Makes 1 small loaf – you will need to 1.5 or double the recipe and cook for longer to make a standard loaf size
1 cup quinoa, rinsed
2 tablespoons chia seeds
2 tablespoons psyllium husk
2 tablepsoons linseeds
2 tablespoons vanilla essence
4 medjool dates, pitted
1/2 cup water
You will need to start this recipe the night before.
Soak quinoa over night in plenty of water. The following morning, drain and rinse.
Combine quinoa chia, psyllium, linseeds, vanilla, dates, bananas and water in a blender or food processor and blitz on and off to create a uniform consistency. Be careful not to over blend. I only blitzed fora approximately 1 minute sporadically.
Pour into a lined mini loaf tin (10x18cm) and spread the top evenly, then sit on the bench top for 2 hours. This allows the ‘glueing’ components of the loaf (chia, psyllium, linseeds) to work their magic.
Preheat the oven to 150C.
Place loaf in oven and cook 2 1/2 hours.
Remove from oven and cool in tin for 30 minutes.
Once cooled, slice and serve fresh or toast with some extra fruits, butter, chia jam to serve.
Store in the fridge up to 1 week or freezer up to 2 weeks.
Breakfast, Snacks, Sweet Treats