Quinoa Bread – super quick to make and delicious drizzled with olive oil.
If you’re low-carb AND wheat-free, you might be missing your bread, so this is a welcome addition to your staple diet.
Mix together the dry ingredients in a bowl:
100g Oat Bran
150g cooked quinoa (cover grains with water/boil ten mins. Always keep some cooked in the fridge as a stand by.)
50g seeds – any of sunflower/sesame/pumpkin
Pinch of sea salt
Half a tsp of Baking Powder
Whisk up the wet ingredients separately:
1 Egg whisked up with 2 Tablespoons of almond milk (or equivalent) and 2 tablespoons of olive oil.
Pre-Heat your oven to about 180 degrees C.
Line a loaf tin with baking paper.
Mix the dry ingredients together.
Whisk the wet ingredients, then mix well into the dry.
Pour into loaf tin and press gently down.
Drizzle some olive oil on top.
Bake at 180 degrees C. Check after 15 mins and see if you want the top to colour more. Once it’s golden brown, remove it from the oven and leave in the tin to cool a little then onto a wire rack (in the paper) to cool completely. It doesn’t slice very well when it’s still warm, so you’ll have to be patient before you eat it!