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Quinoa and chia seeds bread, vegan & gluten free  

This recipe comes from Michela Bardotti, dear friend of mine and customer of Eat FRESH. Healthy eating is one of the latest discovery and passion of Michela, she loves cooking at home, on weekends, between a yoga class and another, after her busy working and social week! Here what she wants to share with us:

Quinoa and chia seeds bread, vegan & gluten free




300gr quinoa
75gr chia seeds
100gr pumpkin seeds (save a handful for topping)
125ml lukewarm water
1 tbsp rosemary chopped
1 tbsp thyme (fresh or dry)
1 tbsp poppy seeds
1 1/2 tsp soda bicarbonate
1 tbsp lemon juice or half lemon squeezed
4 tbsp extra virgin olive oil
Pink salt
Black pepper


Soak the quinoa in very hot water (boiled water from the kettle is fine) and leave there for few hours or over night; put the chia seeds into another bowl with 125ml of lukewarm water (at least for 10 minutes up to the whole night is fine!)

Once you are ready to make your bread, drain the quinoa and blend it for few minutes incorporating the chia seeds until it turns gel-like. Pour this gel-like dough in a bowl and start incorporating all the other ingredients. Add a nice pinch of salt, back pepper, pumpkin seeds, rosemary and thyme.

Pre-heat the oven at 170C take a bread tin (900gr capacity), cover with oven-paper and pour in the mixture adding the remaining handful of pumpkin seeds on top.

Bake for 1.5 hours. Once done, wait until completely cooled down before slicing it.

"This a moist bread that can last up to 2 weeks in the fridge, very high source of proteins, gluten-free and vegan! 

It is delicious toasted on a pan and it can be eaten as a healthy snack, or as a quinoa meal on itself with vegetables, eggs and dips! 


Michela Bardotti

michela B

This entry was posted in on June 19, 2017 by Eat FRESH.