Updated: Apr 7
Gluten &Wheat Free, Lactose Free, Nut Free Vegan
Red Tractor Products can be used in so many ways. Who knew that Red Tractor Quinoa and Chia seeds could be turned into a wonderful, nutritious bread? Add some Red Tractor Flax Hemp Chia Meal (FHC) as well and then you not only have a gluten free and wheat free bread but a bread that is high in protein, fibre, omega 3 & 6 fatty acids and so many vitamins and minerals.
450g Red Tractor White Quinoa, uncooked
90g Red Tractor Chia Seed 375ml Water
90 ml Extra Virgin Olive Oil
1 tbsp Red Tractor Flax Hemp Chia Meal (FHC) 1 tsp Baking Soda 1 tsp Himalayan Salt
1 small Lemon, juiced
Soak Red Tractor White Quinoa in plenty of cold water overnight in the fridge. Soak Red Tractor Chia Seed in ¾ cup water until gel like – this can be done overnight as well, but just give it a few stirs at the beginning.
Preheat a fan forced oven to 160 °C and line a 2lbs loaf tin with baking paper.
Drain the quinoa and rinse really well through a sieve, drained all the water. Putthe quinoa into a food processor, then add chia gel, olive oil, Red Tractor FHC meal, baking soda, Himalayan salt and lemon juice.
Mix in a food processor for 3 minutes. The bread mix should resemble a batter consistency with some whole quinoa still left in the mix. Pour the mix into the lined loaf tin
Bake for 1 ½ hours until firm to touch and bounces back when pressed with your fingers and a skewer comes out clean. Remove from the oven and cool for 15 minutes in the tin, then remove from the tin and cool completely on a rack. The bread should be slightly moist in the middle and crisp on the outside. Cool completely before slicing.
Store wrapped in the fridge for up to 1 week or can be sliced and then frozen for up to 3 months.
Recipe by My Foodie Coach