Why should you soak the quinoa overnight?

It is recommended to soak the quinoa overnight. This reduces the levels of phytic acid and makes the quinoa more digestible.

Can you make the recipe without super sprouts?

Yes, you can make the recipe without super sprouts if you don't have them at home. However, super sprouts are a healthy and tasty addition to the bread. It is definitely recommended!!

How long can you store the bread?

You can store the bread for about 5 days in a sealed container in the fridge. You can also freeze it. Keep it in an airtight container in the freezer and let it thaw before use.

Chia-quinoa bread

Name: Chia-quinoa bread
Cook time: 1 min
Total time: 1 min
Yield: 1 bread
Ingredients: 1 sprig (lemon) thyme; 90 g white chia seeds Biotona mixed with 240 ml water (gray is also fine); 450 g quinoa Biotona, soaked overnight in water; 50 ml olive oil; 1 pinch sea salt; 1 tsp baking powder; juice of 0.5 lime; 2 handfuls of super sprouts Biotona

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1 night rest / 1h30 baking

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Bake your own chia-quinoa bread. Discover the recipe from Sofie Dumont for a healthy and gluten-free bread packed with nutrients.

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Ingredients

What do you need?

Quantity: 1 bread

1 sprig (lemon) thyme
90 g white chia seeds Biotona mixed with 240 ml water (gray is also fine)
450 g quinoa Biotona, soaked overnight in water
50 ml olive oil
1 pinch sea salt
1 tsp baking powder
juice of 0.5 lime
2 handfuls of super sprouts Biotona

Preparation method

How do you make this?

Mix the chia seeds with the water, stirring occasionally at first until a paste forms.

Cover the quinoa with water. Let it rest for 1 night.

Rinse the quinoa in a sieve. Let it drain well. (Set it on a folded towel for extra draining.)

Strip the fresh thyme from the sprig and put it in the food processor.

Add the chia paste and the drained quinoa. Add olive oil, salt, baking powder, and lime juice.

Let it run at the highest speed for 5 minutes until you get a white foamy mass.

Preheat the oven to 160 °C.

Line a baking pan with baking paper.

Sprinkle the bottom with super sprouts. (A delicious mix including sesame seeds, sunflower and pumpkin seeds, broccoli, red quinoa, oats... You can also sprinkle it over your salads or yogurt with fruit.)

Pour the foamy mass into the baking pan on top of the super sprouts.

Smooth it out, and also sprinkle the top with super sprouts.

Bake for 90 minutes at 160 °C.

Let the bread cool completely on a rack before slicing.

I like to eat it toasted with nut butter and avocado.

Grace with chocolate or jam.

And Wim with a slice of smoked salmon or ham.

Everyone is happy.

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