Makes 1 loaf (10 slices)
- 1 1/2 cups quinoa
- 1 medium zucchini
- 1/4 cup chia seeds
- 1 tsp. fennel or caraway seeds (I used fennel)
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1/4 cup butter or coconut oil, melted
- 2 tbs. apple cider vinegar or fresh lemon juice
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.