Pepita Quinoa Chia Bread is gluten-free, dairy free, and vegan, and unlike most of the mass produced gluten-free bread available in supermarkets, it’s high in protein, fiber, and healthy fats. The texture and shape of this bread is similar to a quick bread. It contains no yeast so there is no rising involved and the finished loaf is dense and moist in the middle, but there are no sweeteners in this recipe so it tastes more like a slice of whole grain bread with a nutty, earthy quality. Pepita Quinoa Chia Bread is healthy, delicious and SO worth the effort required to make it.
You need to plan ahead to make Pepita Quinoa Chia Bread as the quinoa and chia seeds need to soak overnight. This is an essential step. Soaking the quinoa softens it so that it breaks down in the food processor. The chia seeds need to soak as well but for a different reason. Chia seeds become hydrated and expand when they are immersed in water. Using the ratio of water to seeds called for in this recipe produces a gel that gives the Pepita Quinoa Chia Bread its structure and helps hold it together.
You can substitute another type of nuts or seeds for the pepitas in this recipe or omit them altogether. You can also add herbs for a savory loaf. Chopped fresh rosemary or basil (about 1 tablespoon) with a clove of garlic would be delicious.
Pepita Quinoa Chia Bread tastes best when toasted. The center of this bread is very moist so toasting it dries the center out slightly and crisps up the edges making it perfect for some jam or a scoop of chicken/tuna salad on top. You can also make salad croutons with this bread. Cut a few slices into cubes and toast them until they are slightly brown and crispy. These taste fantastic on salads.
This recipe was adapted from www.thehealthychef.com and she (Teresa Cutter) has a wonderful video on her site where she demonstrates making this bread. It’s hard to believe that a recipe with no yeast produces a suitable substitute for sandwich bread with so many healthy attributes but Pepita Quinoa Chia Bread really delivers! You’ll find a multitude of uses for this delicious bread.
- 1¾ cups quinoa (uncooked), 10½ ounces
- ¼ cup chia seeds
- 1 cup water
- ¼ cup olive oil
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ tablespoon apple cider vinegar
- ½ cup raw pepitas (pumpkin seeds)
- Olive oil cooking spray
- Pinch of salt (optional)
- START RECIPE THE NIGHT BEFORE
- Soak the quinoa in cold water and leave in the refrigerator overnight. (The amount of water does not matter because it will be drained. Just make sure all the quinoa is completely immersed.)
- Put the chia seeds in ½ cup of water and stir. Leave this to soak in the refrigerator overnight as well. (It will turn into a thick gel.)
- Preheat oven to 350 degrees. Spray a foil loaf pan (measuring approximately 8½ l x 4½ w x 2½ d) liberally with olive oil cooking spray.
- Drain the quinoa well and place it in a food processor.
- Add the chia gel, ½ cup water, olive oil, baking soda, salt, and apple cider vinegar. Process for 3 minutes. (The mix will be a thick batter with some of the quinoa and chia seeds still visible.)
- Pour batter into the foil loaf pan and sprinkle the pepitas evenly over the top. Sprinkle a pinch of salt on top of the pepitas if desired.
- Bake on the bottom rack of the oven for 90 minutes.
- Let cool for at least 30 minutes before removing from the pan and cutting into slices.
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