Today we are making quinoa bread recipe which is also a gluten-free bread. This quinoa bread is a vegan bread recipe which is simple and great for a gluten-free diet or for weight loss. This vegan recipe is tasty, gluten-free, vegetarian and a very delicious vegan bread. This gluten-free recipe is a part of a high protein diet. The gluten-free diet has many benefits which are why I am sharing a quinoa bread recipe. Perfect vegan breakfast recipes which are tasty,healthy recipes aids weight loss and helps to lose 2kg in a week in case you choose to lose weight with quinoa and have a healthy breakfast idea this is a great diet plan .Perfect as bachelor recipes or as a recipe for diabetes, PCOS.
Some of the other bread recipes in the channel
https://youtu.be/UUr5LxHPxA8: High Protein Moong Bean Bread
https://youtu.be/zMBb82AqpUs: Homemade Vegan Bread
https://youtu.be/YM4Xk414mcc: Sandwich Oats Bread
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Sharing an amazing Quinoa Bread Recipe which is High Protein, Low Carb, Gluten-Free, Vegan I Yeast Free, Easy and so Delicious.
Quinoa Bread Recipe:
Makes: One 9’’ loaf
Preparation time: 30 minutes (+5 hours of soaking)
Baking time: 1.5 hours
Cuisine: International Bread
Author: HealthyNidhi
Ingredients:
300 grams of uncooked white Quinoa
¼ cup of chia seeds
¼ cup of olive oil
½ teaspoon of salt or to taste
½ teaspoon of baking soda (*not baking powder as mentioned in the video )
2 tablespoons of sugar/honey/maple syrup
Juice of half a lemon (approx 2 teaspoons)
2 tablespoons mixed seeds
Method:
Wash the quinoa well to wash off the bitter coating on the quinoa seeds.
Soak the quinoa for 4-5 hours.
Soak chia seeds for 30 minutes to an hour in ½ cup of water.
Once the quinoa is soaked, blend it smoothly along with chia seed.
You would require about ½ cup of water. Keep aside.
Preheat the oven at 160 degrees centigrade or 320 degrees Fahrenheit.
In another bowl, add olive oil, salt, sugar, lemon juice and baking soda. Mix well.
Add the blended quinoa and chia mixture. Mix well.
Empty the bread mixture in a well-greased loaf 9’’ loaf pan.
Top it with mixed seeds.
Bake for 1 hr 30 minutes. Cover after 1 hour with an aluminium foil as the top tends to brown.
Remove from heat and allow it to cool for 30 minutes before slicing.
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