Quinoa Bread (Vegan + Gluten-Free)

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This Quinoa Bread has a chewy texture and nutty flavour reminiscent of rye bread and is perfect for making toast. It's vegan, gluten-free, no-knead, yeast-free, free from sugar, oil-free and nut-free!

 

Prep Time20 minutes

Cook Time30 minutes

Total Time50 minutes

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Ingredients

• 200 g (1 cup) quinoa *

• 200 g (2 cups) oats ** (ensure gluten-free if necessary)

• 2 heaped teaspoons baking powder (ensure gluten-free if necessary)

• 1/4 teaspoon bicarbonate of soda (baking soda)

• 1/4 teaspoon salt to taste

• 350 ml (1 1/2 cups) water

• 1 tablespoon apple cider vinegar *** (ensure gluten-free if necessary)

To decorate (optional):

• Mixed seeds

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Instructions

1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)

2. Place the quinoa in a blender or food processor and whizz until you get a fine powder

3. Transfer into a large bowl

4. Place the oats in the blender or food processor and whizz until you get a fine powder

5. Add to the bowl

6. Add the baking powder, bicarbonate of soda and salt and mix well

7. Add the water and vinegar and mix again

8. Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper

9. Scatter over seeds to decorate, if desired

10. Bake in the oven for around 30 minutes, until risen slightly and an inserted skewer comes out clean

11. Leave to cool on a wire rack before putting away to store

12. Keeps well in the fridge for up to a few days. If not eaten on the day it’s made, it’s best toasted before eating