Quinoa Chia Seed Bread

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Quinoa Chia Seed Bread is a gluten-free, vegan, dairy-free, and nut-free easy bread. It is an easy one-bowl freezer-friendly bread that can be enjoyed for breakfast or for lunch.

This Quinoa chia bread does not need any special bread machine. It is no-knead no-yeast bread. A simple mix in all the ingredients in a blender or a food processor, process, and you are done.  

The texture of the bread

This bread is not a normal wheat bread. It does not have the texture of normal wheat bread if you are looking for it. This Quinoa bread has a soft texture from the inside and has a slight bite or crunch on the outside. like to toast this bread and enjoy it with homemade Nasturtium and grapefruit Marmalade. 

Ingredients used in the bread

Quinoa – What is Quinoa?

Quinoa is a plant in the same family as Amarnath. It is a source of protein, dietary fiber, Vitamins & minerals. Quinoa is gluten-free and easy to digest. Quinoa is a good replacement for rice too. I love to make this Quinoa Pulao using quinoa or this 1 ingredient Quinoa crispies which can be enjoyed for breakfast or simply as a topping on your desserts.

Chia seeds

The second main ingredient in this recipe is Chia Seeds. Chia seeds as we all know are again attributed to a lot of health benefits. Chia seeds need to be soaked before consumption. They swell up in the water and this later can be added to a number of different dishes. One can add this in salads, fruit bowls, puddings, or jams, such as this Sugar-Free Blueberry Chia Jam.

Leavening Agents

The next ingredients are baking soda, salt, and vinegar used as leavening.

Oil

Oil is added to give some essential fats and moisture to the bread. 

Seeds

Seeds are added for crunch as well as nutrition. I use pumpkin seeds or sunflower seeds or a mixture of both. I have just sprinkled the top of the bread with seeds. One can even add the seeds inside the bread.

Recipe process for this Quinoa chia seed bread

This bread needs a bit of planning. Only because we are soaking the quinoa and the chia seeds a day prior. Soaking the Quinoa softens it a bit so. Chia seeds to be soaked before consuming too. Soaking chia gives it a gel-like structure and acts as an egg replacement.

Rest the process is quite simple. Just add all the ingredients to a blender or a food processor and you are done. Add the processed ingredient to a baking pan and bake. The bread is done. 

Can I freeze this bread?

Yes, you can. First, let it cool completely. Slice and freeze. When required just pop it in the toaster and you are done.

Dietary requirements

This Quinoa chia bread is completely vegan, gluten-free, nut-free, and dairy-free. 

Update

The post was first published on 10th July 2018. Today, 28-May-2022 I am updating the contents and the images. The recipe remains the same.

I first baked this bread for the bread bakers group a theme suggested by Stacy Livingston Rushton from FoodLustPeopleandLove. Her blog has a huge collection of baked goodies sweet and savory and I have a few bookmarked to do. 

Today I am sharing this with our Sunday Funday Event.

Quinoa Chia Seed Bread

Quinoa Chia Seed Bread is a gluten-free, vegan, dairy-free, and nut-free easy bread. It is an easy one-bowl freezer-friendly bread that can be enjoyed for breakfast or for lunch.

5 from 3 votes

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Course: Breakfast, Lunch

Cuisine: American

Keyword: Baked, Bread, Grains, Seeds

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Soaking Time: 12 hours hours

Servings: 1 8 Inches * 4 inches Loaf

Author: Renu Agrawal-Dongre

Equipment

• Oven
• Baking Tin ( 8 Inches * 4 Inches)
• Measuring Cups
• Measuring Cups and Spoons
• Spatula
• Food Processor/Mixer Grinder

Ingredients

• 300 gms Quinoa
• 6 gms Chia seeds
• ½ Cup Water for bread
• ¼ Cup Olive oil
• ½ teaspoon Baking Soda
• ½ teaspoon Salt
• 1.5 tablespoon Cider Vinegar
• Sunflower + Pumpkin seeds – I did not measure this, simply sprinkled on the top as required
• Olive oil for greasing the tin
• Water for soaking Quinoa
• Water for soaking chia seeds.

Instructions

• Rinse the quinoa in tap water until the water comes clear.
  300 gms Quinoa
• Soak the quinoa in enough water. Quinoa does soak some water, so add at least ½ an inch layer of water above quinoa.
  Water for soaking Quinoa
• Leave it in the refrigerator overnight.
• In another bowl add the chia seeds and some water. Around ½ cup.
  Water for soaking chia seeds.
• Cover and refrigerate the bowl.
• Next day when you are ready to bake preheat the oven to 170C.
• Grease or spray an 8*4 inch loaf tin.
• Drain the quinoa and rinse it again to get rid of any impurities.
• Drain the quinoa using a sieve.
• Similarly, remove all the excess water from chia seeds.
• In a food processor or a blender add the quinoa, chia seeds, salt, baking soda, oil, water and vinegar, and process it for 1-2 minutes.
  300 gms Quinoa, 6 gms Chia seeds, ½ Cup Water for bread, ¼ Cup Olive oil, ½ teaspoon Baking Soda, ½ teaspoon Salt, 1.5 tablespoon Cider Vinegar, Olive oil for greasing the tin
  
• Pour the batter into the greased baking pan.
• Sprinkle the top evenly with seeds. I used Pumpkin seeds or sunflower seeds or a mix of both.
  Sunflower + Pumpkin seeds
  
• Bake at 170 Deg C for 90 minutes.
• Bread is done when a toothpick or a skewer inserted comes out clean.
  
• Let the bread cool completely before cutting into slices. Since the bread is very soft it is extremely important for it to cool.
• Enjoy as-is or toast it and enjoy it with some homemade mix fruit jam.

Notes

• Standard US size cups and spoons are used.
• One can bake the bread in another shaped tin. However baking time will vary.
• All Ovens are different. Do check the bread after 80 minutes or so.

 

Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Sending this to:

• Coconut Flour Pancakes from A Day in the Life on the Farm
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• Gluten-Free Petite Vanilla Bean Scones from All That’s Left Are The Crumbs
• Idli – Steamed Sourdough Rice and Lentil Buns from Sneha’s Recipe
• Japanese Rice Crackers from Karen’s Kitchen Stories
• Low Carb Garlic Rosemary Bread from Gayathri’s Cook Spot
• Pan de Yuca from Mayuri’s Jikoni
• Pão de Queijo – Brazilian Cheese Bread from Food Lust People Love
• Quinoa Chia Seed Bread from CookWithRenu
• Spicy Besan and Fenugreek Crackers (GF and Vegan) from Sizzling Tastebuds

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

and Sunday Funday

• Quinoa Chia Multiseed Bread from Cook with Renu
• Rustic Multigrain Bread from Karen’s Kitchen Stories
• Mediterranean Quinoa Salad from A Day in the Life on the Farm
• Vegetable Quinoa Upma from Sneha’s Recipe
• Turkey Quinoa Meatloaf from Amy’s Cooking Adventures
• Copycat Trader Joe’s Lemon Chicken and Arugula Salad fromPalatable Pastime
• Quinoa Tangerine Salad from Mayuri’s Jikoni
• Rainbow Quinoa Grain Bowl from Culinary Adventures with Camilla

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