In the second instalment of our chia celebration,
we’ve adapted a gluten-free bread recipe from thehealthychef.com. It’s quite
different to a traditional sandwich loaf as the mixture makes a batter not a dough,
and the baked result is more dense and cakey than light and airy. But the
flavour is deliciously nutty and wholesome. We like to spread a slice with
mashed avocado for a nutritious breakfast or brunch.
Prep 15 min + overnight soaking
Cook 1 hr 30 min
Cuts into 12
300g uncooked quinoa
60 g whole chia seeds
(we like chiauk.com)
60 ml olive oil
½tsp bicarbonate of soda
Juice ½ lemon
1 Put the quinoa in a large bowl and cover with plenty of cold
water, then leave to soak in the fridge overnight.
2 Heat oven to 160C/fan 140C/gas 3 and line a
loaf tin with baking paper.
Stir the chia seeds into 125ml water, then leave to
form a gel-like consistency.
Meanwhile, drain the quinoa in a fine sieve, rinse with fresh water,
then drain again thoroughly.
3 Put the quinoa in a food processor along
with the chia gel, olive oil, bicarbonate of
soda, lemon juice and 125ml water.
Whiz for 3 min or until combined – the mixture should resemble a batter
consistency with some whole quinoa still visible.
Spoon the mixture into the prepared loaf tin, then bake for 1 hr 30 min or until the loaf has
developed a crust but bounces back when pressed with your finger.
4
Leave the loaf to cool in the tin for 10 min, then lift out onto a wire
rack to cool completely. The bread will
keep, well wrapped in baking paper and foil, for up to a week.
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