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This bread is so filling and packed with protein!
I love trying new things and experimenting. Last year I bought this fabulous cookbook Hemsley + Hemsley by two sisters whose eating principles are in line with mine! This recipe for quinoa zucchini toast has a nutty flavor and is delicious toasted.
It’s gluten free and even if you don’t follow a gluten free diet, it’s a yummy change and I keep some stored in my freezer. I love it with avocado or spread with a little butter and my Homemade Chia Seed Jam!
Eating healthy doesn’t have to be boring or hard. All it takes is to be inspired by trying new things. Maybe today is the day to experiment with a new recipe!
Have you ever made any type of bread with quinoa before?
I’d love to hear about it!
Makes 1 loaf (10 slices)
The day before: Place the quinoa in a bowl, cover with double the volume of water and leave to soak overnight or for a minimum of 8 hours. Grate the zucchini in a separate bowl and add the chia seeds. Stir together well, cover and leave to stand in the fridge for a few hours, or overnight.
When you’re ready to bake, put the oven rack on the middle shelf, preheat the oven to 350°F and line a 5 x 9 inch loaf pan with parchment paper or use a silicon loaf pan.
Rinse and drain the soaked quinoa and place in a food processor with the soaked zucchini and chia seeds and all the remaining ingredients. Blend until really well combined, at least 2 minutes, then pour into the prepared pan. Place the pan on the middle shelf and bake for 1 1/2 hours until crunchy and golden on top and firm to the touch.
Remove from the oven and leave to cool in the pan for 30 minutes, then take out of the pan and leave to cool completely on a wire rack.
Slice into 1/2 inch thick slices. The slices then can be stored in the fridge for up to a week or frozen until needed.
Toast and enjoy with some butter, spread with mashed avocado or with a touch of honey and sprinkle of cinnamon.