In this recipe for bread you will get all the advantages of the two “super-supplies” (quinoa and chia seeds), which is perfect for people who suffer from certain allergies or food intolerance.
Teresa Cutter is one of the leading Australian authorities on healthy cuisine, author of the bestseller “The Healthy Chef – Purely Delicious”, a fitness trainer and a media person. She combines her love of food and fitness and shares her recipes via the web portal thehealthychef.com, on TV shows and workshops.
One of her specialties is the quinoa and chia seeds bread that do not contain gluten, milk, eggs or sugar, and is perfect for people who suffer from certain allergies or food intolerance.
Quinoa is high in protein and contains all the essential amino acids needed for body regeneration and for healthy immune system. This flowering plant contains omega-3 and omega-6 fatty acids, the minerals manganese and copper, vitamin E and magnesium. Also, its rich in riboflavin and other B vitamins. Quinoa is an excellent source of phosphorus, potassium and zinc. It is good for the regulation of digestion as it contains insoluble fibers. Also, is recommended for diabetics because it has a low glycemic index and does not increase blood sugar levels.
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The chia seeds are good for diabetics because they slow the absorption of carbohydrates in the digestive system, which in turn prevents sudden changes in blood sugar levels. Chia seeds are rich in omega-3 fatty acids, which make up to 30% of their composition.
– 300 g of raw quinoa
– 60 g of chia seeds
– 250 ml of water
– 60 ml of olive oil
– ½ teaspoon of baking soda
– ½ teaspoon of sea salt
– squeezed juice from ½ lemon
Put the quinoa in a container full of water and let it stay overnight in refrigerator. Pour the chia seed in ½ cup of water until it takes the form of a gel. Preheat your oven to 160°C. Then, drain the quinoa well and place it in a blender. Add the chia gel, ½ cup water, olive oil, baking soda, salt and lemon juice. Mix the mixture for three minutes and place it in the mold of bread which is lined with baking paper.
First, bake the bread for about an hour and a half, until is firm and springy when touched. Second, remove it from the oven to cool for half an hour, then remove it from the mold and let it cool down completely. The bread should be slightly moist in the middle and crispy on the outside.
Voila! You have your own homemade, gluten-free and delicious bread. Enjoy!