Quinoa and Chia Bread


This is a delicious bread that’s dense and nutritious. I generally bake, allow to stand for a day then slice and place in the freezer. It’s great served with poached or boiled eggs, nut butter or a sweet preserve.

Before I had a food processor I used to make it in a blender (not ideal but it works fine enough).


  • 500g / 17.5oz quinoa (whole, uncooked – use any colour or a mixture of colours)
  • 100g / 3.5oz  chia seeds
  • 100ml / 3.4fl oz or 6.5 tablespoons coconut oil
  • 3/4 teaspoon bicarb soda
  • decent pinch of salt and pepper (to your liking)
  • juice of half a lemon (approx 30ml or 2 tablespoons)
  • 1 x tablespoon of apple cider vinegar



  • Activate the quinoa by soaking it in water over night (cover the quinoa with plenty of water)
  • Soak the chia seeds in around 3/4 cup of water – the substance will set

To prepare:

  1. Grease a loaf baking tin
  2. If your coconut oil is set, place the container in some hot water to allow it to become runny
  3. Drain the quinoa and rinse thoroughly. Add to your food processor (or blender if you don’t have one)
  4. Preheat your oven to 180 degrees Celsius or 355 degrees Fahrenheit (10 minutes should be sufficient to allow the oven to fully heat)
  5. Add the chia mixture, coconut oil, salt, pepper, lemon juice, apple cider vinegar and 3/4 cup of water to the food processor (or blender)
  6. Blend on low for a couple of minutes until it forms a batter. Be careful not to liquify the whole mixture, at least half of the quinoa should remain whole
  7. Bake for 75 minutes. It should be firm but springy to touch. Insert a skewer to test, it should come out clean. If not bake for a further 15 minutes
  8. Leave to cool before slicing. I often leave overnight so that the bread doesn’t crumble when sliced, then cut into pieces approx 1.5com or half an inch thick. Keep in the fridge or place in an airtight container and freeze – it will keep in the freezer for several months


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