

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